Better Homes And Gardens Sausage Stuffed Mushrooms

These stuffed mushrooms with cream cheese and sausage are full of creamy and delicious umami flavors. The stuffing is made with crispy browned Italian sausage, onion, oregano and smoked hot paprika, all blended into a yummy cream cheese, sour cream and cheddar cheese mix.

Closeup of a stuffed portobello mushroom with oregano.

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Why make this recipe?
What's in the stuffing?
How to make it:
Recipe notes & tips:
More smoked hot paprika recipes:
Full Printable Recipe

Why make this recipe?

These stuffed portobello mushrooms are incredibly flavorful and very easy to make. You can serve them as an appetizer but they also make a very satisfying small main course. And, you can easily make and stuff the mushrooms ahead of time and bake them when you're ready.

What's in the stuffing?

Ingredients for sausage mushroom stuffing. — You need hot Italian sausage, cream cheese, smoked hot paprika, oregano, sour cream, cheddar cheese, onion and olive oil to make the stuffing.

Ingredient notes & substitutions:

Sour cream is required to loosen the cream cheese a bit. Pure cream cheese would be a little too dense and heavy.
Please don't use any cream cheese products labeled as low-fat or reduced-fat. Those have a higher moisture content than full-fat cream cheese and that can keep them from melting properly.

How to make it:

See full ingredients & instructions in the recipe card below!

Cleaned portobello mushrooms and raw sausage meat on plates.

Step 1. Heat the oven and prepare the portobello mushrooms.

Step 2. Tear the bulk sausage meat apart.

Stuffed portobello mushroom preparation in four steps.

Step 3. Cook the sausage meat.

Step 4. Whip cream cheese and sour cream together.

Step 5. Stir in all remaining stuffing ingredients.

Step 6. Fill the stuffing into the mushroom caps and bake on an aluminum foil-lined baking sheet.

Recipe notes & tips:

You can make the filling and stuff the mushrooms up to 6 hours ahead and keep in an airtight container in the fridge until you're ready to bake them.

More smoked hot paprika recipes:

Taco Stuffed Peppers
Smoked Paprika Shrimp
Smoked Paprika Aioli
Shrimp and Sausage Pasta

See more smoked paprika recipes →

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Full Printable Recipe

Closeup of a stuffed portobello mushroom with oregano.

Stuffed Mushrooms with Cream Cheese and Sausage

These sausage-stuffed portobello mushrooms are creamy, delicious and full of umami flavor!

Cook Mode Prevent your screen from going dark

Prep Time 15 mins

Cook Time 40 mins

Total Time 55 mins

Course Appetizer

Cuisine American

Servings 4

Calories (estimated) 410 kcal

measuring cups and spoons
knife and cutting board
cast iron pan
mixing bowl
standing mixer or handheld mixer
cheese grater
firm rubber spatula or spoon
baking sheet
aluminum foil

▢ 4 large portobello mushrooms
▢ 8 ounces bulk hot Italian sausage meat
▢ 1 teaspoon mild olive oil
▢ 4 ounces cream cheese*, softened
▢ ¼ cup sour cream
▢ ¼ cup diced white or yellow onion
▢ 1 teaspoon dried oregano
▢ 1 teaspoon smoked hot paprika
▢ 1 ounce grated cheddar cheese (about ¼ cup)

Heat the oven to 400 degrees F.
Remove the stems and gills from the mushrooms and discard. Set the mushroom caps aside.
Break up the sausage meat by tearing it with your fingers. Set aside.
Heat the oil in a cast iron pan until shimmering.
Add the sausage meat and cook until lightly browned. Let cool.
Whip cream cheese and sour cream until combined.
Stir in onion, oregano, paprika and cheddar.
Stir in the sausage meat.
Stuff the filling into the mushroom caps using either a firm rubber spatula or a spoon. Set the stuffed mushrooms (stuffed side up) onto a baking sheet lined with aluminum foil.
Bake uncovered until the mushrooms are soft and the filling is starting to brown (about 40 minutes). Serve hot.

*Please don't use any cream cheese products labeled low-fat or reduced-fat. Those have a higher moisture content than full-fat cream cheese and that can keep them from melting properly.

Calories: 410 kcal

Keywords: sausage stuffed mushrooms, stuffed mushrooms

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