Description
These Sausage Stuffed Mushrooms feature large white mushroom caps filled with a savory mixture of mild Italian sausage, cream cheese, garlic, fresh herbs, parmesan cheese, and crispy panko breadcrumbs. Baked to golden perfection, they are a perfect appetizer or party bite that combines juicy mushrooms with a rich, flavorful sausage filling.
Ingredients
Scale
Mushrooms
- 2 lbs large white mushrooms (20 count)
Filling
- 16 oz ground mild Italian sausage
- 4 oz cream cheese, diced
- 1 garlic clove, minced
- 2 Tbsp green onion or chives, finely chopped (plus more to garnish)
- 2 Tbsp fresh parsley
- 1/4 cup parmesan cheese
- 1/4 cup panko bread crumbs (omit if gluten free)
Instructions
- Prepare the mushrooms: Wipe the mushrooms clean using damp paper towels. Carefully remove the stems and scoop out the brown gills from inside the mushroom caps, being careful not to puncture or break the caps. Arrange the mushroom caps open side up on a rimmed baking sheet lined with parchment paper or a Silpat mat.
- Cook the sausage: Place a large skillet over medium-high heat. Add the ground mild Italian sausage and cook until browned, breaking it apart with a spatula into small crumbles. Avoid adding any oil as the sausage will release enough fat during cooking. Use tongs and a paper towel to carefully soak up and discard any excess grease from the bottom of the pan.
- Add garlic and herbs: Reduce the heat to medium-low and stir in the minced garlic clove and chopped green onions or chives. Cook for one minute, stirring, until fragrant. Then add the diced cream cheese to the skillet and stir until it begins to melt—it’s okay if the mixture is not completely smooth.
- Mix stuffing ingredients: Remove the skillet from heat and stir in the panko bread crumbs, parmesan cheese, and fresh parsley until all ingredients are evenly combined.
- Stuff and bake mushrooms: Spoon the sausage mixture evenly into each mushroom cap. Place the baking sheet in the center of a preheated oven at 400°F (204°C). Bake uncovered for 15 minutes, or until the mushrooms are softened and the stuffing has turned a golden brown color. Remove from oven and garnish with additional fresh parsley before serving.
Notes
- For a gluten-free version, omit the panko bread crumbs or substitute with gluten-free breadcrumbs.
- Use mild or spicy Italian sausage according to your heat preference.
- Be careful not to break the mushroom caps when removing stems and gills.
- To prevent soggy mushrooms, discard excess sausage grease before mixing the stuffing.
- These stuffed mushrooms can be made ahead and reheated for parties or gatherings.
