Sausage Stuffed Mushrooms
Savory mushroom caps filled with Italian sausage and cheese.
Total Time
40 min
Servings
12
Prep
20 min
Cook
20 min
Ingredients
- 24 large cremini mushrooms (stems removed)
- 1/2 lb Italian sausage (casings removed)
- 4 oz cream cheese (softened)
- 1/4 cup parmesan cheese (grated)
- 2 cloves garlic (minced)
- 2 tbsp fresh parsley (chopped)
Instructions
- 1
PREHEAT OVEN: Set oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- 2
PREP MUSHROOMS: Pop the stems out of the mushroom caps with a gentle twist. Chop the stems finely - aim for pieces about the size of a pea.
- 3
COOK THE FILLING: Heat a skillet over medium-high heat. Add sausage, breaking it into small crumbles with a wooden spoon. Cook 5-7 minutes, stirring frequently, until browned with no pink remaining. Add chopped stems and garlic in the last 2 minutes.
- 4
DRAIN EXCESS FAT: Tilt the pan and spoon out excess fat, or pour mixture into a colander briefly. Transfer to a bowl.
- 5
ADD CHEESE: Add cream cheese and half the parmesan to the warm sausage mixture. Stir until cream cheese is melted and everything is well combined.
- 6
STUFF THE CAPS: Arrange mushroom caps hollow-side up on the baking sheet. Fill each cap generously with the sausage mixture, mounding it slightly. Sprinkle remaining parmesan on top.
- 7
BAKE UNTIL GOLDEN: Bake 18-22 minutes until mushrooms are tender when pierced with a fork, the filling is hot throughout, and the cheese on top is golden brown.
- 8
COOL AND SERVE: Let cool 5 minutes before serving as filling will be very hot. Garnish with fresh parsley if desired.
Tags
Nutrition Facts
Per serving
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