These savory stuffed mushrooms are one of those appetizers that feel a little elevated but are actually very approachable to make — perfect for holidays, dinner parties, or anytime you need a crowd-pleasing bite.

This version leans into a cozy, flavorful filling made with Italian sausage, goat cheese, fresh herbs, and a crispy panko topping. The combination hits that ideal balance of creamy, salty, and herby, while still feeling nourishing and satisfying. If you’re looking for a reliable stuffed mushrooms recipe that’s both impressive and unfussy, this is your new go-to.

Why You’ll Love These Stuffed Mushrooms

These baked stuffed mushrooms are packed with protein and flavor thanks to the sausage and goat cheese, while baby bella mushrooms bring natural umami plus antioxidants and B vitamins that support energy and immune health. And as a registered dietitian, I love that for all of us.

Goat cheese adds creaminess with a slightly tangy finish and is often easier to digest than other cheeses, while fresh herbs like thyme and parsley brighten everything up. It’s such a yummy combo!

Finished with a crisp panko topping, these stuffed mushrooms feel indulgent without being heavy — exactly the kind of appetizer I love serving before a meal or alongside a holiday spread.

Goat Cheese Stuffed Mushrooms for Entertaining

What makes these goat cheese stuffed mushrooms especially great for entertaining is how well they fit into so many occasions. They’re a one stop shop for something delicious to look at and indulge in, and I promise you won’t be disappointed.

They’re naturally gluten-free since they’re made with gluten-free panko (but you can totally use regular panko if no gluten sensitivities), easy to prep, and bake up perfectly right before serving.

Whether you’re adding them to a holiday appetizer table or serving them as a warm, cozy bite for guests, these stuffed mushrooms with goat cheese and sausage are always a hit — and they disappear fast, so you might want to make a double batch for a crowd. Hope you love them! Let me know what you think in the comment section below.

Ingredients You’ll Need:

For the Mushrooms:

• Baby bella mushrooms (see Prep Notes below)
• Olive oil (I like Graza)
• Kosher salt

For the Sausage:

• Olive oil
• Mild Italian ground pork sausage

To Make the Filling:

• Goat cheese
• Olive oil (from the sundried tomato jar, if using)
• Minced shallot (about 1 large shallot)
• Minced sundried tomatoes
• Kosher salt
• Dried sage
• Freshly ground black pepper
• Garlic cloves
• Fresh thyme
• Fresh lemon juice
• Chopped Italian parsley
• Freshly grated Parmesan cheese
• Gluten-free panko

For the Panko Topping:

• Gluten-free panko breadcrumbs
• Freshly grated Parmesan
• Olive oil (from the sundried tomato jar)
• Fresh thyme
• Kosher salt
• Paprika

How To Make Stuffed Mushrooms

A few prep notes:

• Mushrooms—
  • The recipe calls for 24 medium-sized baby bella mushrooms. This is about 16 oz. of mushrooms (2 packs at most grocery stores). I suggest selecting the packages with the largest mushrooms, as they will have bigger wells for the stuffing. Sometimes I purchase 3 packs and pick through them to get the best 24.
  • Do not wash your mushrooms under water. You can clean the caps with a damp paper towel, but do not rinse them. Mushrooms are like sponges, and they will become totally waterlogged. 
• Goat Cheese—
  • If you don’t have goat cheese, cream cheese works great here too! For a dairy-free option, a plain almond- or cashew-based dairy-free cream cheese can work, though the flavor will be slightly different.
  • I find most goat cheese logs come in 4 or 5 oz. packages. Either quantity is fine. The recipe is pretty flexible!
• No sundried tomatoes? Remove or swap for kalamata olives. I like the sundried tomatoes that are soaked in olive oil.
• Storage & Reheating—
  • These stuffed mushrooms are best made and enjoyed fresh while hot and bubbly. If needed, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F oven until warmed through; avoid the microwave, as it can make the mushrooms watery.

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

For the Mushrooms:

After cleaning the mushrooms, carefully remove the stem from each mushroom, twisting gently, and place all stems in a medium bowl.

If the “well” of the mushroom is small, you can hollow it out a bit more with the back of a spoon. Add any excess mushroom removed during this process to the bowl with the stems.

Mince the stems very small and set aside.

Place the de-stemmed mushroom caps on the prepared baking sheet. Set aside.

For the Sausage:

In a medium skillet, heat the olive oil over medium-high heat.

Once hot, add the sausage and break it up into crumbles. Cook, undisturbed, for 4 minutes, or until a deep brown crust is formed.

Flip, continue to break up, and cook for 3 to 4 more minutes, or until the sausage is crisp and deeply browned in places.

Remove with a slotted spoon and transfer to a large mixing bowl. 

For the Filling:

Add the goat cheese to the bowl with the warm sausage and set aside. This will help the mixture come together a bit easier.

In the same pan with the remaining sausage grease, add about a tablespoon of olive oil from the jar of sundried tomatoes. Heat over medium.

Once hot, add the shallots, mushroom stems, sundried tomatoes, salt, dried sage, and pepper. Sauté, stirring occasionally, for about 3 minutes, or until the mushrooms have softened.

Add the garlic and thyme. Cook for an additional minute, or until the garlic is fragrant.

Transfer the mixture to the bowl with the goat cheese and sausage. Add the lemon juice, parsley, parm, and panko. Stir to combine, breaking up any larger pieces of sausage, until the mixture is thick and combined. 

For the Panko Topping:

In a small bowl, mix the panko, parm, olive oil, fresh thyme, salt, and paprika. Mix to combine and set aside. 

To Assemble & Serve the Stuffed Mushrooms:

Right before you assemble, drizzle the mushrooms with olive oil and season with salt. Massage into the surface of the mushrooms.

Using a 1-tablespoon cookie scoop, scoop the filling into each mushroom, gently pressing it down and into the mushroom. It’s okay if it overflows a bit! You just want the filling to be tightly packed. Repeat with the remaining mushrooms. 

Press the top of each stuffed mushroom into the panko topping. It should press into the stuffing and stick well. Repeat with the remaining mushrooms, placing them cap-side down on the tray.

Transfer to the oven and bake on the middle rack for 20 to 25 minutes, or until the mushrooms are totally cooked through and the stuffing is hot and bubbly.

Allow to cool for 5 minutes. Serve immediately. Enjoy!

Recipe Substitutions & Questions

If you need to make a few swaps or work with what you have on hand, here are some easy and tasty substitutions for this stuffed mushrooms recipe:

• Goat cheese: If you don’t have goat cheese, cream cheese works great here, and for a dairy-free option, a plain almond- or cashew-based cream cheese can work, though the flavor will be slightly different.
• Sausage: Swap the Italian pork sausage for turkey sausage, chicken sausage, or a plant-based sausage; adjust seasoning as needed since some varieties are saltier or milder.
• Sundried tomatoes: If you don’t have sundried tomatoes, omit them or swap for chopped kalamata olives for a briny alternative.
• Mushrooms: Baby bella mushrooms can be replaced with white button mushrooms or cremini mushrooms; just select caps that are large enough to hold the filling.
• Panko topping: Gluten-free panko can be swapped for regular panko if you don’t need a gluten-free version, or finely crushed gluten-free (or regular) crackers if preferred.
• Parmesan cheese: You can replace Parmesan with Pecorino Romano or a dairy-free parmesan-style sprinkle if desired.
• Fresh herbs: If you don’t have fresh thyme or parsley, use ¾ teaspoon dried thyme and 1 teaspoon dried parsley as a reliable substitute.

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What’s the best type of mushroom to use for stuffed mushrooms?

Baby bella mushrooms are my go-to for stuffed mushrooms because their sturdy, slightly larger caps hold the filling nicely. You can also use cremini or large white button mushrooms — just pick ones with firm caps and remove the stems carefully to create a nice well for the filling. These tips help ensure your stuffed mushrooms bake evenly and look as good as they taste!

How do I get the panko topping extra crispy on baked stuffed mushrooms?

For perfectly crispy baked stuffed mushrooms, drizzle the panko topping evenly over each mushroom and gently press it into the filling so it sticks. Bake on the middle rack at 400°F without covering the pan, and skip the microwave if/when reheating, since it can make the topping soggy. This little trick gives you that golden, crunchy finish that makes stuffed mushrooms so irresistible!

More Easy & Delicious Appetizers To Try:

• Crockpot Teriyaki Meatballs  
• BBQ & Goat Cheddar Chicken Taquitos
• High-Protein Cottage Cheese Ranch Dip
• Easy Prosciutto-Wrapped Stuffed Dates with Goat Cheese & Hot Honey