Sausage Stuffed Mushrooms
Elevate your appetizer game with these mouthwatering Sausage Stuffed Mushrooms, a perfect blend of savory Italian sausage, creamy cheese, and crisp breadcrumbs nestled in tender mushroom caps. This easy-to-follow recipe combines sautéed garlic and mushroom stems with softened cream cheese, grated Parmesan, and fresh parsley for a filling that’s bursting with flavor. Baked to golden perfection, these bite-sized delights are ideal for entertaining or as a decadent side dish. Ready in just 45 minutes and served warm, they’re a crowd-pleasing option that’s both elegant and comforting. Perfect for holidays, dinner parties, or any occasion where delicious finger food is a must!
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Recipe Information
Ingredients
- 16 pieces large white button mushrooms
- 2 tablespoons olive oil
- 8 ounces Italian sausage (casings removed)
- 2 pieces garlic cloves (minced)
- 4 ounces cream cheese (softened)
- 1 cup grated Parmesan cheese
- 1 cup Italian breadcrumbs
- 2 tablespoons fresh parsley (chopped)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 spray cooking spray
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly coat it with cooking spray.
Clean the mushrooms by wiping them gently with a damp towel. Remove the stems and set aside, creating a hollow cavity in each mushroom cap.
Finely chop the removed mushroom stems and set them aside for use in the filling.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sausage and cook, breaking it into small pieces with a spoon, until no longer pink. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the chopped mushroom stems and minced garlic until softened, about 3-4 minutes.
In a medium bowl, combine the cooked sausage, sautéed mushroom stems and garlic, cream cheese, Parmesan cheese, breadcrumbs, parsley, salt, and pepper. Mix until fully incorporated.
Using a small spoon, generously fill each mushroom cap with the sausage mixture, mounding it slightly.
Place the stuffed mushrooms onto the prepared baking sheet. Spray the tops lightly with cooking spray to encourage browning.
Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
Serve warm, garnished with additional chopped parsley if desired.
Nutrition Facts
Calories |
3353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.8 g | 223% | |
| Saturated Fat | 73.0 g | 365% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 6651 mg | 289% | |
| Total Carbohydrate | 309.8 g | 113% | |
| Dietary Fiber | 47.5 g | 170% | |
| Total Sugars | 99.1 g | ||
| Protein | 215.3 g | 431% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 1333 mg | 103% | |
| Iron | 30.9 mg | 172% | |
| Potassium | 13228 mg | 281% | |
*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.
