Sausage Stuffed Mushrooms with Crispy Bacon-Parmesan Topping
Crowned with a broiled mozzarella-Parmesan crust and smoky bits of thick-cut bacon, these sausage stuffed mushrooms trade soggy, steamed caps for tender roasted mushrooms with a crisp, bubbling top. A rich filling of browned Italian sausage, garlic, and cream cheese makes every bite savory and indulgent.
- Total Time50 minutes
- Yield16 stuffed mushrooms (serves 8) 1x
Ingredients
Scale
Mushroom Caps
- 1 lb (450 g) whole cremini (baby bella) mushrooms, stems removed (about 16 medium-large caps)
- 1 tablespoon (15 ml) extra-virgin olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Sausage, Cream Cheese & Bacon Filling
- 4 slices (4 oz / 115 g) thick-cut bacon, divided
- ½ lb (8 oz / 225 g) bulk mild or hot Italian pork sausage
- 3 large garlic cloves, finely minced
- 6 oz (170 g) full-fat block cream cheese, cut into ½-inch cubes and softened
- ¾ cup (85 g) shredded low-moisture whole-milk mozzarella cheese, divided
- ½ cup (50 g) freshly grated Parmesan cheese, divided
- 3 tablespoons (12 g) finely chopped fresh flat-leaf parsley, divided
- ¼ teaspoon crushed red pepper flakes
Instructions
- Preheat the oven and season the caps: Preheat the oven to 375°F (190°C) and line a large rimmed baking sheet with aluminum foil. Wipe the mushroom caps clean with a damp paper towel and snap out the stems. Arrange the caps cavity-side up on the prepared pan, drizzle with the olive oil, and season evenly with the salt and black pepper.
- Crisp the bacon: Lay the bacon slices in a cold 12-inch skillet and set over medium heat. Cook for 6 to 8 minutes, turning occasionally, until deep golden brown and crisp. Transfer the bacon to a paper towel-lined plate to cool, then finely chop and divide into two equal portions. Pour off all but 1 teaspoon of the bacon drippings from the skillet.
- Brown the sausage and bloom the garlic: Add the Italian sausage to the warm skillet over medium-high heat. Cook for 5 to 6 minutes, breaking the meat into fine crumbles with a wooden spoon, until browned and cooked through to 160°F (71°C). Spoon off any excess rendered fat, reduce the heat to low, add the minced garlic, and stir constantly for 45 seconds until fragrant.
- Make the creamy cheese filling: Add the cubed cream cheese to the skillet over low heat and stir for 1 to 2 minutes until melted and smooth. Remove the pan from the heat and fold in ¼ cup (28 g) of the mozzarella, ¼ cup (25 g) of the Parmesan, 2 tablespoons (8 g) of the parsley, and half of the chopped bacon until evenly blended.
- Stuff and top the mushrooms: Spoon the warm sausage mixture generously into the seasoned mushroom caps, mounding the filling slightly above the rims. Press the remaining ½ cup (57 g) mozzarella and the remaining ¼ cup (25 g) Parmesan onto the tops of the mounds so the cheese sticks in an even layer.
- Bake, broil, and garnish: Bake uncovered for 14 to 16 minutes, until the mushroom caps are tender when pierced with the tip of a paring knife and the centers reach 165°F (74°C). Switch the oven to high broil and broil for 1 to 2 minutes, watching closely, until the cheese is bubbling and blistered golden brown in spots. Scatter the remaining crispy bacon, the remaining 1 tablespoon (4 g) parsley, and the crushed red pepper flakes over the tops, then serve warm.
Notes
- Why it works: Adding the garlic for only the last 45 seconds after browning the sausage prevents it from scorching in the skillet, while baking uncovered at 375°F (190°C) and finishing under the broiler browns the cheese crust without steaming the mushrooms soggy under a foil tent.
- Cleaning the mushrooms: Wipe dirt away with a damp paper towel, or give the whole caps a quick rinse under cold running water and pat them thoroughly dry before seasoning—just avoid soaking them in water.
- Make ahead: Stuff and cheese the raw mushroom caps up to 24 hours in advance, cover tightly, and refrigerate. Store the reserved cooked bacon separately in an airtight container in the refrigerator within 2 hours of cooking (or within 1 hour if the room temperature exceeds 90°F / 32°C), and add 2 minutes to the baking time before broiling.
Nutrition (per serving — estimates)
Calories: 255 | Total Carbs: 4g (Fiber: 0.5g, Sugar: 2g) | Fat: 21g (Saturated: 9g) | Protein: 13g | Sodium: 560mg
Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American, Italian-American
Nutrition
- Serving Size: 2 stuffed mushrooms
- Calories: 255
- Sugar: 2g
- Sodium: 560mg
- Fat: 21g
- Saturated Fat: 9g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 13g