Sausage Stuffed Mushrooms
User Reviews
5
Sausage Stuffed Mushrooms
Description
This recipe fills stemmed mushrooms with a hearty blend of mild Italian sausage cooked and crumbled, softened onions and garlic, and a creamy combination of cream cheese, Parmesan, and Monterey Jack cheeses. Chopped parsley is incorporated for freshness and herbaceous flavor. Panko breadcrumbs mixed with melted butter form a golden, crisp topping that contrasts with the creamy filling and tender mushroom.
Baking at 375°F for about 20 minutes allows the filling to firm up and the topping to brown attractively. The mushrooms soften but retain enough texture to support the rich stuffing. The combination of cheeses delivers both creaminess and savory depth, while the sausage adds a meaty richness and slight spice depending on the sausage used.
These stuffed mushrooms make a substantial appetizer or side dish, popular at gatherings and easy to prepare ahead.
Choosing bulk sausage or removing casings prior to cooking offers convenience and control over texture. Using a medium to large skillet allows proper browning of sausage without overcrowding. Breaking up sausage carefully ensures even cooking and filling distribution.
Ingredients
- 18 mushrooms stems removed
- 3 tablespoons butter divided use
- 1/2 cup onion finely diced
- 1 teaspoon garlic minced
- 8 ounces Italian sausage casings removed, mild
- 4 ounces cream cheese softened
- 1/4 cup Parmesan Cheese grated
- 1/2 cup Monterey jack cheese shredded
- 1/4 cup parsley divided use, chopped
- 1/3 cup panko breadcrumbs
- cooking spray
Instructions
- Preheat the oven to 375 degrees F. Coat a sheet pan with cooking spray and arrange the mushrooms on the pan.
- Melt 1 tablespoon of butter in a pan over medium heat. Add the onion and garlic and cook for 3-4 minutes or until softened. Remove the onion mixture from the pan.
- Add the sausage to the pan and cook for 5-6 minutes, using a spatula to break up the meat into smaller pieces.
- Place the sausage, onion mixture, cream cheese, parmesan cheese, Monterey Jack cheese and 3 tablespoons of parsley in a bowl. Stir to combine.
- Spoon the sausage mixture evenly into the mushroom caps.
- Melt the remaining 2 tablespoons of butter in the microwave and stir in the panko breadcrumbs to coat.
- Sprinkle the panko over the mushrooms.
- Bake for 20 minutes or until tops are browned and mushrooms are cooked through. Sprinkle with parsley, then serve.
Notes
- Remove casings from sausage for easier cooking and mixing into the filling.
- Use a medium or large skillet to have enough space for breaking up sausage evenly.
- Break up the sausage with the back of a wooden spoon or a meat masher for uniform crumbles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 109 kcal
% Daily Value*
| Calories | 109kcal | 5% |
| Carbohydrates | 2g | 1% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 25mg | 8% |
| Sodium | 177mg | 7% |
| Potassium | 115mg | 2% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 1.1mg | 1% |
| Calcium | 53mg | 5% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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