Simple Sausage Stuffed Mushrooms
Elevate your appetizer game with these irresistibly **Simple Sausage Stuffed Mushrooms**—a perfect blend of creamy, savory, and cheesy goodness all in one bite! Tender cremini or white mushroom caps are generously filled with a mouthwatering mixture of browned Italian sausage, softened cream cheese, and buttery breadcrumbs, enhanced by the bold flavors of garlic and Parmesan cheese. Fresh parsley adds a pop of herby freshness, while a quick bake in the oven ensures the mushrooms are tender and the filling turns golden and irresistible. With just 15 minutes of prep and simple ingredients, these stuffed mushrooms are ideal for dinner parties, holiday gatherings, or even as a delicious snack. Whether served warm right out of the oven or as part of a party platter, they’re guaranteed to disappear in seconds! **Stuffed mushroom recipe**, **Italian sausage appetizers**, and **easy baked finger foods** have never tasted this good.
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Recipe Information
Ingredients
- 16 large Cremini or white mushrooms
- 0.5 pound Ground Italian sausage
- 0.25 cup Breadcrumbs
- 2 cloves (minced) Garlic
- 4 ounces (softened) Cream cheese
- 0.5 cup (grated) Parmesan cheese
- 2 tablespoons (chopped) Fresh parsley
- 1 tablespoon Olive oil
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Clean the mushrooms by gently wiping them with a damp paper towel and remove the stems, setting the caps aside.
Finely chop the mushroom stems and set them aside in a small bowl.
In a skillet, heat the olive oil over medium heat. Add the ground Italian sausage and cook until browned, about 5-7 minutes, breaking it into small pieces as it cooks.
Add the minced garlic and chopped mushroom stems to the skillet and cook for another 2-3 minutes until softened.
Remove the skillet from heat and stir in the breadcrumbs, softened cream cheese, grated Parmesan cheese, chopped parsley, salt, and black pepper. Mix until fully combined.
Stuff each mushroom cap with a generous amount of the sausage mixture, pressing it down gently to secure the filling.
Arrange the stuffed mushrooms on a baking sheet or in an oven-safe dish, ensuring they are spaced slightly apart.
Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown on top.
Remove from the oven and let cool slightly before serving. Garnish with additional chopped parsley if desired.
Nutrition Facts
Calories |
199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 20% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 383 mg | 17% | |
| Total Carbohydrate | 5.8 g | 2% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 2.0 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 319 mg | 7% | |
*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.
