Description
These Sausage Stuffed Mushrooms are a savory and comforting appetizer featuring cremini mushrooms filled with a flavorful mixture of Italian sausage, cream cheese, fresh herbs, and parmesan. Baked until golden and bubbly, they are perfect for parties, gatherings, or a delightful snack.
Ingredients
Scale
Filling
- 8 ounces cream cheese (a block of Philly), softened and cut into smaller pieces
- 1/2 pound Italian sausage
- 2 tablespoons butter
- 1/2 medium onion, finely chopped
- 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
Mushrooms
- 16 ounces cremini stuffer mushrooms, stems removed
Others
- Cooking spray or oil for baking sheet
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and position the oven rack in the middle slot for even cooking.
- Soften Cream Cheese: Microwave the cream cheese in 20-30 second intervals, stirring between each, until it’s very soft and easy to incorporate into the filling.
- Cook Sausage: Place the Italian sausage in a skillet over medium-high heat. Cook, breaking it up with a spoon, until it is just cooked through, about 5-7 minutes. Transfer the cooked sausage to a plate and set aside.
- Sauté Onions: Reduce heat to medium. In the same skillet, melt the butter, then add the finely chopped onions. Cook until the onions are lightly browned and softened, about 5-7 minutes.
- Add Garlic and Sausage Back: Return the cooked sausage to the skillet, add the minced garlic, and cook everything together for about one minute to combine the flavors.
- Combine Filling: Remove the skillet from heat. Stir in the softened cream cheese until fully incorporated, then mix in the grated parmesan cheese, chopped thyme, chopped parsley, and Italian seasoned breadcrumbs.
- Stuff Mushrooms: Using a small spoon and your hands, generously stuff each mushroom cap with the sausage mixture, pressing firmly to pack the filling tightly. Place the stuffed mushrooms on a baking sheet lined with foil and coated with cooking spray for easy cleanup.
- Bake: Bake the stuffed mushrooms uncovered in the preheated oven for 20-25 minutes, or until the mushrooms are cooked through and the tops are golden brown. If using particularly large mushrooms, baking time may need to be extended slightly.
Notes
- Use medium-sized cremini mushrooms for best stuffing capacity; larger mushrooms might require longer baking time.
- Ensure the cream cheese is very soft for easy mixing into the sausage filling.
- You can substitute the Italian sausage with a vegetarian sausage to make a vegetarian version, though this changes the flavor profile.
- Leftover stuffed mushrooms can be refrigerated and warmed up in the oven for a few minutes before serving.
- This recipe yields about 8-8 stuffed mushrooms depending on mushroom size.
