Spicy Stuffed Mushrooms

 Need a great appetizer for the holidays?  Look no further than my Spicy Stuffed Mushrooms!  This recipe has everything you love: spicy Italian sausage, blue cheese, panko bread crumbs, garlic and parsley with a hint of white wine.  YUM!

Spicy Stuffed Mushrooms ~ Pearls + GirlsI usually provide desserts for our holiday get togethers, but a few years ago I branched out with these stuffed mushrooms for a Thanksgiving appetizer, and everyone loved them.  Next thing I knew I was making them for Thanksgiving and Christmas.  Of course, I can’t imagine that any carnivore would not enjoy these spicy stuffed mushrooms, they really are THAT good!   I don’t skimp on the filling (as you can clearly see) and I let it sit in the fridge overnight so the flavors can ‘merry’ (no holiday pun intended hehe).  Who doesn’t love a holiday appetizer you can prepare in advance?!?!  Enjoy! 🙂

Spicy Stuffed Mushrooms

Serving Size: 8 - 12 appetizer servings

These stuffed mushrooms are a great make ahead appetizer! They can be assembled the day before and stored in the refrigerator, just add a few minutes to the cooking time.


  • 1 link spicy Italian sausage, casing removed
  • 1/2 link sweet Italian sausage, casing removed
  • 24 white mushrooms, stems removed
  • 2 cloves garlic, minced
  • 1/4 cup white wine
  • 1/2 cup crumbled blue cheese
  • 3/4 cup panko bread crumbs, plus more for sprinkling
  • 2 TBSP flat leaf parsley, roughly chopped
  • Salt and pepper, to taste
  • Olive oil, for drizzling


  1. Cook sausage in a skillet over medium high heat until crumbled and cooked through.
  2. Add to a large mixing bowl with the garlic, wine, blue cheese, bread crumbs and parsley.
  3. Refrigerate the mixture for at least 2 hours.
  4. Preheat oven to 375 degrees Fahrenheit.
  5. Arrange mushroom caps with the stem cavity facing up on a greased baking sheet.
  6. Drizzle mushrooms with olive oil and sprinkle them with salt and pepper.
  7. Remove filling from the refrigerator and using a tablespoon or medium cookie scoop, form into balls.
  8. Top each mushroom cap with the filling, pressing down slightly.
  9. Sprinkle tops with panko bread crumbs and drizzle with olive oil.
  10. Bake for 20 minutes.