Italian Sausage Parmesan Stuffed Mushrooms
Elevate your appetizer game with these irresistible Italian Sausage Parmesan Stuffed Mushrooms! Packed with savory flavors, these tender mushroom caps are filled with a mouthwatering mixture of Italian sausage, garlic, breadcrumbs, cream cheese, and freshly grated Parmesan, creating the perfect blend of hearty and creamy. A golden, cheesy topping—thanks to optional mozzarella—adds an indulgent touch. With a prep time of just 20 minutes, these stuffed mushrooms are easy to make yet impressive enough for dinner parties or holiday gatherings. Whether served as an appetizer or a festive snack, these bite-sized delights are sure to be a crowd-pleaser. Perfect for fans of Italian flavors, this recipe is a must-try for your next event!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 16 pieces Large button or cremini mushrooms
- 2 tablespoons Olive oil
- 0.5 pounds Italian sausage (mild or spicy, casing removed)
- 2 pieces Garlic cloves, minced
- 0.5 cups Breadcrumbs (plain or Italian style)
- 0.5 cups Parmesan cheese, grated
- 4 ounces Cream cheese, softened
- 2 tablespoons Fresh parsley, chopped
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 cups Mozzarella cheese, shredded (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Clean the mushrooms with a damp paper towel, carefully removing any dirt. Remove the stems and hollow out the caps using a small spoon to create ample space for the filling. Set the mushroom caps aside and finely chop the stems.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the Italian sausage and cook, breaking it up with a spatula, until fully browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil, along with the chopped mushroom stems. Cook for 2-3 minutes, then add the minced garlic. Cook for an additional minute until fragrant.
Remove the skillet from heat and combine the cooked sausage, sautéed mushrooms and garlic, breadcrumbs, Parmesan cheese, cream cheese, chopped parsley, salt, and pepper in a mixing bowl. Mix thoroughly until the filling is cohesive.
Using a spoon or small scoop, generously fill each mushroom cap with the sausage mixture, pressing it down slightly to ensure it's firmly packed.
Arrange the stuffed mushroom caps on the prepared baking sheet. If desired, sprinkle the tops with shredded mozzarella cheese for an extra cheesy topping.
Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
Remove from the oven and let cool slightly before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
1170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.6 g | 115% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 2239 mg | 97% | |
| Total Carbohydrate | 59.8 g | 22% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 13.9 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 832 mg | 64% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1231 mg | 26% | |
*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.
