Description

These sausage stuffed mushrooms are rich, creamy, and completely addictive. Made with Jimmy Dean pork sausage, cream cheese, Parmesan, garlic, and fresh herbs, they’re a family favorite for holidays, parties, or game-day gatherings. Quick to prep, make-ahead friendly, and always a crowd-pleaser!

Ingredients

Mushrooms:

3 packages (8 oz each) whole button mushrooms, washed, dried, stems removed

Filling:

1 lb Jimmy Dean pork sausage
1/4 cup dry bread crumbs
1/2 package (4 oz / 227 g) cream cheese, softened
1.5 cloves garlic, minced
1 tbsp finely chopped fresh parsley
1/2 tbsp lemon juice
1/4 cup grated Parmesan cheese

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Instructions

Preheat Oven: Preheat your oven to 400°F (205°C).
Cook Sausage: In a skillet, cook and crumble the sausage over medium heat until lightly browned and no longer pink. Drain excess grease.
Prepare Mushrooms: Remove stems and arrange mushroom caps on a foil-lined baking sheet.
Mix Filling: In a medium bowl, combine cooked sausage, bread crumbs, cream cheese, garlic, parsley, lemon juice, and Parmesan. Stir until smooth and blended.
Stuff Mushrooms: Spoon the filling into mushroom caps. Pro Tip: Use a teaspoon cookie scoop for even portions.
Bake: Bake uncovered at 400°F for 14–16 minutes, until mushrooms are tender and lightly browned.
Serve: Enjoy hot. Perfect for make-ahead prep — just stuff mushrooms in advance and bake when ready.

Notes

Dry mushrooms well to prevent sogginess.

Add a touch of lemon juice to brighten the rich filling.

Small mushrooms work best for bite-sized appetizers.

Bake uncovered for golden, slightly crispy tops.

Prep Time: 15
Cook Time: 16