Sausage Stuffed Mushrooms
User Reviews
5
Sausage Stuffed Mushrooms
Description
This recipe uses whole large mushrooms hollowed to hold a flavorful filling made from cooked Italian sausage combined with softened cream cheese, garlic, chopped green onions, parsley, Parmesan cheese, and panko breadcrumbs, which add a subtle crunch. The sausage provides a savory base, while the cheeses bring creaminess and umami.
Baking at 400°F softens the mushrooms and melts the filling, creating a hearty and flavorful bite with a balance of textures. These stuffed mushrooms serve well as finger food for gatherings or as a rich side.
The recipe yields about 20 stuffed mushrooms, suitable for sharing. Nutritional values are calculated per mushroom, helping with portion control.
Ingredients
- 2 lbs white mushrooms 20 count, large
- 16 oz Italian sausage ground, mild
- 4 oz cream cheese diced
- 1 garlic minced, clove
- 2 Tbsp green onion plus more to garnish, or chives, finely chopped
- 2 Tbsp parsley fresh
- 1/4 cup Parmesan Cheese
- 1/4 cup panko bread crumbs omit if gluten free
Instructions
- Wipe mushrooms clean with damp paper towels. Remove stems and scoop out the brown gills from inside the mushrooms, being careful not to break through shells. Arrange mushroom caps with the opening facing up on rimmed baking sheet lined with parchment paper or silpat.
- In a large skillet over medium-high heat, cook sausage until browned, breaking it apart with your spatula into crumbles. Don't add oil since the sausage will release plenty. Use tongs to push a paper towel around the bottom of the pan to soak up and discard excess oil.
- Reduce heat to medium/low and add 1 garlic minced garlic clove and 2 Tbsp chopped chives. Stir 1 minute until fragrant. Stir in diced cream cheese until it starts melting it’s ok if not completely smooth.
- Remove from heat and stir in 1/4 cup bread crumbs, 1/4 cup parmesan cheese and 2 Tbsp parsley.
- Divide stuffing mixture between mushroom caps then bake uncovered in the center of the oven at 400˚F for 15 minutes or until mushrooms are softened and topping is golden brown. Transfer to serving platter and garnish with fresh parsley to serve.
Notes
- Wipe mushrooms clean with a damp cloth; avoid washing under water to prevent sogginess.
- Remove stems and gills carefully to prevent tearing the caps.
- Drain excess fat from cooked sausage with paper towels to avoid greasy filling.
- For gluten-free diets, omit panko breadcrumbs or substitute with gluten-free alternatives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20stuffed mushrooms
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Calories | 116kcal | 6% |
| Carbs | 2g | |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 24mg | 8% |
| Sodium | 212mg | 9% |
| Potassium | 211mg | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 28mg | 3% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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