Sausage Stuffed Mushrooms Barefoot Contessa
Elevate your appetizer game with Barefoot Contessa's Sausage Stuffed Mushrooms, a crowd-pleasing classic that combines hearty Italian sausage, creamy cheese, and aromatic herbs for an irresistible bite-sized treat. Large cremini mushroom caps serve as the perfect vessel for a savory filling of browned sausage, softened mushroom stems, and a medley of cream cheese, fresh parsley, scallions, and Parmesan. Topped with crispy panko breadcrumbs for a golden finish, these stuffed mushrooms bake to perfection in just 25 minutes. Perfect for entertaining, these easy-to-make appetizers pair the earthiness of mushrooms with bold, comforting flavors to leave your guests craving more. Whether served warm at your next dinner party or as a holiday appetizer, these sausage-stuffed mushrooms are sure to steal the show!
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Recipe Information
Ingredients
- 16 large caps Cremini mushrooms
- 0.5 pound Italian sausage (sweet or spicy, casings removed)
- 4 ounces Cream cheese (softened)
- 2 tablespoons Fresh parsley (chopped)
- 2 stalks Scallions (finely chopped, green parts only)
- 0.25 cup Parmesan cheese (freshly grated)
- 0.25 cup Panko breadcrumbs
- 2 cloves Garlic (minced)
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper (freshly ground)
Instructions
Preheat your oven to 375°F (190°C).
Clean the cremini mushrooms by wiping them with a damp paper towel. Carefully remove the stems and reserve them. Arrange the mushroom caps, cavity side up, on a baking sheet.
Finely chop the reserved mushroom stems and set aside.
In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the Italian sausage and cook, breaking it up into small pieces with a wooden spoon, until fully browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet and set it aside on a plate.
Using the same skillet, add the remaining 1 tablespoon of olive oil and sauté the chopped mushroom stems for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute, until fragrant.
In a medium bowl, combine the cooked sausage, sautéed mushroom stems, cream cheese, parsley, scallions, Parmesan cheese, salt, and black pepper. Mix until fully incorporated.
Spoon the sausage mixture evenly into the mushroom caps, slightly mounding the mixture on top.
Sprinkle the panko breadcrumbs over the stuffed mushrooms to create a crispy topping.
Bake the mushrooms in the preheated oven for 20-25 minutes, or until the filling is hot and the breadcrumbs are golden brown.
Remove the stuffed mushrooms from the oven, allow them to cool slightly, and serve warm as a delicious appetizer.
Nutrition Facts
Calories |
1711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.4 g | 184% | |
| Saturated Fat | 59.7 g | 299% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 332 mg | 111% | |
| Sodium | 4407 mg | 192% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 14.5 g | ||
| Protein | 74.5 g | 149% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 907 mg | 70% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2138 mg | 45% | |
*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.
