Spinach and Sausage Stuffed Mushrooms
Elevate your appetizer game with these irresistible Spinach and Sausage Stuffed Mushrooms! Juicy button mushroom caps are filled to the brim with a savory blend of Italian sausage, creamy cheese, earthy spinach, and a touch of garlic, all topped with a golden breadcrumb crust. This easy-to-make dish bakes to perfection in just 25 minutes, making it an ideal choice for parties, holiday gatherings, or a cozy night in. Combining rich, hearty flavors with a beautiful presentation, these stuffed mushrooms are a crowd-pleasing favorite that will have guests reaching for seconds. Don't forget the parsley garnish for a fresh, vibrant finish! Perfect for low-carb and high-protein diets, these bite-sized delights are as satisfying as they are delicious.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 16 pieces Large button mushrooms
- 2 tablespoons Olive oil
- 0.5 pounds Italian sausage (casings removed)
- 2 cups Fresh spinach
- 4 ounces Cream cheese
- 0.5 cups Parmesan cheese (grated)
- 2 cloves Garlic (minced)
- 0.25 cups Bread crumbs
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Clean the mushrooms with a damp paper towel, remove the stems, and hollow out the center of each mushroom cap with a small spoon.
Brush the mushroom caps with 1 tablespoon of olive oil and arrange them on a baking sheet with the hollow side facing up.
In a skillet over medium heat, add the remaining 1 tablespoon of olive oil and cook the Italian sausage until browned and fully cooked, breaking it into small pieces with a spatula. This should take 5-7 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the fresh spinach to the skillet and cook until wilted, about 2 minutes. Remove the skillet from the heat and allow the mixture to cool slightly.
In a mixing bowl, combine the cooked sausage and spinach mixture with the cream cheese, Parmesan cheese, bread crumbs, salt, and black pepper. Mix until well incorporated.
Spoon the filling into each mushroom cap, pressing slightly to ensure the filling is packed tightly.
Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the tops are golden and the mushroom caps are tender.
Remove the mushrooms from the oven and garnish with chopped parsley. Serve warm and enjoy!
Nutrition Facts
Calories |
256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 661 mg | 29% | |
| Total Carbohydrate | 6.7 g | 2% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 2.0 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 198 mg | 15% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 255 mg | 5% | |
*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.
