Sausage and Cheese Stuffed Mushrooms

Sausage Stuffed Mushrooms recipe – mushroom caps stuffed with sausage, cheese, ranch dressing, and ground red pepper. Can make sausage mixture ahead of time and stuff mushrooms when ready to bake. Took these to a party and they were gone in a flash! Everyone raves about this easy appetizer recipe!

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Classic Appetizer Recipe

These Sausage and Cheese Stuffed mushrooms are one of our favorite appetizer recipes. They are super simple to make and they taste AMAZING!! I made these for a dinner party last weekend I wasn’t sure they would actually make it to the party though. Chicken Legs sampled one, then two, then three – you get the idea. He could have made a meal out of these things! The mushrooms are stuffed with a mixture of sausage, Ranch dressing, cheddar cheese, and a dash of red pepper. They are ridiculously good. I could eat the sausage stuffing with a spoon! YUM! Bonus – these are low carb, keto-friendly and gluten-free! Whip up a batch ASAP! You won’t be disappointed.

How to Make Sausage Stuffed Mushrooms

This recipe is super easy to make with only a few simple ingredients. Remove stems from mushrooms and discard. Clean mushrooms with a damp paper towel. Place mushroom caps in a single layer on a rimmed baking sheet and set aside. In a medium skillet, cook ground sausage until crumbled and no longer pink. Drain excess grease. In a large bowl, combine cooked sausage, shredded cheddar cheese, ranch dressing, and ground red pepper. Fill each mushroom cap with the sausage filling. Bake in a preheated oven until hot and bubbly. Transfer the mushrooms to a serving platter and garnish with fresh parsley or green onion.

Helpful Tips & Frequently Asked Questions

  • I use Jimmy Dean sausage. You can use any pork sausage that you prefer.
    • sweet Italian sausage
    • mild Italian sausage
    • hot Italian sausage
    • spicy sausage
    • turkey sausage
  • You can use any kinds of cheese that you prefer.
    • cheddar cheese
    • parmesan cheese
    • mozzarella cheese
    • Monterey jack cheese
  • I use white button mushrooms in this recipe. You can also use cremini mushrooms or baby bella mushrooms.
  • Here is our recipe for Homemade Ranch Dressing: https://www.plainchicken.com/copycat-outback-ranch-dressing/
  • Are Sausage Stuffed Mushrooms low carb? Yes! All of the ingredients in the recipe are low-carb, keto-friendly, and gluten-free.
  • Can Stuffed Mushrooms be made in advance? Yes! You can assemble the mushrooms and refrigerate them until are ready to bake.
  • Can you freeze Stuffed Mushrooms? Yes! Assemble the mushrooms and place them on a baking sheet. Place them in the freezer and freeze. Transfer the mushrooms to a freezer bag. They will keep in the freezer for up to 3 months,
  • Freeze the mushrooms before baking. The cooked mushrooms do not hold up well in the freezer after baking.
  • The number of mushrooms you get will depend on how big your mushroom caps are. I got 18 stuffed mushrooms. Some of my mushrooms caps were pretty big.
  • Store leftovers in an airtight container in the fridge.
plate of sausage stuffed mushrooms

What to Serve with Stuffed Mushrooms

These mushrooms are the perfect appetizer for a dinner party and the upcoming holiday season, They are equally delicious as a side dish. These taste great hot out of the oven or cooled to room temperature. I always have the ingredients on hand to whip these up at a moment’s notice. They are the perfect keto appetizer!

Here are a few of our favorite recipes from the blog that go great with this stuffed mushroom recipe:

plate of stuffed mushrooms with text overlay

Sausage Stuffed Mushrooms

Yield: 2 dozen
Prep Time 15 mins
Cook Time 17 mins
Total Time 32 mins
Sausage Stuffed Mushrooms recipe – mushroom caps stuffed with sausage, cheese, ranch dressing, and ground red pepper. Can make sausage mixture ahead of time and stuff mushrooms when ready to bake. Took these to a party and they were gone in a flash! Everyone raves about this easy appetizer recipe!

Ingredients:

  • 1 lb pork sausage
  • 2 cups shredded cheddar cheese
  • 1 (8-oz) bottle Ranch dressing
  • tsp ground red pepper
  • 24 large white mushrooms

Instructions:

  • Preheat oven to 350ºF.
  • Remove stems from mushrooms. Wipe mushroom caps off with a damp cloth.
  • Cook sausage in a large skillet, stirring until it crumbles and is no longer pink.  Drain.
  • Combine the sausage, cheese, Ranch dressing, and red pepper in a large bowl.  Fill each mushroom cap with sausage mixture.
  • Bake for 17-20 minutes, until heated through.

Notes:

  • I use Jimmy Dean sausage. You can use any pork sausage that you prefer.
  • You can use any kinds of cheese that you prefer
  • I use white button mushrooms in this recipe. You can also use cremini mushrooms or baby bella mushrooms.
  • Here is our recipe for Homemade Ranch Dressing: https://www.plainchicken.com/copycat-outback-ranch-dressing/
  • Are Sausage Stuffed Mushrooms low carb? Yes! All of the ingredients in the recipe are low-carb, keto-friendly, and gluten-free.
  • Can Stuffed Mushrooms be made in advance? Yes! You can assemble the mushrooms and refrigerate them until are ready to bake.
  • Can you freeze Stuffed Mushrooms? Yes! Assemble the mushrooms and place them on a baking sheet. Place them in the freezer and freeze. Transfer the mushrooms to a freezer bag. They will keep in the freezer for up to 3 months,
  • Freeze the mushrooms before baking. The cooked mushrooms do not hold up well in the freezer after baking.
  • The number of mushrooms you get will depend on how big your mushroom caps are.
  • Store leftovers in an airtight container in the fridge.

Steph

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Comments

  1. Mmmm I can see why they almost didn't make it to the tailgating party! I would have a hard time not snitching them too!

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