4-Ingredient Sausage-Stuffed Mushrooms

Sausage-stuffed mushrooms on a plate

The Spruce Eats

Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 18 servings
Nutrition Facts (per serving)
65 Calories
4g Fat
3g Carbs
4g Protein
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Nutrition Facts
Servings: 18
Amount per serving
Calories 65
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 7%
Cholesterol 12mg 4%
Sodium 131mg 6%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 4g
Vitamin C 2mg 8%
Calcium 23mg 2%
Iron 1mg 5%
Potassium 184mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These stuffed mushrooms with sausage and mozzarella cheese are simple and tasty, and they make a fabulous appetizer or snack to serve a crowd. The sausage stuffing, which consists of mushrooms, breadcrumbs, pork sausage, and mozzarella cheese, is baked in the mushroom caps at a high temperature. Top them with more shredded mozzarella cheese, if you like. 

It's a simple recipe with only four ingredients, but feel free to add some finely chopped onion or green onion to the stuffing for extra flavor, or add some dried or finely chopped fresh sage. The recipe would also taste great with parsley, Asiago cheese (instead of mozzarella), or other types of sausage, such as turkey or chicken. Mushrooms are also exceptionally good with ground or fresh thyme.

You can make this recipe for stuffed mushrooms with sausage and mozzarella in several different ways. You can make the stuffing and cover and refrigerate it before assembly, or you can assemble the stuffed mushrooms, transfer them to a rimmed baking sheet, and leave them in the fridge overnight before cooking them the next day.


Steps to Make It

  1. Gather the ingredients.

    Ingredients for sausage-stuffed mushrooms

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  2. Heat the oven to 450 F.

  3. Remove stems from mushrooms; chop stems and set aside.

    Mushroom stems removed from caps

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  4. Put the sausage in a skillet over medium heat. Cook the sausage, stirring and breaking up until it is fully cooked. Remove the sausage to a bowl, leaving 1 or 2 tablespoons of drippings in the skillet.

    Sausage cooked in a skillet

    The Spruce Eats

  5. Cook the mushroom stems in the drippings for 5 to 10 minutes, until tender and browned. Remove the pan from the heat.

    Mushrooms stems cooked in a skillet

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  6. Stir the cooked mushroom pieces into the bowl with the sausage.

    Cooked mushrooms and sausage in a bowl

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  7. Add the breadcrumbs and cheese; blend thoroughly.

    Cheese and breadcrumbs added to sausage and mushrooms in a bowl

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  8. Fill mushroom caps with the sausage mixture.

    Stuffed mushroom caps on a rimmed baking sheet

    The Spruce Eats

  9. Bake in the preheated oven for about 15 minutes.

    Baked stuffed mushrooms sprinkled with mozzarella cheese

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  10. If desired, top the stuffed mushrooms with more mozzarella cheese and return to the oven just until the cheese has melted.

    Stuffed mushrooms
    The Spruce
  11. Serve and enjoy.

Recipe Variations

  • Add a few tablespoons of finely minced onion to the skillet and sauté along with the sausage. Season with fennel seeds, garlic powder, or a teaspoon of dried sage.
  • Add a tablespoon or two of finely minced bell pepper to the skillet with the sausage.


Taste the sausage-mushroom stuffing mixture as you go and season the finished dish with salt and pepper accordingly. It may need more or less, depending on how well seasoned the sausage is to begin with.

How do you keep mushrooms from getting soggy?

Two things can make stuffed mushrooms soggy: washing them in a lot of water and baking them at a too-low temperature. Mushrooms are mostly water, so they're very susceptible to becoming waterlogged. This recipe bakes the stuffed mushrooms above 400 F, so there's little risk of them being soggy.

How to Store and Freeze Sausage-Stuffed Mushrooms

  • Store these stuffed mushrooms in an airtight container in the refrigerator for up to three days. Reheat them in a hot (400 F) oven for about 10 minutes.
  • You can also freeze cooked stuffed mushrooms and bake them from frozen as directed, adding more time as needed.