Print

Sausage Stuffed Mushrooms Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 12 reviews

Sausage Stuffed Mushrooms are a delicious appetizer featuring large white mushrooms filled with a savory blend of Italian sausage, cream cheese, garlic, herbs, parmesan, and crunchy breadcrumbs, baked to golden perfection. Perfect for parties or gatherings, this easy-to-make recipe serves 20 and combines bold flavors with a satisfying texture in every bite.

Ingredients

Mushrooms

  • 2 lbs large white mushrooms (about 20 count)

Stuffing

  • 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

  1. Prepare Mushrooms: Wipe mushrooms clean with damp paper towels. Carefully remove stems and scoop out the brown gills from inside the mushrooms without breaking their shells. Arrange the mushroom caps cavity side up on a rimmed baking sheet lined with parchment paper or a silpat.
  2. Cook Sausage: In a large skillet over medium-high heat, cook the ground mild Italian sausage until browned, breaking it apart into crumbles with a spatula. Do not add oil, as the sausage will release enough fat. Use tongs to press a paper towel on the bottom of the pan to soak up and discard excess oil.
  3. Add Garlic and Chives: Reduce heat to medium-low and stir in the minced garlic and chopped chives. Cook, stirring, for about 1 minute until fragrant. Then stir in the diced cream cheese until it begins to melt; it doesn’t have to be completely smooth.
  4. Mix Stuffing: Remove the skillet from heat. Stir in the panko bread crumbs, parmesan cheese, and fresh parsley until well combined.
  5. Stuff Mushrooms and Bake: Spoon the sausage mixture evenly into each mushroom cap. Bake uncovered in the center of a 400°F (204°C) oven for 15 minutes, or until the mushrooms are tender and the topping is golden brown. Transfer to a serving platter and garnish with additional fresh parsley before serving.

Notes

  • For a gluten-free version, omit panko bread crumbs or substitute with gluten-free breadcrumbs.
  • Use mild or spicy Italian sausage depending on your flavor preference.
  • Do not overfill mushroom caps to ensure they cook evenly.
  • The recipe yields approximately 20 stuffed mushrooms, perfect for parties or appetizers.
  • To save time, you can prepare the stuffing ahead and refrigerate before baking.

Find it online: https://lauracooks.com/sausage-stuffed-mushrooms-recipe/