Sausage Stuffed Mushrooms are a perfect bite-sized appetizer recipe! Savory sausage, paired with decadent cream cheese, creates the perfect filling for plump mushrooms.
This post is sponsored by Utah Pork Producers Association. All opinions are my own.
Why you'll love this recipe
Sausage stuffed mushrooms are a tried and true party appetizer. They’re just as home at a dinner party or potluck as they are as a snack for game day.
And these little mushroom caps? They’re practically begging to be stuffed with something delicious.
Pork is packed with protein. Eating 20 – 30 grams of protein per meal helps fuel your body and may help you feel fuller. That being said, every 3 ounces of pork is packed full of 22 – 24 grams of protein depending on the cut. More info here.
Plus, with only four ingredients, they’re easy-peasy to make. Translation: the potential for recipe goof-ups is potentially zero, while the taste is outta this world!
For more bite sized appetizers check out baked jalapeno poppers and toasted ravioli bites. Then, add these sausage stuffed portobello mushrooms to your finger food repertoire.
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Ingredients
Y’all, these are seriously so easy to put together. Here’s what you need to grab at the grocery store
- Pork sausage - This ground sausage is usually in the refrigerated section and is shaped in a little log. It is not in a casing and has seasonings added to it already. It’s delicious and packed full of flavor.
When you buy pork at any grocery store across the United States, you are supporting family farms in Utah and the United States. - Poblano pepper - Even if you don’t like heat, stick with me here! Poblano peppers have a rich, earthy and slightly sweet flavor profile. They’re lower in spice than, say, jalapeno pepper. They partner super well with the pork sausage. Still worried? Try using an Anaheim pepper (even more mild) or a green bell pepper.
- Baby portobello mushrooms - Here’s something I recently learned - these are also known as cremini mushrooms! They have a richer flavor than their cousin, white button mushrooms. Note: you can use button mushrooms if you prefer. At the grocery store look for mushrooms with firm caps and no signs of spoilage.
- Cream cheese - This is creamy, delicious and ties the pork and poblano pepper mixture together. So good!
How to make sausage stuffed mushrooms
Step 1: Prepare the mushrooms. Remove the stems by gently twisting them at the base, making a whole for our sausage stuffing mixture.
Get a damp paper towel and use it to gently wipe the mushroom caps to remove any dirt or debris.
Step 2: Cook the pork mixture. Heat a large skillet over medium high heat.
Add the pork sausage and diced pepper, breaking it up into small pieces as it cooks. Cook until the pork is no longer pink.
Step 3: Add cream cheese. Reduce heat to medium low and add the cubed cream cheese.
Continue stirring until the cream cheese melts into the sausage mixture and it becomes rich and creamy.
Step 4: Stuff the mushrooms. Using a small spoon, fill the mushroom cavity with some sausage. Once the cavity is full, carefully spoon additional sausage on top.
Add the mushrooms to a sheet pan for baking. Complete until all mushroom caps are filled.
Step 5: Bake for 10-12 minutes. Mushrooms will deepen in color and the pork mixture will be lightly browned. Yum!
Remove from the oven and let sit for several minutes before serving.
If you have extra pork, check out these recipes using ground pork!
Variations
Change up your sausage: If you prefer a milder taste, go for a sweet or mild Italian sausage. For a bit more kick, you can opt for hot Italian sausage.
Swap cheeses: While I personally love the cream cheese in this recipe, you could substitute goat cheese or a reduced fat cream cheese.
Serving Suggestions
These are so flavorful, there’s not much else needed! If you’re feeling fancy, you can garnish the serving platter with fresh herbs like parsley or chives.
If you tried sausage stuffed portobello mushrooms or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments.
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Related
Looking for other recipes using pork? Try these:
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Sausage Stuffed Mushrooms
Ingredients
- 32 ounces baby portobello mushrooms
- 1 pound bulk pork sausage
- 1 poblano pepper seeded and finely diced
- 4 ounces cream cheese cubed
Instructions
- Preheat the oven to 350°F and get a rimmed baking sheet out.
- Prepare the mushrooms: Remove the mushroom stems by gently twisting at the base of each mushroom. Use a damp paper towel to wipe any dirt or debris from the top and underside of the mushroom. Set mushrooms aside.32 ounces baby portobello mushrooms
- Heat a large skillet over medium high heat. Add the sausage and Poblano peppers. Cook, breaking into small pieces and cook for 6-8 minutes, until the pork is no longer pink.1 pound bulk pork sausage, 1 poblano pepper
- Reduce heat to medium low. Add cubed cream cheese and cook for 1-2 minutes, stirring occasionally. The cream cheese will melt into the sausage mixture. Stir to combine completely. Remove from heat.4 ounces cream cheese
- Use a small spoon to fill the cavity of the mushroom with the sausage mixture and press it down gently. Add more sausage mixture to the top.
- Add stuffed mushrooms to the baking sheet without overcrowding (use more than one pan if necessary or cook in two batches). Cook in the preheated oven for 10-12 minutes until mushrooms are cooked (they will darken) and sausage mixture is lightly browned. Remove and allow to sit for several minutes before serving.
Notes
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
