Sausage Stuffed Mushrooms Recipe
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5.0
3 reviews
Excellent
Sausage Stuffed Mushrooms Recipe
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You'll want to double the batch because these Sausage Stuffed Mushrooms will disappear fast! Filled with a hearty and creamy mixture, and topped with a crunchy breadcrumb topping, the end result is irresistible.
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Ingredients
- 2 tablespoons butter or oil, divided
- 8 ounces sausage mild Italian
- ¼ cup onion finely chopped
- 2 cloves garlic finely minced
- ¼ cup mayonnaise
- 4 ounces cream cheese softened
- ¼ cup + 2 Tbsp. Parmesan cheese grated, divided
- 2 tablespoons parsley finely chopped
- ¼ teaspoon paprika
- ¼ teaspoon red pepper flakes optional
- ½ teaspoon salt to taste
- ¼ teaspoon black pepper to taste
- 16 ounces mushrooms small-medium, about 15-20*
- 2 tablespoons panko breadcrumbs gluten free, if needed
Instructions
- Preheat the oven to 375 °F
- Sauté Vegetables: Add butter or oil to a medium-sized skillet over medium heat. Once heated, add the onion and saute for 2-3 minutes. Mix in the minced garlic and continue cooking for an additional minute, or until fragrant.
- Cook Sausage: Push the vegetables to the side of the skillet and add the sausage. Cook for 7-8 minutes, or until no longer pink. Crumble the cooked meat using a potato masher to break it apart into small pieces.
- Make Filling: Remove the skillet from the heat and mix in the cream cheese, mayonnaise, ¼ cup Parmesan cheese, paprika, red pepper flakes, salt, and pepper. Set aside until ready to use.
- Prepare Mushrooms: Clean mushrooms with a damp paper towel to remove any dirt and debris. Remove the stems from the mushrooms by pulling them to one side and then snapping them off. You can also use a knife to cut them off if the stems do not snap easily. Place mushrooms on a large baking sheet that has been lined with parchment paper.
- Fill Mushrooms: Fill each mushroom cap with 1 to 1 ½ tablespoons of the sausage filling mixture. Pay careful attention not to fill them up with more filling than they are tall to prevent overflow while baking.
- Top with Breadcrumbs: Whisk together the remaining tablespoon of butter and 2 tablespoons Parmesan cheese with the Panko breadcrumbs. Sprinkle about a teaspoon over each filled mushroom.
- Cook in Oven: Bake mushrooms in the preheated oven for 18-20 minutes, or until the tops become crispy and golden brown.
- Serve stuffed mushrooms immediately with additional chopped parsley and enjoy!
Notes
- Sausage. Be sure to finely crumble the sausage when cooking.
- Filling: Don't add too much to the mushrooms or they'll overflow.
- Prep-Ahead: This recipe is perfect to make ahead. Either mix up the filling and store it separate from the mushrooms, or go ahead and stuff them up to 24 hours early, but wait to bake until you're ready to enjoy.
- Storage: Place leftovers in an airtight container and keep in the fridge for up to 2 to 3 days.
- Freezing: Freeze unbaked stuffed mushrooms in a single layer on a baking sheet for a few hours. Transfer them to a freezer-safe container and keep for up to 3 to 6 months.
Nutrition Information
Show Details
Calories
128kcal
(6%)
Carbohydrates
3g
(1%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
24mg
(8%)
Sodium
251mg
(10%)
Potassium
162mg
(5%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
385IU
(8%)
Vitamin C
3mg
(3%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16mushrooms
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Calories | 128kcal | 6% |
| Carbohydrates | 3g | 1% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 24mg | 8% |
| Sodium | 251mg | 10% |
| Potassium | 162mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 385IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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