Sausage Stuffed Mushrooms
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5.0
6 reviews
Excellent
Sausage Stuffed Mushrooms
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Entertaining is effortless with this easy Italian sausage stuffed mushrooms recipe! The cream cheese and garlic filling is irresistibly tasty and bursting with fresh herbs.
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Ingredients
- 8 ounces cream cheese (a block of Philly) softened and cut into smaller pieces
- 16 ounces cremini stuffer mushrooms stems removed, see notes
- 1/2 pound Italian sausage
- 2 tablespoons butter
- 1/2 medium onion chopped finely
- 4 cloves garlic minced
- 1/2 cup freshly grated Parmesan cheese
- 1/2 tablespoon chopped fresh thyme
- 2 tablespoons chopped fresh parsley
- 1/3 cup Italian seasoned breadcrumbs
Instructions
- Preheat your oven to 375F and move the rack to the middle position.
- Microwave the cream cheese in 20-30 second intervals until's very soft.
- Add the sausage meat to a skillet over medium-high heat and cook until just cooked through, breaking it up as you go along (about 5-7 minutes). Transfer to a plate.
- Reduce the heat to medium and add the butter to the skillet. Once melted, sauté the onions until lightly browned (about 5-7 minutes).
- Add the sausage meat back to the skillet, stir in the garlic, and cook for about a minute.
- Take the skillet off the heat. Stir in the cream cheese. Once it's been incorporated, stir in the parmesan, thyme, parsley, and breadcrumbs.
- Using a small spoon and your hands, stuff the mushrooms with the sausage mixture, packing it fairly tightly (there is quite a lot of filling!). Place them on a baking sheet that's been coated with cooking spray (line with foil first for easy clean-up).
- Bake, uncovered, for 20-25 minutes or until the mushrooms are cooked through and golden on top (if the mushrooms are really large you may need a bit longer).
Notes
- The size of the mushrooms will vary, but in general, a pound of mushrooms should feed 8 people or so as an appetizer if they have 2-3 each.
- I prefer to use the larger cremini "stuffer" mushrooms for this recipe as these mushrooms have a lot of filling. If you want these to be more like one bite finger food, I'd use smaller mushrooms and buy more of them (like 1.5-2 pounds) so there is less stuffing in each mushroom.
- For this recipe, the mushroom stems are not chopped and used in the stuffing. Feel free to repurpose them in stock or use them for something else if you prefer not to entirely discard them.
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Overall Rating
5.0
6 reviews
Excellent
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