Make these easy stuffed mushrooms with a rich sausage and cream cheese filling. This crowd-pleasing appetizer is simple to prepare and perfect for parties or holiday gatherings.
Author:Cat
Prep Time:20 min
Cook Time:25 min
Total Time:45 min
Yield:24 mushrooms 1x
Category:Appetizer
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
24 large white or cremini mushrooms
1 tablespoon olive oil
1 pound Italian sausage, casings removed
4 ounces cream cheese, softened
1/2 cup grated Parmesan cheese
1/4 cup finely chopped fresh parsley
2 cloves garlic, minced
1/4 cup breadcrumbs (Panko preferred)
Salt and black pepper to taste
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly grease a baking sheet.
Clean the mushrooms and gently remove the stems. Finely chop the mushroom stems and set aside.
Heat the olive oil in a skillet over medium heat. Add the chopped mushroom stems and cook until softened, about 5 minutes.
Add the Italian sausage to the skillet. Cook, breaking it up with a spoon, until browned. Drain off any excess grease.
Transfer the sausage and stem mixture to a medium bowl. Let it cool slightly.
Add the softened cream cheese, Parmesan cheese, parsley, and minced garlic to the sausage mixture. Mix well until everything is fully combined. Season with salt and pepper.
Spoon the filling evenly into the mushroom caps, mounding it slightly.
Place the filled mushrooms on the prepared baking sheet. Sprinkle the tops with breadcrumbs.
Bake for 20 to 25 minutes, or until the mushrooms are tender and the filling is golden brown.
Serve warm. These pair well with a light white wine, a good choice if you are looking at meal planning for entertaining.
Notes
You can prepare the filling up to one day ahead. Store it covered in the refrigerator. Fill the mushrooms just before baking.
For a lower-fat option, you can substitute half the cream cheese with Neufchâtel cheese.
These savory baked bites are excellent finger foods for parties.