Chimney Stacks Savoury Sausage Stuffed Mushrooms
Delight your taste buds with these Chimney Stacks Savoury Sausage Stuffed Mushrooms, a crowd-pleasing appetizer that’s as elegant as it is irresistible. Juicy white mushroom caps are packed with a rich, savory filling of seasoned ground sausage, creamy cheese, and crisp Panko breadcrumbs, all elevated by the aromatic touch of garlic and fresh parsley. Baked to perfection until golden and tender, these bite-sized delights are a flawless blend of textures—crispy, creamy, and juicy in every bite. Perfect for dinner parties, game nights, or holiday gatherings, these stuffed mushrooms are quick to prepare in under an hour and guaranteed to impress. Serve them warm as a stunning finger food or alongside a crisp salad for a satisfying starter.
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Recipe Information
Ingredients
- 12 pieces Large white mushrooms
- 250 grams Ground sausage (mild or spicy)
- 0.5 cups Panko bread crumbs
- 115 grams Cream cheese
- 0.25 cups Shredded Parmesan cheese
- 2 cloves Minced garlic
- 2 tablespoons Chopped parsley
- 1 tablespoons Olive oil
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Carefully remove the stems from the mushrooms and set the caps aside. Finely chop the stems and reserve them for the filling.
Heat the olive oil in a skillet over medium heat. Add the chopped mushroom stems and minced garlic. Sauté for about 3-4 minutes until softened.
Add the ground sausage to the skillet and cook until browned and fully cooked through, breaking it into small crumbles with a spoon. Drain any excess fat if necessary.
Lower the heat and stir in the cream cheese until melted and well combined with the sausage mixture.
Remove the skillet from heat and stir in the Panko bread crumbs, Parmesan cheese, chopped parsley, salt, and black pepper. Mix until the filling is cohesive.
Spoon generous amounts of the sausage filling into each mushroom cap, pressing gently to pack it in.
Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
Allow the mushrooms to cool slightly before serving. Garnish with additional chopped parsley if desired.
Nutrition Facts
Calories |
1616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.1 g | 158% | |
| Saturated Fat | 50.2 g | 251% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 311 mg | 104% | |
| Sodium | 3712 mg | 161% | |
| Total Carbohydrate | 57.8 g | 21% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 8.1 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 511 mg | 39% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1461 mg | 31% | |
*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.
