Spicy Sausage Stuffed Monterey Mushrooms
Elevate your appetizer game with these irresistible Spicy Sausage Stuffed Monterey Mushrooms, a crowd-pleasing dish that packs a punch of bold flavors. These savory bites feature tender, large Monterey mushroom caps filled with a rich and zesty mixture of spicy Italian sausage, creamy cheese, and toasted breadcrumbs, all accented by hints of garlic, Parmesan, and paprika. Perfectly roasted to golden-bubbly perfection in just under 30 minutes of cooking time, this easy-to-make recipe combines hearty ingredients with gourmet finesse. Whether you're hosting a party or looking for a showstopping starter, these stuffed mushrooms are sure to be the talk of the table—serve them warm and watch them disappear! Keywords: spicy sausage stuffed mushrooms, appetizer recipe, stuffed mushroom caps, Italian sausage mushrooms, party appetizers.
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Recipe Information
Ingredients
- 16 pieces Monterey mushrooms (large, whole)
- 0.5 pounds Ground spicy Italian sausage
- 4 ounces Cream cheese (softened)
- 0.25 cups Panko breadcrumbs
- 0.5 cups Parmesan cheese (grated)
- 3 cloves Garlic (minced)
- 2 stalks Green onions (finely chopped)
- 1 tablespoons Olive oil
- 0.5 teaspoons Paprika
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or foil.
Clean the mushrooms by gently wiping them with a damp paper towel. Remove the stems and use a small spoon to hollow out the centers slightly, creating space for the filling. Set aside the caps and finely chop the stems.
Heat the olive oil in a medium skillet over medium heat. Add the minced garlic, chopped mushroom stems, and ground spicy Italian sausage. Cook for 5-7 minutes, stirring occasionally, until the sausage is browned and cooked through.
Drain any excess grease from the skillet and transfer the sausage mixture to a large mixing bowl.
Add the softened cream cheese, Panko breadcrumbs, green onions, 1/4 cup of Parmesan cheese, paprika, salt, and black pepper to the mixing bowl. Stir thoroughly to combine into a cohesive filling.
Using a small spoon, stuff each mushroom cap generously with the sausage filling. Arrange the stuffed mushrooms on the prepared baking sheet, leaving space between each one.
Top each stuffed mushroom with a sprinkle of the remaining Parmesan cheese.
Bake the mushrooms in the preheated oven for 20-25 minutes, or until the tops are golden and bubbly, and the mushrooms are tender.
Remove from the oven and let cool for 5 minutes. Transfer the stuffed mushrooms to a serving platter and garnish with additional chopped green onions if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
1757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.2 g | 178% | |
| Saturated Fat | 65.7 g | 328% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 357 mg | 119% | |
| Sodium | 4419 mg | 192% | |
| Total Carbohydrate | 38.8 g | 14% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 7.5 g | ||
| Protein | 97.0 g | 194% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 1525 mg | 117% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1752 mg | 37% | |
*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.
