Savory, creamy and downright addictive, these sausage-stuffed mushrooms made with Kountry Boys Pan Sausage are perfect for any get-together. Easy to make, easy to love and gone in minutes.
Difficulty: Easy
Prep: 20 minutes
Cook: 45 minutes
Total: 1 hour 5 minutes
Serves: 12
INGREDIENTS
1 8-ounce package cream cheese
1 8-ounce package Kountry Boys Pan Sausage, Original or Hot
1/4 cup panko breadcrumbs
4 tablespoons chopped Italian parsley
INSTRUCTIONS
Clean mushrooms under cool running water. Remove stems and reserve.
In a frying pan, cook sausage over medium-high heat until brown, breaking into small pieces with a wooden spoon.
While the sausage cooks, put the cream cheese in a mixing bowl. Mince the mushroom stems and add to the bowl.
Once the sausage is cooked, add it straight to the mixing bowl. Season with salt and pepper, to taste, and mix with a wooden spoon.
Place the mushroom caps, top side down, onto a 9 x 13" baking sheet (with sides) or casserole dish. Spoon the sausage mixture into each cap, creating a generous mound.
Add a small amount of water to the baking sheet — just enough to cover the bottom — then bake for 30 minutes, or until the tops are crusty and the mushrooms have turned dark.
Plate the mushrooms, top with Italian parsley and serve immediately.
Description
Looking for a crowd-pleasing appetizer with big flavor in a bite-sized package? These Texas Sausage-Stuffed Mushrooms made with Kountry Boys Pan Sausage are the perfect way to kick off any gathering. They’re savory, creamy and downright addictive — the kind of dish that has guests hovering by the appetizer table, wondering who made them. Whether you’re hosting a backyard BBQ, setting out snacks before the game or bringing a covered dish to the church potluck, these little bites steal the show every time.
Mushrooms have a way of soaking up whatever flavor you put into them, and when that flavor comes from Kountry Boys Sausage, you know you’re in for something special. The smoky richness of the sausage pairs perfectly with the earthiness of baby bellas, while the cream cheese brings a velvety balance that ties it all together. They’re hearty enough to satisfy and easy enough to whip up without breaking a sweat.
This is the kind of recipe that turns heads without a lot of fuss — proof that good food doesn’t have to be complicated to make an impression.
Simple to Make, Big on Flavor
Every great appetizer starts with one thing — flavor you can taste from the first bite. For these stuffed mushrooms, it starts in the skillet. Browning Kountry Boys Pan Sausage fills your kitchen with that signature sizzle and savory aroma that gets everyone asking what’s cooking. You can go with Original for a classic, mild taste or Hot if you want to bring a little heat to the table.
While the sausage works its magic, you’ll prep the mushrooms. A quick rinse under cool water and a twist of the stems is all it takes. The stems get finely chopped and tossed into the mix for extra texture and a touch of that deep mushroom flavor that ties the whole dish together.
Once the sausage is browned, it goes straight into a bowl with cream cheese and the chopped stems. Stir it up until the mixture’s creamy and speckled with all that sausage goodness. A little salt, a pinch of pepper and you’re halfway to a show-stopping appetizer.
Now comes the fun part — filling the caps. Line the mushrooms up on a baking sheet, top side down, and spoon a generous mound of filling into each one. Don’t be shy. These mushrooms shrink a bit in the oven, and you’ll want that filling piled high.
From Oven to Table, Texas Style
A little trick that keeps these mushrooms tender is adding just a splash of water to the baking dish before they go in the oven. It creates a bit of steam that helps them cook evenly while keeping that creamy center intact. Thirty minutes later, you’ll pull out a tray of golden-topped, perfectly baked mushrooms that smell like heaven.
When the tops look crusty and the mushrooms turn dark and glossy, you’ll know they’re ready. The edges of the sausage are crisp enough to give each bite a little texture while the inside stays smooth and rich. Sprinkle them with fresh parsley for color and a hint of freshness, and they’re ready to serve.
If you’re cooking ahead for a party, these reheat beautifully. Just pop them back in a low oven for a few minutes or warm them up in an air fryer to bring back that bite. You can even prep them the night before, refrigerate the tray and bake right before serving. Easy, fast and full of Texas flavor — that’s the Kountry Boys way.
A Bite-Sized Texas Classic
There’s something about sausage-stuffed mushrooms that feels right at home at any Texas gathering. They’re rich, satisfying and packed with the same bold flavor that’s made Kountry Boys a family favorite for generations. They may be small, but they carry a lot of heart — the kind of dish that reminds you food tastes better when it’s shared.
You can make a batch for holidays, tailgates or weeknight dinners when you just want something warm and comforting. Pair them with grilled steak or serve alongside a spread of deviled eggs, dips and smoked meats. However you serve them, they’ll be gone before the main course hits the table.
So fire up the oven, grab your pack of Kountry Boys Pan Sausage and get to stuffing. Because around here, we believe every good meal starts with good sausage and ends with folks asking for seconds.
Looking for more ways to load up your plate? Check out our other Kountry Boys favorites like our Smoked Pulled Pork or our Sausage Pasta with a Kick.