Sage Sausage Stuffed Mushrooms Sbd
Elevate your appetizer game with these irresistible Sage Sausage Stuffed Mushrooms, a perfect blend of savory and herby flavors. Featuring tender white or cremini mushroom caps brimming with a rich mixture of sage-flavored sausage, creamy cheeses, breadcrumbs, and fresh herbs, this dish is as elegant as it is delicious. A touch of olive oil ensures the mushrooms roast to golden perfection, while a garnish of vibrant parsley adds the final flourish. Ready in just 45 minutes, these stuffed mushrooms are an ideal crowd-pleaser for parties, gatherings, or an indulgent snack. Packed with satisfying notes of garlic and sage, this recipe is a go-to for those craving hearty, flavorful bites that deliver on both texture and taste.
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Recipe Information
Ingredients
- 16 pieces Large white or cremini mushrooms
- 0.5 pounds Sage-flavored sausage
- 0.5 cups Breadcrumbs
- 0.25 cups Parmesan cheese, grated
- 4 ounces Cream cheese, softened
- 1 tablespoon Fresh sage leaves, chopped
- 2 cloves Garlic cloves, minced
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or foil for easy cleanup.
Clean the mushrooms by gently wiping them with a damp paper towel. Remove the stems and set the mushroom caps aside. Chop the stems finely and reserve them for the filling.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped mushroom stems and minced garlic to the skillet. Sauté for 3-4 minutes until softened.
Add the sage-flavored sausage to the skillet. Cook, breaking it up with a spoon, until browned and cooked through, about 5-6 minutes. Drain any excess grease from the skillet.
Lower the heat and stir in the breadcrumbs, grated Parmesan cheese, cream cheese, and chopped sage. Cook for 1-2 minutes, stirring frequently, until the mixture is well combined and creamy.
Season the filling with salt and black pepper. Remove the skillet from heat and let the mixture cool slightly.
Using a spoon, generously stuff each mushroom cap with the sausage filling, pressing down lightly to secure it in place.
Arrange the stuffed mushrooms on the prepared baking sheet. Drizzle the remaining 1 tablespoon of olive oil over the tops of the mushrooms to help them brown as they bake.
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 them cool for a few minutes before transferring to a serving platter.
Garnish with chopped parsley and serve warm as a delicious appetizer or snack!
Nutrition Facts
Calories |
1698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.2 g | 172% | |
| Saturated Fat | 53.5 g | 268% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 4339 mg | 189% | |
| Total Carbohydrate | 62.8 g | 23% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 13.6 g | ||
| Protein | 66.4 g | 133% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 437 mg | 34% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1525 mg | 32% | |
*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.
