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The Ultimate No-Soggy Italian Sausage Stuffed Mushrooms

Close-up of baked sausage stuffed mushrooms with a golden, crispy topping served on a white platter.
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Create impressive, crowd-pleasing sausage stuffed mushrooms that stay juicy and never become watery. This recipe uses Italian sausage, cream cheese, and Parmesan for a savory, bite-sized party appetizer perfect for holidays or game nights.

Ingredients

Scale
  • 24 large cremini mushrooms (about 1.5 lbs)
  • 1 tablespoon olive oil
  • 1 pound bulk Italian sausage (mild or hot)
  • 4 ounces cream cheese, softened
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup panko breadcrumbs (for low-carb, use almond flour)
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1/4 teaspoon black pepper
  • Pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a baking sheet.
  2. Prepare the mushrooms: Gently wipe the mushroom caps clean. Carefully remove the stems and finely chop the stems.
  3. Sauté the filling base: Heat the olive oil in a skillet over medium heat. Add the chopped mushroom stems and cook until they release their moisture and start to brown, about 5 minutes.
  4. Cook the sausage: Add the Italian sausage to the skillet. Break it up with a spoon and cook until fully browned. Drain off any excess grease. Remove the skillet from the heat.
  5. Mix the filling: In a medium bowl, combine the cooked sausage and stems mixture, softened cream cheese, 1/2 cup Parmesan cheese, panko breadcrumbs, minced garlic, parsley, pepper, and salt. Mix until everything is well combined. This creamy sausage filling is key.
  6. Stuff the mushrooms: Spoon the filling evenly into the mushroom caps, mounding it slightly.
  7. Bake: Arrange the stuffed mushrooms on the prepared baking sheet. Sprinkle the tops lightly with extra Parmesan cheese.
  8. Bake for 20 to 25 minutes, or until the mushrooms are tender and the filling is golden brown and heated through. For non-soggy stuffed mushrooms, avoid over-baking.
  9. Serve immediately as a savory baked mushroom appetizer.

Notes

  • To prevent watery appetizers: Pat the cleaned mushroom caps dry with a paper towel before filling. This simple step helps keep your baked mushrooms from weeping moisture.
  • Make ahead appetizers: You can prepare the filling up to 24 hours in advance. Stuff the mushrooms, cover the baking sheet tightly with plastic wrap, and refrigerate. Add 5 minutes to the baking time if baking directly from the refrigerator.
  • Low carb mushroom bites: Substitute the panko breadcrumbs with an equal amount of almond flour for a low-carb version of this party finger food.

Nutrition

Find it online: https://www.unfoldrecipes.com/sausage-stuffed-mushrooms-recipe-no-soggy/