Description
These stuffed mushrooms are a delicious and savory appetizer featuring baby bell or cremini mushrooms filled with a flavorful mixture of Italian sausage, cream cheese, parmesan, and fresh herbs. Baked to golden perfection, this recipe serves 16 and is perfect for parties or family gatherings.
Ingredients
Main Ingredients
- 18 baby bell or cremini mushrooms
- 1 tbsp olive oil
- 1/2 lb Italian sausage
- 1/4 cup onion, chopped
- 1 tbsp garlic, minced
- 1/2 cup cream cheese, softened
- 1/4 cup freshly grated parmesan cheese
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- Salt and black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Grease a baking sheet lightly with olive oil or non-stick cooking spray to prevent mushrooms from sticking.
- Prepare Mushrooms: Remove stems from each mushroom carefully. Chop the removed stems finely and set aside. Hollow out the mushroom caps gently to make room for the filling.
- Cook Sausage: Heat olive oil in a large skillet over medium-high heat. Remove casings from the Italian sausage and add the meat to the skillet. Use a wooden spoon to break the sausage into coarse pieces. Cook for 5-6 minutes or until the sausage is fully browned.
- Sauté Vegetables: To the same skillet, add the chopped mushroom stems, chopped onion, and minced garlic. Cook, stirring frequently, until the onion softens and is translucent, approximately 3 minutes.
- Mix Filling: Transfer the cooked sausage mixture to a mixing bowl and let cool slightly. Add the softened cream cheese, grated parmesan cheese, chopped parsley, salt, and black pepper. Stir well until all ingredients are fully combined and creamy.
- Stuff Mushrooms: Place the prepared mushroom caps on the greased baking sheet. Using a spoon, fill each hollowed cap generously with the sausage and cheese mixture.
- Bake: Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the filling is golden, bubbly, and browned on top.
- Garnish and Serve: Remove from oven and sprinkle additional chopped fresh parsley over the stuffed mushrooms for a fresh touch and attractive presentation. Serve warm.
Notes
- For a spicier version, use Italian sausage with red pepper flakes or add a pinch of cayenne pepper to the filling.
- Ensure the cream cheese is softened to make mixing easier and a smoother filling.
- These stuffed mushrooms can be prepared ahead and refrigerated before baking, just add a few extra minutes to the baking time if baking from cold.
- Substitute Italian sausage with turkey sausage for a leaner option.
- Make sure mushrooms are wiped clean with a damp cloth rather than rinsed to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
