Description
Savory and cheesy Italian sausage stuffed mushrooms, perfect as an appetizer or party snack.
Ingredients
- 1 lb Italian sausage (mild or hot)
- 1 lb large white mushrooms, stems removed
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 4 oz cream cheese, softened
- 1/4 cup chopped fresh parsley
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Clean the mushrooms and remove stems. Chop the stems finely and set aside.
- In a skillet over medium heat, cook the Italian sausage until browned. Remove and drain excess fat.
- In the same skillet, add olive oil, then sauté chopped onion, garlic, and mushroom stems until softened.
- Return sausage to skillet and stir in cream cheese, Parmesan, parsley, salt, and pepper. Mix until well combined.
- Spoon the sausage mixture into the mushroom caps and place them on a baking sheet.
- Bake for 20–25 minutes, until mushrooms are tender and the tops are golden brown.
- Serve warm, garnished with additional parsley if desired.
Notes
- Use cremini mushrooms for a deeper flavor.
- Prepare filling in advance and refrigerate until ready to bake.
- Can be made vegetarian by substituting sausage with plant-based crumbles.