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Sausage Stuffed Mushrooms

Easy, warm, and satisfying bite-sized appetizers filled with savory sausage and creamy cheese.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 24 pieces medium mushrooms, stems removed and chopped White button or cremini mushrooms work best.
  • 1 pound Italian sausage, casings removed (mild or hot) Choose between mild or hot sausage.
  • 1 small onion, finely chopped
  • 2 to 3 cloves garlic, minced
  • 4 ounces cream cheese, softened
  • 1/2 cup grated Parmesan, plus a little extra for topping
  • 1/3 cup panko or breadcrumbs Can use gluten-free if needed.
  • 2 tablespoons chopped fresh parsley
  • 1 to 2 tablespoons olive oil
  • to taste salt and black pepper
  • optional a pinch of red pepper flakes and a little lemon zest For added flavor.

Method
 

Preparation
  1. Heat the oven to 400 degrees F. Line a baking sheet with parchment.
  2. Wipe mushrooms clean with a damp towel, remove stems, and chop finely.
  3. Warm a skillet with olive oil. Cook the sausage, breaking it up as it browns.
  4. Stir in onion, chopped mushroom stems, and a pinch of salt. Cook until the onions soften, about 5 to 7 minutes.
  5. Add garlic for the final minute of cooking.
  6. Off the heat, fold in cream cheese, Parmesan, parsley, and breadcrumbs. Taste and season with salt, pepper, red pepper flakes, and lemon zest as desired.
  7. Arrange mushroom caps on the baking sheet, brush with olive oil and sprinkle with salt.
  8. Stuff the mushroom caps generously and top with extra Parmesan.
Baking
  1. Bake for 15 to 18 minutes until the mushrooms are tender and the tops are golden.
  2. Broil for an additional minute for more color if desired.
  3. Let them rest for 2 minutes before serving.

Notes

For a make-ahead option, assemble the mushrooms and refrigerate for up to 24 hours before baking. For freezing, freeze on a sheet until firm, then transfer to a freezer bag and bake from frozen adding 5 to 8 minutes.