Sausage Stuffed Mushrooms
Sausage stuffed mushrooms are a flavorful appetizer combining seasoned ground sausage, creamy cheese, and fresh herbs baked in tender mushroom caps. This easy recipe is perfect for parties or cozy nights in.
Servings: 4 servings
Ingredients
- 2 pounds large white mushrooms about 16-20 mushrooms, stems removed
- 16 ounces ground Italian sausage use a halal-friendly sausage or substitute with ground chicken or turkey sausage
- 1 small yellow onion diced
- 2 cloves garlic minced
- 4 ounces cream cheese softened
- 0.25 cup parmesan cheese grated
- 0.25 cup panko breadcrumbs
- 2 tablespoons butter melted
- 2 tablespoons fresh flat leaf parsley chopped, for garnish
Instructions
- Gently clean the mushrooms by wiping them with a damp paper towel to remove any dirt. Remove the stems carefully and set the mushroom caps aside. Finely chop the stems as you will use them in the filling.
- In a large skillet over medium heat, add the ground Italian sausage. Break it apart with a spoon and cook until browned and cooked through, about 5-7 minutes. Remove the cooked sausage from the pan and set it aside, leaving the rendered fat in the skillet.
- Add the diced onion, minced garlic, and chopped mushroom stems to the skillet. Sauté until the onion becomes translucent and the mushroom stems soften, about 4-5 minutes. Return the cooked sausage to the skillet and stir to combine. Remove the skillet from heat.
- Transfer the sausage mixture to a mixing bowl. Add the softened cream cheese, grated parmesan cheese, and panko breadcrumbs. Stir well until all the ingredients are evenly combined and the mixture becomes creamy and slightly sticky.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.Spoon the sausage mixture into each mushroom cap, pressing gently to fill them generously but without overflowing. Arrange the stuffed mushrooms on the baking sheet in a single layer.
- Brush the tops of the stuffed mushrooms with melted butter. This helps create a beautiful golden crust.Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown on top.
- Remove the mushrooms from the oven and let them cool slightly. Sprinkle chopped fresh parsley over the top for a pop of color and freshness. Serve warm and enjoy!
Equipment
- Large Skillet
- Baking Sheet
- Mixing Bowl
Notes
Use large mushrooms for better stuffing capacity. Avoid washing mushrooms under running water; use a damp cloth to clean. Make sure cream cheese is softened before mixing. Add panko last for a crispy topping. Optionally, add red pepper flakes or smoked paprika for spice. For extra browning, broil the mushrooms for 2-3 minutes but watch closely. Let mushrooms rest after baking to set filling.
Variations include using different meats like beef, lamb, or plant-based sausage, different cheeses such as mozzarella or gouda, and herbs like thyme or rosemary. For vegetarian options, replace sausage with cooked lentils or walnuts. Add extra veggies like bell peppers or spinach. Use gluten-free breadcrumbs for a gluten-free version.