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These sausage spinach mushroom phyllo bites are the perfect party snack! Saute together mushrooms, spinach, and sausage, fill up the mini fillo shells, and it’s snack time!
When it comes to appetizers, you can count me in. I’ll take them all. Super crispy air fryer chicken wings? Yes. Creamy whipped feta dip? Always. Pigs in a blanket? Absolutely.
You get it. I love appetizers.
I also love using those little mini phyllo shells for appetizers and desserts because they are easy to clean and require little work.
For these sausage spinach mushroom phyllo bites, I took all the flavors of stuffed mushrooms and stuffed them into a fillo shell instead of a mushroom. It’s the perfect match made in crispy bite heaven!
Now, if you’re craving an OG stuffed mushroom, you should check out my Spinach Artichoke Stuffed Mushrooms, Breakfast Stuffed Mushrooms, or my Sausage and Spinach Stuffed Mushrooms.
I love using spicy Italian sausage for this recipe because I like the little hit of heat. However, if you’re more of a sweet Italian lover, you can easily substitute.
This appetizer is perfect for family gatherings, holiday parties, or a Super Bowl party! It’s a crowd-pleaser packed with delicious mushroom and sausage flavors.
What’s not to love?
Ingredients needed
- Spicy Italian sausage links, casings removed
- Chopped baby bella mushrooms
- Grated garlic
- Baby spinach
- Cream cheese
- Fillo shell cups
- Shredded white cheddar cheese
How to make sausage spinach mushroom phyllo bites
- Add sausage and break up in a skillet while cooking over medium-high heat.
- Once the sausage is mostly browned, add the mushrooms and saute until they soften and release some of their water.
- Add in spinach and cream cheese and mix to combine. Lower the heat and work the cream cheese into the meat mixture until smooth.
- Scoop the filling into the fillo shells.
- Top with cheese and bake for 5 minutes or until the cheese is melted and lightly browned.
My Pro Tips
Phyllo cup appetizer tips
- Fillo cups do not have to be pre-baked, as they are fully cooked. They are shelf-stable and can be stored in the freezer or the pantry.
- Use a sweet Italian sausage or a 50/50 mix of sweet and spicy for a slightly different flavor.
- For fewer calories, try using light cream cheese or Neufchatel cheese.
- You can put the tray under the broiler instead of preheating the oven, BUT you must watch the bites. They can burn quickly under a broiler.
- You can substitute breakfast roll sausage for the Italian sausage, but it will bring a slightly different flavor. More sage forward.
- I’m using fresh spinach, but thawed and drained frozen shredded spinach will work well here, too.
- White mushrooms can be used in place of baby bella mushrooms. I don’t recommend canned mushrooms for this recipe.
- I like to grate my garlic on a microplane, but you can also use squeeze garlic, minced garlic from a jar, or even garlic powder.
More phyllo bite appetizers
Sausage Spinach Mushroom Phyllo Bites
Equipment
Ingredients
- 2 spicy Italian sausages, casings removed, a little over 6 ounces
- 2 cups finely chopped baby bella mushrooms
- 1 tablespoon grated garlic
- 1-1/2 cups finely chopped fresh spinach
- 1 (8 ounce) brick cream cheese
- 2 (15 count) boxes mini fillo shells
- ½ cup shredded white cheddar cheese
Instructions
- Preheat oven to 400 degrees F and line a baking sheet pan with parchment paper or a silicone liner.
- Add meat to a 12-inch skillet over medium high heat and sauté until it starts to brown. Making sure to break up the meat while it cooks.
- Add the mushrooms and garlic and cook for 5 minutes or until they soften and the garlic is fragrant.
- Add in spinach and cream cheese and mix to combine. Lower the heat and work the cream cheese into the meat mixture until smooth.
- Scoop an equal amount of filling into the mini fillo shells and place them onto the prepared baking sheet. Top each bite with a sprinkling of cheese.
- Add to the oven and bake for 5 minutes or until the cheese is melted and lightly browned.
- Serve warm.
Notes
- Fillo cups do not have to be pre-baked, as they are fully cooked. They are shelf-stable and can be stored in the freezer or the pantry.
- Use a sweet Italian sausage or a 50/50 mix of sweet and spicy for a slightly different flavor.
- For fewer calories, try using light cream cheese or Neufchatel cheese.
- You can put the tray under the broiler instead of preheating the oven, BUT you must watch the bites. They can burn quickly under a broiler.
- You can substitute breakfast roll sausage for the Italian sausage, but it will bring a slightly different flavor. More sage forward.
- I’m using fresh spinach, but thawed and drained frozen shredded spinach will work well here, too.
- White mushrooms can be used in place of baby bella mushrooms. I don’t recommend canned mushrooms for this recipe.
- I like to grate my garlic on a microplane, but you can also use squeeze garlic, minced garlic from a jar, or even garlic powder.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you think that it would be acceptable to eat these for breakfast or dinner because I need them like right now! haha
I added a little red wine for depth and some nutmeg for a fall feel – scrumptious