Description
This delicious Stuffed Mushroom Recipe features tender baby bell or cremini mushrooms filled with a savory mixture of Italian sausage, sautéed mushroom stems, onions, garlic, and creamy cheeses. Baked to golden perfection and garnished with fresh parsley, these mushrooms make a perfect appetizer or party snack that’s flavorful and easy to prepare.
Ingredients
Scale
Vegetables & Mushrooms
- 18 baby bell or cremini mushrooms
- ¼ cup onion, chopped
- 2 tbsp fresh parsley, chopped, plus extra for garnish
- 1 tbsp garlic, minced
Meat
- ½ lb Italian sausage
Dairy
- ½ cup cream cheese, softened
- ¼ cup freshly grated parmesan cheese
Oils & Seasonings
- 1 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Grease a baking sheet with olive oil or non-stick cooking spray to prevent sticking during baking.
- Prepare Mushrooms: Remove the stems from each mushroom carefully. Finely chop the stems and set them aside. Hollow out the mushroom caps gently, using a melon baller or teaspoon, creating space for the stuffing.
- 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. Break it up using a wooden spoon and cook until fully browned and cooked through, about 5 to 6 minutes.
- Sauté Aromatics and Mushroom Stems: To the same skillet with cooked sausage, add the chopped onion, chopped mushroom stems, and minced garlic. Cook together until the onion softens and the mixture becomes fragrant, approximately 3 minutes.
- Mix Filling: Transfer the cooked sausage mixture to a mixing bowl and allow it to cool slightly. Stir in the softened cream cheese, grated parmesan cheese, chopped parsley, and season with salt and black pepper. Mix thoroughly until all ingredients are well combined into a creamy filling.
- Stuff Mushrooms: Arrange the hollowed mushroom caps on the prepared baking sheet. Spoon the sausage and cheese filling evenly into each mushroom cap, ensuring they are generously stuffed.
- Bake: Place the baking sheet in the preheated oven and bake the stuffed mushrooms for 20 to 25 minutes, or until they are golden brown on top and cooked through.
- Garnish and Serve: Remove the stuffed mushrooms from the oven and sprinkle with additional chopped fresh parsley for a pop of color and freshness. Serve warm.
Notes
- When washing mushrooms, avoid immersing them fully in water as this can cause sogginess; instead, wipe with a damp cloth.
- The easiest way to hollow out mushrooms for filling is by using a melon baller.
- You can hollow out mushrooms a week in advance and store them in a paper bag inside the refrigerator.
- Feel free to use any type of sausage you prefer, such as spicy Italian or breakfast sausage.
- To store leftovers, place the stuffed mushrooms in an airtight container and refrigerate for up to 3 to 4 days.
- To reheat, bake the stuffed mushrooms in an oven preheated to 350°F (175°C) for 10-15 minutes until warmed through; do not thaw before reheating.
- Freeze unbaked stuffed mushrooms for up to 3 months in an airtight container; baked stuffed mushrooms do not freeze well and lose texture.
