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Reliable Italian Sausage Stuffed Mushrooms

A close-up of several golden-brown, baked Sausage stuffed mushrooms topped with browned cheese.
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Bake juicy cremini mushrooms filled with Italian sausage, cream cheese, and Parmesan for a party appetizer that stays firm and flavorful.

Ingredients

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  • 24 large cremini mushrooms
  • 1 tablespoon olive oil
  • 1 pound mild or hot Italian sausage, casings removed
  • 4 ounces cream cheese, softened
  • 1/2 cup grated Parmesan cheese, plus extra for topping
  • 2 cloves garlic, minced
  • 1/4 cup finely chopped fresh parsley
  • 1/4 teaspoon black pepper
  • 1/2 cup panko breadcrumbs (optional, for texture)
  • 1 tablespoon butter, melted (if using breadcrumbs)

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a baking sheet.
  2. Clean the mushrooms by wiping them with a damp cloth. Gently remove the stems and finely chop the stems. Set the caps aside.
  3. Heat the olive oil in a skillet over medium heat. Add the chopped mushroom stems and cook until softened, about 5 minutes.
  4. Add the Italian sausage to the skillet. Break it up with a spoon and cook until it is browned through. Drain off any excess grease.
  5. Remove the skillet from the heat. Stir in the softened cream cheese, 1/2 cup Parmesan cheese, minced garlic, parsley, and black pepper until well combined. If you want a less low-carb filling, stir in the panko breadcrumbs.
  6. Stuff each mushroom cap generously with the sausage mixture. Mound the filling slightly.
  7. Arrange the stuffed mushrooms on the prepared baking sheet. Brush the tops lightly with melted butter if you used breadcrumbs, or just sprinkle a little extra Parmesan on top if keeping it low-carb.
  8. Bake for 20 to 25 minutes for large cremini caps, or until the filling is hot and the tops are lightly golden brown.
  9. Serve immediately or hold warm.

Notes

  • For make ahead stuffed mushrooms: Prepare the mushrooms completely, cover them tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Add 5 minutes to the baking time if baking directly from the refrigerator.
  • If you want to make this a low-carb appetizer, skip the breadcrumbs entirely. The filling will hold together fine.
  • To bake in an air fryer: Arrange in a single layer in the basket. Cook at 350 degrees F for 10 to 12 minutes, checking halfway through.
  • To keep them from weeping: Make sure you drain the fat from the sausage well after browning.

Nutrition

Find it online: https://rosatasty.com/sausage-stuffed-mushrooms-recipe/