Spicy Sausage-Stuffed Mushrooms

These are simply great! Perfect for a backyard BBQ appetizer. Make them ahead and line a tupperware with paper towels and put them in it. Then they are ready to bake just before the event.

You can also vary the recipe to suit family taste. Try using baby bella mushrooms (without stems) and Pecorino Romano cheese.

Your guests will definitely enjoy this delight.

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Spicy Sausage-Stuffed Mushrooms


24 medium mushroom caps
1 (16 ounce) package hot ground pork breakfast sausage
8 ounces cream cheese
2 ounces Monterrey jack cheese
1 tablespoon crushed red pepper flakes, less for less heat
2 tablespoons Parmesan cheese, shredded


Wash the mushrooms and pat dry with paper towels. Remove the stems and set aside (they can be minced and added to the sausage mixture later is desired).

Preheat oven to 350.

Cook and crumble the sausage in a large skillet until done, drain, and place in a mixing bowl. Add the cream cheese, jack cheese, crushed red pepper flakes and minced stems if desired. Mix well.

Place 1 heaping teaspoon of the mixture into each mushroom cap.

Place the stuffed mushroom caps on a rimmed baking pan, sprinkle with parmesan, and bake for 20 minutes.

Remove from oven and let cool for 5 minutes.

Serve stuffed mushrooms on a decorative serving platter.


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Recipe based on one by Engrossed
Photo by SharonChen