Sausage Mushroom Appetizers
Transform your next gathering with these irresistibly savory Sausage Mushroom Appetizers, a bite-sized delicacy that's sure to impress! Featuring tender button mushroom caps stuffed with a rich and creamy filling of ground sausage, cream cheese, Parmesan, garlicky sautéed mushroom stems, and fresh green onions, every bite is a burst of flavor. Lightly drizzled with olive oil and baked to golden perfection, these stuffed mushrooms are not only visually stunning but also delightfully easy to prepare. Ready in under an hour and perfect for parties, holidays, or game day spreads, this recipe is a crowd-pleaser that combines the umami of mushrooms with the hearty indulgence of a cheesy sausage stuffing. Serve warm with a sprinkle of fresh parsley for a gourmet finish!
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Recipe Information
Ingredients
- 20 whole mushrooms Large button mushrooms
- 0.5 pound Ground sausage
- 4 ounces Cream cheese
- 0.25 cup Parmesan cheese, grated
- 2 cloves Garlic, minced
- 2 stalks Green onions, finely chopped
- 0.25 cup Breadcrumbs
- 2 tablespoons Olive oil
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
Wipe the mushrooms with a damp cloth to clean them. Remove the stems and set them aside; create a cavity in each mushroom cap for the stuffing.
Chop the reserved mushroom stems finely.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add chopped mushroom stems, minced garlic, and a pinch of salt, and sauté for about 3-4 minutes until softened.
Add the ground sausage to the skillet and cook, breaking it up into smaller pieces, until it is fully cooked and browned, about 5-6 minutes. Drain any excess fat if needed.
In a mixing bowl, combine the cooked sausage mixture, cream cheese, Parmesan cheese, breadcrumbs, green onions, salt, and black pepper. Mix until thoroughly combined.
Drizzle the remaining 1 tablespoon of olive oil over the mushroom caps, rubbing gently to coat. Arrange them hollow-side up on the prepared baking sheet.
Spoon the sausage filling into each mushroom cap, packing it slightly to ensure a generous filling in each one.
Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
Remove from the oven and let cool slightly before serving. Garnish with chopped fresh parsley if desired.
Nutrition Facts
Calories |
1701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.4 g | 181% | |
| Saturated Fat | 54.6 g | 273% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 3618 mg | 157% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 14.2 g | ||
| Protein | 74.1 g | 148% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 430 mg | 33% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1444 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.
