Sausage Stuffed Mushrooms
Juicy mushrooms filled with savory sausage, herbs, and cheese, baked until golden and bubbling. A crowd-pleasing appetizer that’s simple, affordable, and absolutely delicious.
Nutrition
Calories: 165kcalCarbohydrates: 5gProtein: 8gFat: 12gSodium: 340mgSugar: 2g
Ingredients
- 18–20 medium white mushrooms stems removed and finely chopped
- 8 oz Italian sausage (mild or hot)
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1/4 cup onion finely chopped
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons cream cheese softened
- 1 tablespoon fresh parsley chopped (plus more for garnish)
- Salt & black pepper to taste
Instructions
- Clean mushrooms with a damp paper towel. Remove stems and finely chop them.
- Heat olive oil in a skillet over medium heat. Cook sausage, breaking it up into crumbles, until browned. Add chopped mushroom stems, onion, and garlic; cook 3–4 minutes until softened.
- Remove skillet from heat. Stir in breadcrumbs, Parmesan, cream cheese, parsley, salt, and pepper until well combined.
- Spoon filling into mushroom caps, pressing slightly to pack. Place them on a parchment-lined baking sheet.
- Preheat oven to 375°F (190°C). Bake stuffed mushrooms for 20–25 minutes, until tops are golden and mushrooms are tender.
- Garnish with extra parsley and serve warm.
Notes
- Use cremini mushrooms for a deeper flavor.
- For a lighter version, swap sausage with ground turkey sausage.
- Can be assembled ahead, refrigerated, and baked just before serving.
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