The holiday season is filled with wonderful chaos. There are trees to decorate, gifts to wrap, and so many gatherings to plan. It is a joyful time, for sure.
Amidst all the hustle, you need reliable recipes. You want dishes that feel special but do not add stress to your plate. These sausage stuffed mushrooms are exactly that. They are the ideal Holiday Party Appetizers.
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Why You’ll Love This Recipe
Honestly, what is not to love? Each mushroom cap is a bite sized vessel of pure comfort. You get the earthy flavor of the mushroom, the savory spice of Italian sausage, and the creamy richness of cream cheese. It is a fantastic combination.
These are a true crowd pleaser. I have never seen leftovers when I serve them. They disappear from the platter so fast. They look impressive, making them wonderful elegant appetizers for any occasion.
They are also incredibly versatile. You can serve them at a formal dinner or a casual get together. They fit right in on a Christmas Buffet spread or as delicious Christmas Eve Appetizers while everyone waits for the main event.
Plus, you can do most of the prep work ahead of time. This frees you up to actually enjoy your own party. That is a huge win in my book. This is one of those go to recipes you will make again and again.
Ingredients
The ingredient list for this holiday party food is simple and full of flavor. You can find everything at your local grocery store. Using freshly grated Parmesan cheese makes a big difference.
- 24 oz white button mushrooms
- 1/3 to 1/2 lb ground spicy Italian chicken sausage
- 1/2 large yellow onion, minced
- 6 cloves garlic, minced
- 1/3 cup chicken broth
- 1/2 tsp kosher salt
- 1/2 tsp dried thyme
- 1/4 tsp black pepper
- 8 oz cream cheese, softened
- 1 egg yolk
- 3/4 cup Parmesan cheese, freshly grated
- Minced fresh parsley for garnish
Step By Step Instructions
Making these amazing Holiday Party Appetizers is easier than you think. Just follow these simple steps for a delicious result every single time. Let’s get cooking together.
Step 1: Prep The Mushrooms
First, gently clean your mushrooms with a damp paper towel. You want to wipe away any dirt. Avoid soaking them in water as they can get waterlogged.
Next, carefully remove the stems. I find a gentle twist usually pops them right out. If a stem is stubborn, a small knife can help. Finely chop the stems you removed and set them aside. They add great flavor to the filling.
Step 2: Cook The Sausage
Heat a little oil in a large skillet over medium high heat. Once the pan is hot, add the chicken sausage. Cook it for about 4 to 5 minutes.
As it cooks, use a wooden spoon to crumble the sausage into fine pieces. You want it cooked through and nicely browned. Use a slotted spoon to move the cooked sausage to a plate, leaving the drippings in the pan.
Step 3: Sauté The Aromatics
Reduce the heat to medium low. In the same skillet with the sausage drippings, add the minced onion and garlic. Cook them for about 3 minutes, stirring often until they are soft and fragrant.
Pour in the chicken broth. Use your spoon to scrape up any browned bits from the bottom of the pan. That is where so much flavor is. Let it cook for a few minutes until most of the broth has reduced.
Step 4: Combine The Filling
Now add the chopped mushroom stems, salt, pepper, and thyme to the skillet. Cook everything together for another minute or two. Then, move this mixture to the plate with the cooked sausage and let it cool down a bit.
In a separate mixing bowl, combine the softened cream cheese, egg yolk, and Parmesan cheese. Stir it all together until it is well combined and smooth.
Finally, stir the cooled sausage and vegetable mixture into the cream cheese base. Make sure everything is mixed together really well. This filling is the heart of our elegant appetizers.
Step 5: Chill The Filling
Cover the mixing bowl and place it in the refrigerator for about an hour. This step is important. Chilling helps the filling firm up so it does not run out of the mushrooms while baking. Do not skip it.
Step 6: Preheat Oven And Prepare Pan
While the filling chills, preheat your oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper or foil. This makes cleanup so much easier later on.
Step 7: Stuff The Mushrooms
Once the filling is chilled, it is time to stuff the mushrooms. Use a small spoon to scoop the mixture into each mushroom cap. A teaspoon measuring spoon works really well for this job.
Gently press the filling into the cavity. Then add a little extra on top to create a nice mound. Arrange the stuffed mushrooms on your prepared baking sheet.
Step 8: Bake Until Golden
Place the baking sheet in the preheated oven. Bake for about 25 minutes. You are looking for the filling to be golden brown and bubbly. The mushrooms should be tender.
For an extra golden top, you can broil them for a minute at the end. Just watch them closely so they do not burn. Garnish with fresh parsley before serving these beautiful Holiday Party Appetizers.
How To Store Leftovers
If you happen to have any leftovers, storing them is simple. Let the mushrooms cool completely to room temperature first. This prevents them from becoming soggy.
Place them in an airtight container and store them in the refrigerator. They will stay fresh for up to 3 days. They make a great snack the next day.
To reheat, I recommend using the oven or an air fryer. This helps them crisp up again. A few minutes at 350 degrees should do the trick. Microwaving works in a pinch but can make them a bit soft.
Tips
Want to make your Holiday Party Appetizers even better? Here are a few handy tips. First, choose mushrooms that are similar in size for even cooking. White button or cremini mushrooms work great.
You can also prepare these ahead of time. Stuff the mushrooms, cover them, and refrigerate for up to 24 hours before baking. This is a real time saver when you are hosting.
Feel free to experiment with the ingredients. Sweet Italian sausage is a great alternative if you do not like spice. You could also try different cheeses like Gruyere or Asiago for a new flavor profile.
Finally, do not overcrowd the baking sheet. Give the mushrooms a little space so they can roast instead of steam. This helps them get that lovely golden brown color we all love.
Conclusion
There you have it. A straightforward recipe for some of the best Holiday Party Appetizers you will ever make. They are packed with flavor, look beautiful, and are sure to be a hit with your family and friends.
Cooking for loved ones during the holidays should be a joy, not a chore. This recipe for tasty holiday party food helps you create something special without spending all day in the kitchen. I hope you enjoy every single bite.
FAQ
Can I Use A Different Type Of Sausage?
Absolutely. While spicy Italian chicken sausage adds a nice kick, this recipe is very forgiving. You can use sweet Italian sausage, regular pork sausage, or even turkey sausage for a leaner option.
Can I Make These Vegetarian?
Yes, you can easily make a vegetarian version. Simply substitute the chicken sausage with a plant based crumble. You can also add more finely chopped vegetables like bell peppers or spinach to the filling. Use vegetable broth instead of chicken broth.
Are These Gluten Free?
The ingredients in this recipe are naturally gluten free. However, it is always wise to check the label on your sausage. Some brands may contain gluten based fillers. Choose a certified gluten free sausage to be safe.
Can I Freeze These Stuffed Mushrooms?
Yes, these freeze quite well. You can freeze them either before or after baking. Arrange them in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer bag. You can bake them directly from frozen, just add about 10 to 15 minutes to the baking time.
Sausage Stuffed Mushrooms
These Sausage Stuffed Mushrooms are the ideal Holiday Party Appetizers. Each mushroom cap is a bite sized vessel of pure comfort, combining earthy mushroom flavor, savory spicy Italian sausage, and creamy richness of cream cheese. They are a true crowd pleaser for any holiday gathering.
Requirements
Ingredients
Instructions
- Gently clean mushrooms with a damp paper towel. Carefully remove stems, finely chop, and set aside.
- Heat a little oil in a large skillet over medium-high heat. Add ground spicy Italian chicken sausage; cook for 4-5 minutes, crumbling into fine pieces until browned. Use a slotted spoon to move sausage to a plate, leaving drippings.
- Reduce heat to medium-low. In the same skillet, add minced onion and garlic. Cook for about 3 minutes until soft and fragrant. Pour in chicken broth, scraping up browned bits. Cook until most broth reduces.
- Add chopped mushroom stems, salt, pepper, and thyme to the skillet. Cook for another 1-2 minutes. Transfer mixture to the plate with sausage to cool. In a separate mixing bowl, combine softened cream cheese, egg yolk, and Parmesan cheese. Stir until smooth. Stir cooled sausage and vegetable mixture into the cream cheese base until well mixed.
- Cover the mixing bowl and refrigerate the filling for about an hour. This helps it firm up and prevents it from running out while baking.
- Preheat oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or foil.
- Once chilled, use a small spoon (a teaspoon works well) to scoop the filling into each mushroom cap. Gently press the filling into the cavity, then add a little extra on top to create a nice mound. Arrange stuffed mushrooms on the prepared baking sheet.
- Bake for about 25 minutes, until the filling is golden brown and bubbly, and mushrooms are tender. For an extra golden top, broil for a minute at the end, watching closely to prevent burning. Garnish with fresh parsley before serving.
Notes
To store leftovers: Let cool, place in an airtight container, refrigerate for up to 3 days. Reheat in oven or air fryer at 350°F for a few minutes to crisp up.
Tips for best results: Choose similar-sized mushrooms for even cooking. Prep ahead: Stuff mushrooms, cover, and refrigerate for up to 24 hours before baking. Don’t overcrowd the baking sheet for even roasting.
Variations: Use sweet Italian sausage or different cheeses like Gruyere or Asiago. For a vegetarian version, substitute chicken sausage with plant-based crumble, add more chopped vegetables (bell peppers or spinach), and use vegetable broth.
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