Sausage Mushroom Nibbles

    23 min

    A great party nibble. Mushrooms are stuffed with a sausage and cream cheese mixture before getting browned under the grill.

    276 people made this

    Serves: 10 

    • 225g (8 oz) Italian pork sausage, casings removed and minced
    • 1 (200g) tub cream cheese, softened
    • 1 (250g) punnet mushrooms, stems removed

    Prep:20min  ›  Cook:3min  ›  Ready in:23min 

    1. Preheat the grill.
    2. Place sausage in a large, deep frying pan. Cook over medium high heat until evenly brown. Drain and transfer to a medium bowl.
    3. Blend cream cheese with the sausage. Stuff mushroom caps with the cream cheese and sausage mixture.
    4. Arrange stuffed mushroom caps on a medium baking tray. Grill in the preheated oven 2 to 3 minutes, until lightly browned.


    If you're looking for a crumbly topping, mix together equal parts of finely grated Parmesan and dried breadcrumbs, then sprinkle over the top of the stuffed mushrooms.

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    Average global rating:

    Reviews in English (246)


    Very Good...didn't give 5 stars because of the changes I made. I made quite a few and used the smaller bite size mushrooms, 1 lb Ground Hot Italian Sausage and mixed with the 8oz Cream Cheese...the consistency was perfect that way. Seems like it would be too much cream cheese by the recipe. I also chopped some stems and added to the sausage mixture then sprinkled parmesan cheese on top and baked at 400 for about 10 minutes.  -  05 Sep 2007  (Review from Allrecipes US | Canada)


    I make these all time! I use Jimmy Dean Sage or Spicy sausage. I also put the sausage in a food processer to make the sausage finer. It blends easier with the cream cheese and the mushrooms are easier to stuff. It takes a little longer put worth the effort for presentation.  -  27 Feb 2007  (Review from Allrecipes US | Canada)


    I make these for pot lucks and sometimes just for dinner with the family. I also pour some melted butter on top and sprinkle them with colby/jack cheese before putting them in the oven. It makes them moister and creates a pretty marbled look.  -  20 Dec 2002  (Review from Allrecipes US | Canada)

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