Blue Ribbon Stuffed Mushrooms
Elevate your appetizer game with Blue Ribbon Stuffed Mushrooms, a crowd-pleasing dish that combines savory Italian sausage, creamy cheese filling, and a buttery panko breadcrumb topping for the perfect bite-sized delight. These tender white button mushrooms are filled with a luscious mixture of softened cream cheese, sautéed garlic, Parmesan, and fresh parsley, then topped with crisp breadcrumbs for a golden finish. Ready in under an hour, this easy yet elegant recipe is ideal for parties, holidays, or anytime you want to impress your guests with minimal effort. Serve them warm and watch them disappear from the plate—these stuffed mushrooms are truly award-worthy!
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Recipe Information
Ingredients
- 16 pieces large white button mushrooms
- 4 ounces cream cheese, softened
- 4 ounces Italian sausage, crumbled and cooked
- 0.25 cup Parmesan cheese, grated
- 0.25 cup panko breadcrumbs
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon butter, melted
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Clean the mushrooms with a damp paper towel and carefully remove the stems. Set the mushroom caps aside and finely chop the stems.
In a medium skillet over medium heat, add 1 tablespoon of olive oil. Sauté the chopped mushroom stems and minced garlic for 2–3 minutes or until softened.
In a large mixing bowl, combine the sauteed mushroom stems, cooked Italian sausage, cream cheese, Parmesan cheese, parsley, salt, and black pepper. Mix until well incorporated.
Using a small spoon, fill each mushroom cap with the sausage and cheese mixture, pressing it down gently to ensure the filling is compacted.
In a small bowl, mix the panko breadcrumbs with melted butter. Sprinkle a little of the breadcrumb mixture on top of each stuffed mushroom for a crisp topping.
Arrange the stuffed mushrooms on the prepared baking sheet, making sure they are evenly spaced apart.
Bake in the preheated oven for 20–25 minutes, or until the mushrooms are tender and the tops are golden brown.
Remove from oven and let cool for 5 minutes. Garnish with additional chopped parsley if desired before serving.
Nutrition Facts
Calories |
1952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.1 g | 144% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 3131 mg | 136% | |
| Total Carbohydrate | 148.0 g | 54% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 82.5 g | ||
| Protein | 152.4 g | 305% | |
| Vitamin D | 6.9 mcg | 34% | |
| Calcium | 510 mg | 39% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 12660 mg | 269% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
