Sausage Stuffed Mushrooms

This stuffed mushroom recipe makes the perfect appetizer or side dish. Scrumptious and savory, it will keep your guests satisfied until the big holiday meal is ready.

Course Appetizer

Cuisine American

Keyword mushroom, mushroom cups, sausage, stuffed mushroom

Prep Time 15

Cook Time 30

Total Time 45

Servings mushroom cups

Calories 52kcal

Author Olivia Ribas

Ingredients

18 baby bell or cremini mushrooms
1 tbsp olive oil
1/2 lb Italian sausage
¼ cup onion chopped
1 tbsp garlic minced
½ cup cream cheese softened
1/4 cup freshly grated parmesan cheese
2 tbsp fresh parsley plus extra for garnish
Salt and black pepper to taste

US Customary - Metric

Instructions

Preheat your oven to 400°F. Grease a baking sheet with olive oil or non-stick cooking spray.
Remove the stems from each mushroom. Chop up the stems and set aside, then hollow out mushroom caps.
Add olive oil to a large skillet and place on medium-high heat. Remove sausage casings and add it to the skillet. Use a wooden spoon to break the meat into coarse pieces and cook until fully browned (5-6 minutes.).
In the same skillet, add onion, chopped mushrooms stems and minced garlic. Cook until onion softens, about 3 minutes.
Transfer the sausage mixture to a mixing bowl, and let it cool slightly. Add cream cheese, parmesan cheese, chopped parsley, salt and pepper. Mix until well combined.
Place the mushrooms on prepared baking sheet, and stuff hollowed caps with filling.
Baked stuffed mushrooms for 20-25 minutes, or until golden and browned. Remove from the oven and top with additional chopped parsley.

Notes

When washing mushrooms, don't immerse them fully in water. This can lead to sogginess.
The easiest way to hollow out mushrooms for the filling is by using a melon baller.
You can hollow mushrooms out a week in advance. Store in a paper bag in the refrigerator.
You can use any type of sausage you prefer in this recipe.
To store: Place mushrooms in an airtight container in the fridge for up to 3 to 4 days.
To reheat: Reheat the stuffed mushrooms in the oven at 350°F for 10-15 minutes until warmed through. Do not thaw before baking.
To freeze: Freeze unbaked stuffed mushrooms for up to 3 months. Baked stuffed mushrooms don't hold up well in the freezer.

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