Description
These Sausage Stuffed Mushrooms are a delicious and savory appetizer featuring large white mushrooms filled with a flavorful mixture of Italian sausage, sautéed mushroom stems, onions, garlic, breadcrumbs, cheeses, and fresh parsley. Baked to golden perfection, they make the perfect party food or starter for any occasion.
Ingredients
Scale
For the Mushrooms
- 1 pound large white mushrooms, stems removed and reserved
For the Filling
- 1/2 pound Italian sausage (mild or hot)
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup plain breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons cream cheese, softened
- 2 tablespoons chopped fresh parsley
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: extra Parmesan or shredded mozzarella for topping
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare the Mushrooms: Clean the mushrooms gently with a damp cloth to remove any dirt. Remove the stems carefully and set the caps aside on the prepared baking sheet. Finely chop the reserved stems to use in the filling.
- Sauté Aromatics and Mushroom Stems: Heat olive oil in a skillet over medium heat. Add the finely chopped onion, minced garlic, and chopped mushroom stems. Sauté for about 5 minutes until softened and fragrant.
- Cook the Sausage: Add the Italian sausage to the skillet, breaking it up with a spoon as it cooks. Continue cooking until the sausage is browned and fully cooked, about 7-8 minutes. Remove the skillet from the heat.
- Mix the Filling: In the skillet off the heat, stir in the breadcrumbs, grated Parmesan cheese, softened cream cheese, and fresh parsley until the mixture is well combined. Season the filling with salt and pepper to taste.
- Stuff the Mushrooms: Fill each mushroom cap generously with the sausage mixture. Place the stuffed mushrooms evenly spaced on the prepared baking sheet. If desired, sprinkle additional Parmesan or shredded mozzarella cheese on top for extra flavor and a golden finish.
- Bake: Bake the stuffed mushrooms in the preheated oven for 20 to 25 minutes, or until the mushrooms are tender and the tops are golden brown and bubbly.
- Serve: Remove from the oven and serve warm as an appetizer or party snack.
Notes
- The filling can be prepared a day in advance and stored in the refrigerator to save time.
- For a leaner option, substitute turkey sausage instead of Italian sausage.
- Add crushed red pepper flakes to the filling mixture to provide a spicy kick.
