Description
Stuffed Mushrooms with Italian Sausage are a savory and crowd-pleasing appetizer. Juicy mushroom caps are filled with a rich mixture of seasoned sausage, herbs, breadcrumbs, and cheese, then baked until golden and bubbling. Perfect for holidays, dinner parties, or game day snacks.
Ingredients
Scale
- 20 medium white mushrooms, cleaned and stems removed
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 pound Italian sausage (mild or spicy), casing removed
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tbsp cream cheese, softened
- 2 tbsp chopped fresh parsley
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Finely chop the mushroom stems. In a skillet, heat olive oil over medium heat and sauté the stems and garlic until softened, about 3 minutes.
- Add the Italian sausage and cook, breaking it up with a spoon, until browned and fully cooked. Remove from heat and let cool slightly.
- In a mixing bowl, combine the sausage mixture with breadcrumbs, Parmesan, cream cheese, parsley, salt, and pepper.
- Fill each mushroom cap with a generous spoonful of the sausage filling and place them on the baking sheet.
- Bake for 20 minutes or until the mushrooms are tender and the tops are golden brown.
- Garnish with extra parsley if desired and serve warm.
Notes
- You can make the filling a day ahead and refrigerate until ready to stuff.
- Use spicy Italian sausage for a bit of heat, or sweet sausage for a milder flavor.
- For a gluten-free version, substitute gluten-free breadcrumbs.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 3–4 mushrooms
- Calories: 210
- Sugar: 1g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 35mg