Sausage stuffed mushrooms are so easy to make thanks to the air fryer! These bite-sized snacks are great for an appetizer, a side dish, or an entire meal!
Sausage and cheese work together so well I am surprised they are not in more recipes. It is common to see in breakfast foods, but not so much in other dining areas.
We had a bunch of sausage in the fridge, this is Costco’s fault, not mine, and I needed to use it up.
My dad loves mushrooms so I decided to slap these sausage and cheese-stuffed mushrooms with an Italian flair!
Using the air fryer made this an easy enough task, and I knew they would taste great!
Table of Contents
Ingredient Notes:
Mushrooms– We use white mushrooms for this recipe. They are firm enough to work with easily while still having a good cooked finished texture.
Sausage– Italian sausage has a great flavor and pairs very well with mushrooms, so we use it in this recipe.
Other filling ingredients– Cream cheese, shredded Parmesan cheese, Italian seasoning, and extra virgin olive oil need to be available for flavoring this recipe.
How to Make Air Fryer Stuffed Mushrooms:
- Start by washing your mushrooms and removing the stems. Chop the stems and set the mushroom caps aside to be filled later.
- In a small bowl combine your cooked sausage, cream cheese, mushroom stems, parmesan, and Italian seasoning.
- Coat the outside of the mushrooms with extra virgin olive oil.
- Scoop a spoonful of the mixture into each mushroom cap.
- Air fry for 7 minutes, leaving space in you your basket for air movement. Cook in batches if needed.
- Serve hot or at room temperature.
FAQs:
Yep! I would do the first cook, fill them, and then refrigerate until you’re ready to finish them off in the air fryer. Alternately, refrigerate them and warm them up in the air fryer or hot oven before serving.
Yes! However, do this before cooking them in the air fryer! You should place the stuffed, uncooked mushrooms on a baking sheet and pop in your freezer for an hour or two. Then, take them out and put them in an air tight container or freezer bag then freeze until you are ready to eat. You will need to add a few minutes to the cook time if you do this.
Serve these as a side dish with a lighter main dish, such as a soup or salad. As a main dish, these are great with steamed veggies and rice. And if these are your appetizer, serve them with any hearty meal like a steak dinner!
Yes! After we cooked our sausage, the chunks were too big for a u0022fillingu0022 for the mushrooms. We quickly ran the sausage through a food processor. This isn’t a necessary step if you break it up good while cooking. If yours look different than our pictured ones, this may be why!
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More mushroom and sausage recipes you might like:
- Keto Stuffed Mushrooms
- Air Fryer Mushrooms
- Cream Cheese Sausage Balls
- Air Fryer Meatballs
- Keto Scotch Eggs
Sausage Stuffed Mushrooms
Equipment
Ingredients
- 16 ounces white mushrooms
- 1/2 pound sweet Italian sausage cooked and drained
- 4 ounces cream cheese softened
- 1/3 cup shredded parmesan
- 1 teaspoon Italian Seasoning
- Extra Virgin Olive Oil
Instructions
- Wash the mushrooms and remove the stems. Chop stems finely and set mushroom caps aside.
- Combine sausage, cream cheese, mushroom stems, parmesan, and Italian seasoning.
- Coat the outside of the mushrooms with olive oil.
- Using a spoon, fill each mushroom cap with the filling.
- Preheat air fryer to 370 for 4 minutes.
- Put the stuffed mushrooms into the preheated air fryer basket. Depending on the size of your air fryer, you may need to cook them in 2 batches.
- Cook for 7 minutes total at 370.
- Serve immediately.
Notes
Nutrition
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Comments & Reviews
Kathleen says
This recipe is so easy and very delicious This is my second time making them now My husband says I can make them at any time.
Karly says
Love to hear that, Kathleen! Thanks!
Cheryl Gafner says
Delicious!
Bless you!
Merry Christmas!!!
Sharon Hunter says
Would love to try the sausage stuffed mushrooms, but do not have an air fryer. Conventional oven option? Thank you for your response.
Karly says
Hi Sharon! I’d bake at 400 for around 25 minutes. 🙂