Easy Sausage and Cream Cheese Stuffed Mushrooms
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5.0
33 reviews
Excellent
Easy Sausage and Cream Cheese Stuffed Mushrooms
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Got 30 minutes to make a WOW appetizer with simple ingredients? These Sausage and Cream Cheese Stuffed Mushrooms are low-carb, gluten-free, and taste amazing!
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Ingredients
- 24 oz fresh mushrooms cremini, or white button, cleaned and trimmed (about 18-20 mushrooms)
- 2 tablespoons butter divided (I used salted, but unsalted may be used)
- 3 links Italian sausage about ½ lb, casings removed
- 3 small shallots finely minced
- ¼ teaspoon garlic powder or use 1 small clove of fresh garlic
- ¼ cup dry white wine may be replaced with chicken or beef broth
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- 1 teaspoon fresh thyme finely chopped
- 8 ounce cream cheese softened to room temperature
- 1 egg yolk
- ¾ cup Parmesan Cheese fresh grated
- thyme leaves optional garnish
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Instructions
- Preheat your oven to 375° F (190° C).
- Inspect the mushrooms and if needed, gently clean the mushrooms using a paper towel to remove any dirt and debris. Remove sausage casings.
- Remove the stems from the mushroom caps and finely chop them. Set aside.
- Peel and finely chop the shallots to measure 3/4 of a cup. Set aside
- In a large skillet or frying pan, add 1 tablespoon of butter over medium-high heat. Add the sausages to the frying pan once the butter has started to bubble. Fry for five minutes or until no longer pink, breaking up the sausage into smaller pieces with a wooden spoon.
- Once sausage has browned transfer to a bowl and set aside. Leaving the drippings from the sausage meat in the frying pan, add the chopped shallots (3 small, minced) and saute until soft and golden.
- Add the remaining 1 tablespoon butter to the shallot mixture and add the chopped mushroom stems. Fry until any liquid that comes out of the mushrooms has evaporated
- Add the wine (¼ cup), scraping up any brown bits from the frying pan. Simmer the mixture for three minutes or until the alcohol has been cooked off and the liquid has evaporated. Remove from heat and stir in the chopped thyme (1 tsp).
- While the mushroom/shallot mixture cools down, in a large bowl add the cream cheese (8 ounces soften), 1 egg yolk, garlic powder (¼ tsp), kosher salt (½ tsp), cayenne pepper (¼ tsp) and Parmesan cheese (¾ cup). Stir until well combined
- Stir in the sausage, shallot and mushroom mixture into cream cheese mixture.
- Fill each mushroom cap with the mixture, pressing gently to make sure it is completely filled leaving a slightly rounded top. Place the mushroom caps face up on a parchment-lined baking sheet
- At this point, refrigerate the mushroom caps for ½ hour to firm up.
- Place the baking sheet on the center rack in the oven and bake for 15-20 minutes or until the tops are golden brown. Serve immediately.
Equipments used:
Notes
- Refrigerate - Stuffed mushrooms aren't the greatest leftover. However, you can store leftover stuffed mushrooms in an airtight container in the refrigerator for up to three days. Then, reheat them in the microwave or oven to enjoy them again.
- How to Freeze - If necessary, you can freeze the leftover sausage and cream cheese-filled mushrooms, but mushrooms can become mushy once thawed and reheated, so it’s not recommended. Instead, freeze the filling and prep fresh mushrooms, if desired.
- Since mushrooms continue to absorb moisture (remember they are really porous), they are not great reheated or leftover.
- But if you don't want to waste leftovers, the best way to reheat them is to lay them in a single layer on a baking sheet and reheat them in a preheated 350° F (175° C) oven for 7-8 minutes until warm. Or at 360° F in an air fryer, spritz lightly with oil and air fryer for 3-4 minutes.
- The filling easily doubles. Place it in an air-tight container and freeze until ready to use…. that way you always have it on hand when friends pop by.
- You may fill the mushroom caps using a small cookie scoop, small spoon or fill a Ziploc bag with the mixture and snip off the end to pipe them.
- Turn Up the Heat: Use spicy Italian sausage for a kick!
- Panko Topping: If desired, melt 2 tablespoons butter and stir with ⅓ cup Panko breadcrumbs and sprinkle over the tops before baking -- but then they won't be gluten-free or keto.
- Oil, Instead of Butter: Swap the butter for olive oil or a similar mild-flavor oil.
- More Fresh Herbs: Add more herbs or substitute the thyme. Try fresh parsley or oregano.
- Other Cheeses: Switch the parmesan to different kinds of cheese, like mozzarella cheese.
Nutrition Information
Show Details
Serving
11 serving
Calories
154kcal
(8%)
Carbohydrates
3g
(1%)
Protein
6g
(12%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
44mg
(15%)
Sodium
320mg
(13%)
Potassium
207mg
(6%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
272IU
(5%)
Vitamin C
2mg
(2%)
Calcium
70mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18single servings
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Serving | 11 serving | |
| Calories | 154kcal | 8% |
| Carbohydrates | 3g | 1% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 44mg | 15% |
| Sodium | 320mg | 13% |
| Potassium | 207mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 272IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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