Sausage Stuffed Mushrooms are amazing appetizers! Fresh mushroom caps filled with chopped stems, pork sausage, ketchup, and seasonings.

Stuffed mushrooms are becoming a regular thing in our house. We all love them and I love experimenting with different stuffing mixtures. These Sausage Stuffed Mushrooms were a huge hit – regular pork sausage mixed with chopped mushroom stems, Panko bread crumbs, ketchup and seasonings make for the best stuffing combination EVER!

What kind of mushrooms are used?

You can use whole white mushrooms or whole baby bella mushrooms in this recipe.

What type of sausage is needed for this recipe?

The regular pork sausage usually packaged in 1 lb chubs near the fresh meat section of the grocery store.

Can this recipe be doubled?

Easily! Just use the entire 1 lb package of sausage and double the remaining ingredients.

How to make Sausage Stuffed Mushrooms:

Saute sausage, onion, and chopped mushroom stems until sausage is browned and cooked through.

Transfer mixture to a bowl. Stir in ketchup, bread crumbs, and basil.

Stuff mushroom caps with sausage filling. Bake until mushrooms are tender.

Can stuffed mushrooms be frozen?

You can freeze them once they been cooked and cooled completely, but the texture of the mushrooms may be slightly overdone after thawing and reheating.

What do I do with leftover sausage filling?

Depending on the size of your mushroom caps, you might be left with some extra sausage stuffing mixture. You can store it in the fridge and add it to scrambled eggs for a yummy breakfast or just reheat and eat it as is – it’s delicious!

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