Italian Sausage Stuffed Mushrooms
User Reviews
4.6
111 reviews
Excellent
Italian Sausage Stuffed Mushrooms
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These Italian Sausage Stuffed Mushrooms are the ultimate party appetizer! Stuffed with a creamy sausage filling, then baked until deliciously golden, every bite is a flavor explosion. They can even be assembled and prepped ahead of time!
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Ingredients
- 24 oz white button mushrooms
- 1/3 - 1/2 lb ground spicy Italian sausage
- 1/2 large yellow onion minced
- 6 cloves garlic minced
- 1/3 cup dry white wine such as a chardonnay
- 1/2 tsp kosher salt
- 1/2 tsp dried thyme
- 1/4 tsp black pepper
- 8 oz cream cheese
- 1 egg yolk
- 3/4 cup Parmesan Cheese freshly grated is best
- minced fresh parsley for garnish
Instructions
- Clean mushrooms, then remove stems. I like to give the stems a twist, and they loosen up to remove them, or you can use a knife.
- Finely chop mushroom stems and set aside.
- Add a small drizzle of oil to a large skillet and heat over MED HIGH heat. Once skillet is hot, add sausage. Cook, crumbling with a wooden spoon or potato masher, for about 4-5 minutes, or until cooked through and finely crumbled.
- Use a slotted spoon to remove sausage to a plate. Then reduce heat to MED LOW.
- In the same skillet, with the sausage drippings, add onion and garlic and cook, stirring often, for about 3 minutes.
- Pour in wine, using a wooden spoon to loosen any browned bits from the bottom of the pan, cooking a few minutes, until most of the wine is reduced and cooked off.
- Add chopped mushroom stems, salt, pepper and thyme and cook for 1-2 minutes. Remove to the plate with the sausage and let cool a little.
- In a mixing bowl, add softened cream cheese, egg yolk, and Parmesan cheese. Stir well to combine.
- Stir in sausage mixture from the plate and make sure it’s well combined.
- Cover bowl and refrigerate for about 1 hour. This helps firm the filling up so it doesn't run all over the mushrooms.
- Preheat oven to 350°F and line a rimmed baking sheet with parchment paper or foil.
- Use a small spoon (or even a teaspoon measuring spoon) to fill mushrooms with the cream cheese mixture, pressing gently to fill the cavity. Add a little more to create a small mound on top of the mushroom.
- Repeat with remaining mushrooms. Bake for 25 minutes, or until golden brown. I like to broil mine for a minute or so at the end of baking to make sure the filling is nice and golden.
- Let cool 5-10 minutes, sprinkle with minced parsley (if using), and serve.
Notes
- To Make Ahead of Time
- Follow recipe up until the baking part, then add mushrooms to an airtight container in a single layer (or add them to a baking sheet and cover with plastic wrap).
- Refrigerate for up to 2 days. Let sit on the counter at room temperature while the oven is preheating, then bake as directed.
- To Freeze
- Add assembled but unbaked stuffed mushrooms to a wax/parchment paper lined baking sheet and place in the freezer for about 2 hours, or until frozen solid.
- Transfer to a freezer-safe container, label with the date, and freeze for up to 3 months.
- For reheating, add frozen mushrooms to a parchment paper lined baking sheet and bake at 350°F for about 35-40 minutes, or until hot and bubbly throughout.
- Follow recipe up until the baking part, then add mushrooms to an airtight container in a single layer (or add them to a baking sheet and cover with plastic wrap).
- Refrigerate for up to 2 days. Let sit on the counter at room temperature while the oven is preheating, then bake as directed.
- Add assembled but unbaked stuffed mushrooms to a wax/parchment paper lined baking sheet and place in the freezer for about 2 hours, or until frozen solid.
- Transfer to a freezer-safe container, label with the date, and freeze for up to 3 months.
- For reheating, add frozen mushrooms to a parchment paper lined baking sheet and bake at 350°F for about 35-40 minutes, or until hot and bubbly throughout.
Nutrition Information
Show Details
Calories
241kcal
(12%)
Carbohydrates
6g
(2%)
Protein
11g
(22%)
Fat
19g
(29%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
76mg
(25%)
Sodium
531mg
(22%)
Potassium
400mg
(11%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
490IU
(10%)
Vitamin C
4mg
(4%)
Calcium
156mg
(16%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 6g | 2% |
| Protein | 11g | 22% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 76mg | 25% |
| Sodium | 531mg | 22% |
| Potassium | 400mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 490IU | 10% |
| Vitamin C | 4mg | 4% |
| Calcium | 156mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
111 reviews
Excellent
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