Description
Savory mushroom caps filled with a flavorful sausage and herb mixture—an irresistible appetizer for any gathering.
Ingredients
- 24 large white or cremini mushrooms, stems removed and chopped
- 8 oz Italian sausage (sweet or spicy), casings removed
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 2 tablespoons cream cheese, softened
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 375°F (190°C).
- Clean mushrooms and remove stems, setting caps aside. Finely chop stems.
- Heat olive oil in a skillet over medium heat and sauté chopped mushroom stems, onion, and garlic until softened, about 3–4 minutes.
- Add Italian sausage to the pan, breaking it up and cooking until browned, about 5–6 minutes.
- Stir in breadcrumbs, Parmesan, parsley, and cream cheese. Season with salt and pepper. Mix until well combined.
- Spoon the filling into each mushroom cap, pressing lightly to pack.
- Arrange stuffed mushrooms on a baking sheet lined with parchment paper.
- Bake for 18–20 minutes, until the mushrooms are tender and the filling is golden.
- Let cool for a few minutes before serving warm.
Notes
- You can substitute turkey sausage for a lighter option.
- Add a pinch of red pepper flakes for extra heat.
- Make ahead: prepare filling and stuff mushrooms; refrigerate until baking.
- For a crispier topping, sprinkle extra breadcrumbs and Parmesan before baking.