Delicious Sausage Stuffed Crimini Mushrooms

Branch out this Thanksgiving and try some new starters, like these sausage stuffed crimini mushrooms! These savory sausage stuffed crimini mushrooms will keep guests coming back for more.

More appetizers for fancy dinners: easy spinach dip, fall oven roasted vegetables, and artichoke parmesan dip.

Sausage Stuffed Crimini Mushrooms | #recipe #cooking #appetizer #mushrooms #sausage #Thanksgiving

Sausage Stuffed Crimini Mushrooms Recipe

Stuffed with mild Italian sausage and flavored with a savory garlic and cheese blend, these stuffed mushrooms make for a tasty appetizer or even a side dish. If you’re looking to impress your guests, this recipe is a must!

What ingredients do you need

  • Crimini mushrooms about 1 pound, stemmed, quickly rinsed and patted dry
  • Juice of 1 lemon about 3 tablespoons
  • 2 tablespoons extra virgin olive oil
  • 8 fl. oz. mild Italian sausage may substitute with spicy Italian sausage
  • 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
  • 3 large cloves garlic minced
  • 1 shallot minced (about 1 tablespoon)
  • 1/3 cup freshly grated Romano cheese
  • 1/3 cup plain panko bread crumbs
  • 1/4 cup mascarpone cheese

How To Prep The Mushrooms Ahead Of Time

Though the mushrooms will always taste better fresh, you can get some of the prep work out of the way.

To save time, make the filling for the stuffed mushrooms ahead of time and store it in the fridge. When you’re ready to assemble, add 1 tablespoon of oil to a pan. Heat at low heat and add in your mixture.

Cover and let cook on low until mostly heated through.

Then, proceed with the rest of the instructions to assemble and bake the stuffed mushrooms.


  • Onion: Add onion flavor with onion powder or finely chopped onions. Or, sauté the onions before adding them.
  • Pepper: Shake a little black pepper into the sausage mixture for a very subtle amount of spiciness.
  • Salt: Consider adding just a little bit of salt to round out the flavors.
  • Parsley: Garnish with chopped parsley for fresh flavor and bright color.
  • Cheese: Instead of romano, sprinkle parmesan cheese into the filling. You can also add shredded mozzarella cheese (or your favorite variety) on top.
  • Veggies: Add a little extra nutrition, color, and flavor by dicing up bell pepper or other vegetables and adding them to the meat mixture. You can also use wilted spinach or cooked-down kale.
  • Sausage: Instead of the traditional pork sausage, substitute chicken sausage or a plant-based alternative.
  • Pork rinds: To make these gluten free, use crushed pork rinds instead of panko.
  • Mushrooms: Instead of crimini mushrooms try white button mushrooms, baby bella mushrooms, or your own favorite.

Sausage Stuffed Crimini Mushrooms

Print Recipe


  • Crimini mushrooms about 1 pound, stemmed, quickly rinsed and patted dry
  • Juice of 1 lemon about 3 tablespoons
  • 2 tablespoons extra virgin olive oil
  • 8 fl. oz. mild Italian sausage may substitute with spicy Italian sausage
  • 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
  • 3 large cloves garlic minced
  • 1 shallot minced (about 1 tablespoon)
  • 1/3 cup freshly grated Romano cheese
  • 1/3 cup plain panko bread crumbs
  • 1/4 cup mascarpone cheese


  • Preheat oven to 400 degrees F.
  • Coat a 9×13 inches baking dish with cooking spray; set aside.
  • In a medium bowl, add lemon juice and oil; whisk to combine.
  • Add clean mushroom caps and toss to coat; set aside.
  • In a large non-stick skillet over medium heat, add sausage, vanilla bean paste, garlic and shallot. Cook and stir until crumbles are done, about 8-10 minutes.
  • Reduce heat to low and add Romano cheese, bread crumbs and mascarpone cheese; stir to combine. Remove from heat.
  • Place mushroom caps in prepared baking dish and reserve remaining lemon-oil mixture in bowl.
  • Fill each mushroom cavity with stuffing mixture and drizzle with reserved lemon-oil.
  • Bake until done, about 10 minutes.


Calories: 163kcal | Carbohydrates: 2g | Protein: 6g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 32mg | Sodium: 297mg | Potassium: 102mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg
Servings: 24
Calories: 163kcal

Special thanks to Nielsen-Massey for sharing this lovely appetizer with us.

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Food memories are a big part of our family. We love having a big family party and making great food, or heading to Disneyland and trying all the things. Why not allow food to be a happy part of your life. That is what this blog is about. I hope you enjoy our recipes.

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