Print

Juicy Italian Sausage Stuffed Mushrooms

Close-up of several golden brown Sausage stuffed mushrooms topped with melted, browned cheese.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these easy Italian sausage stuffed mushrooms with cream cheese and Parmesan for a perfect party appetizer that stays firm and flavorful.

Ingredients

Scale
  • 24 large cremini mushrooms
  • 1 tablespoon olive oil
  • 1 pound bulk Italian sausage, casing removed
  • 4 ounces cream cheese, softened
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup finely chopped fresh parsley
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup panko breadcrumbs (optional, for texture)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a baking sheet.
  2. Clean the mushrooms by wiping them with a damp paper towel. Gently snap off the stems. Finely chop the mushroom stems and set aside.
  3. Heat the olive oil in a skillet over medium heat. Add the chopped mushroom stems and cook until softened, about 5 minutes.
  4. Add the Italian sausage to the skillet. Cook, breaking it up with a spoon, until browned. Drain off any excess grease. Remove from heat and let cool slightly.
  5. In a medium bowl, combine the cooked sausage mixture, softened cream cheese, 1/2 cup Parmesan cheese, parsley, minced garlic, salt, and pepper. Mix well until fully combined. If you want a slightly firmer filling, stir in the panko breadcrumbs now.
  6. Wipe out the mushroom caps with a paper towel if needed. Arrange the caps cavity-side up on the prepared baking sheet.
  7. Spoon the sausage mixture evenly into the mushroom caps, mounding it slightly.
  8. Bake for 20 to 25 minutes, or until the mushrooms are tender and the filling is golden brown. For the last 5 minutes, sprinkle a little extra Parmesan cheese over the tops.
  9. Remove from the oven and let them rest for 5 minutes before serving.

Notes

  • For a low-carb option, skip the panko breadcrumbs entirely. The filling will still hold together well due to the cream cheese.
  • You can prepare these stuffed mushrooms up to 24 hours ahead. Cover the assembled, unbaked mushrooms and refrigerate. Add 5 to 7 minutes to the baking time if baking directly from the refrigerator.
  • If you are using smaller button mushrooms, reduce the bake time to about 18 minutes. For larger portobello caps, increase the time to 30 minutes.
  • These party finger foods hold well on a warm platter for serving at your holiday appetizer platter.

Nutrition

Find it online: https://tastytipster.com/sausage-stuffed-mushrooms-recipe/