Sausage Stuffed Mushroom Caps
Elevate your appetizer game with these irresistible Sausage Stuffed Mushroom Caps, the perfect blend of savory and cheesy goodness. Juicy Baby Bella mushrooms are filled with a rich, flavorful mixture of browned Italian sausage, creamy cheese, fresh parsley, and a touch of garlic, then crowned with golden, bubbly mozzarella. These bite-sized delights are baked to perfection, delivering the perfect balance of tender mushrooms and hearty filling in every bite. Easy to prepare in just 45 minutes, this dish is ideal for parties, holiday gatherings, or even as an indulgent snack. Garnish with a sprinkle of fresh parsley for a gourmet finish, and watch them disappear as soon as they hit the table! Keywords: sausage stuffed mushrooms, cheese stuffed mushrooms, party appetizers, baked mushrooms.
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Recipe Information
Ingredients
- 20 pieces Baby Bella mushrooms (stems removed)
- 8 ounces Ground Italian sausage
- 4 ounces Cream cheese (softened)
- 1 cup Parmesan cheese (grated)
- 2 cloves Garlic (minced)
- 2 tablespoons Fresh parsley (chopped, plus extra for garnish)
- 1 cup Mozzarella cheese (shredded)
- 2 tablespoons Olive oil (for brushing)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
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 cloth and remove the stems. Use a small spoon or your fingers to gently hollow out the caps if needed to create space for the filling.
Brush the mushroom caps with olive oil on all sides and place them on the prepared baking sheet, hollow-side up.
In a skillet over medium heat, cook the ground Italian sausage until browned and fully cooked, about 5-7 minutes. Break the sausage into crumbles as it cooks.
Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant. Remove from heat and let the mixture cool slightly.
In a mixing bowl, combine the cooked sausage, softened cream cheese, grated Parmesan cheese, chopped parsley, salt, and black pepper. Mix until well combined.
Carefully spoon the sausage mixture into each mushroom cap, gently packing the filling into the hollowed area.
Top each stuffed mushroom with a generous sprinkle of shredded mozzarella cheese.
Bake the mushrooms in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is golden and bubbly.
Remove the mushrooms from the oven and let them cool for a few minutes. Garnish with additional chopped parsley before serving.
Nutrition Facts
Calories |
454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 1224 mg | 53% | |
| Total Carbohydrate | 6.2 g | 2% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 1.9 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 563 mg | 43% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 378 mg | 8% | |
*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.
