Brie and Sausage Stuffed Mushrooms

These easy Brie and sausage stuffed mushrooms are one of those appetizers that look special but are surprisingly simple to make. Juicy mushrooms are filled with savory sausage and chopped mushroom stems, topped with prosciutto and creamy Brie, then baked until warm, melty, and golden.

They are perfect for parties, game day, holiday gatherings, Thanksgiving, Christmas, or anytime you need an easy appetizer that everyone can grab and enjoy.

Yield: 10 stuffed mushrooms
Servings: 4 to 5
Prep Time: 10 minutes
Cook Time: 18 to 20 minutes
Total Time: About 30 minutes

Ingredients

• 10 medium cremini or white button mushrooms
• 1 mild pork sausage link, casing removed (about 3 oz / 85 g)
• 3 oz Brie cheese, cut into 10 small pieces
• 2 slices prosciutto, cut into 10 small pieces
• 1 tablespoon olive oil, divided
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Preheat the oven to 400°F (200ºC). Lightly grease a baking dish or line a baking sheet with parchment paper.

2. Clean the mushrooms and carefully remove the stems. Set the mushroom caps aside and finely chop the stems.

3. Arrange the mushroom caps on the prepared baking sheet. Brush lightly with about half of the olive oil and bake for 7 to 8 minutes. This helps soften the mushrooms and release some of their moisture before adding the filling.

4. While the mushrooms are in the oven, heat the remaining olive oil in a skillet over medium heat. Add the sausage and cook, breaking it into small pieces with a wooden spoon.

5. Add the chopped mushroom stems and cook with the sausage for another 3 to 4 minutes, or until the sausage is fully cooked and nicely browned. Season with black pepper and add salt only if needed.

6. Remove the mushroom caps from the oven. If they have released a lot of liquid, carefully drain it before filling.

7. Divide the sausage and mushroom mixture evenly among the mushroom caps.

8. Place a small piece of prosciutto over each mushroom, then top with a piece of Brie cheese.

9. Return the stuffed mushrooms to the oven and bake for another 8 to 10 minutes, or until the Brie is melted and lightly golden.

10. Let them cool for a couple of minutes before serving.

They are especially delicious while the mushrooms are warm and the Brie is still creamy and melted.

Air Fryer Option

You can also make these stuffed mushrooms in the air fryer. Cook the empty mushroom caps at 400°F for about 5 to 6 minutes. Fill them as directed, then air fry for another 5 to 7 minutes, or until the Brie is melted and golden.

Make It Your Own

These stuffed mushrooms are easy to customize. You can swap the Brie for Camembert, mozzarella, or another creamy cheese you love. For a little extra flavor, add fresh thyme, parsley, or a pinch of red pepper flakes to the sausage mixture.

For a meatless version, skip the sausage and prosciutto and fill the mushrooms with sautéed zucchini, spinach, broccoli, or a mixture of finely chopped vegetables.

There is something about the combination of juicy mushrooms, savory sausage, and warm melted Brie that makes these little bites hard to resist. I love serving them straight from the oven when the cheese is still creamy and everyone can just pick one up from the platter. Simple, cozy, and always one of the first appetizers to disappear.