Stuffed Mushrooms with Italian Sausage
These delicious stuffed mushrooms are filled with a savory mixture of Italian sausage, breadcrumbs, and Parmesan cheese, then baked to golden perfection. Perfect as an appetizer or a side dish, they’re easy to prepare and sure to impress guests!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 16 stuffed mushrooms (4 servings) 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-American
Ingredients
Scale
- 16 large white or cremini mushrooms, stems removed and finely chopped
- 1 tablespoon olive oil
- 1/2 pound Italian sausage, casing removed
- 1/4 cup onion, finely diced
- 2 garlic cloves, minced
- 1/4 cup breadcrumbs (plain or Italian style)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- 2 tablespoons cream cheese, softened
- Salt and pepper to taste
- Non-stick cooking spray
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C). Lightly spray a baking sheet or dish with non-stick cooking spray.
- Prepare mushrooms:Â Clean mushrooms with a damp paper towel, remove stems, and finely chop the stems. Set mushroom caps aside.
- Cook sausage:Â Heat olive oil in a skillet over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned. Remove and set aside.
- Sauté vegetables: In the same skillet, add onion, garlic, and chopped mushroom stems. Sauté for 3–4 minutes until softened.
- Combine filling: In a mixing bowl, combine cooked sausage, sautéed vegetables, breadcrumbs, Parmesan, parsley, cream cheese, and a pinch of salt and pepper. Mix until well combined.
- Stuff mushrooms:Â Fill each mushroom cap generously with the sausage mixture, pressing gently to secure the filling.
- Bake: Arrange stuffed mushrooms on the prepared baking sheet. Bake for 20–25 minutes, or until the mushrooms are tender and the tops are golden brown.
- Garnish and serve:Â Sprinkle with extra parsley and serve warm.
Notes
- For a spicier kick, use hot Italian sausage.
- Swap out cream cheese for ricotta if preferred.
- Make ahead: Prepare the filling in advance and assemble right before baking.