Sausage Stuffed Mushrooms
Jump to recipeThese baked baby bella mushrooms stuffed with sausage, cheese, and spices are the perfect appetizer for parties! They are easy to make and look just as elegant as the restaurant option.
I love stuffed mushrooms! They are super delicious and pretty much anything can be added into them. Meats. Veggies. Cheeses. Orzo. The choices are endless!
The best way to wash the mushrooms is wiping them with a damp paper towel. The main reason is because if washed directly under water, the mushrooms soak up extra moisture. If that happens and they aren’t dried completely, it can result in a mushy stuffed mushrooms.
I love making these little delights. The first time I made them were for my Sister’s graduation party a while back and they were a huge hit! I was able to try one before the plate emptied and they almost taste like mini pizzas without the sauce!
I really hope you enjoy this! So, try this out and don’t forget to tag me on Instagram or Facebook. I would love to see your creation!
Ingredients
- 20 Baby bella Mushrooms, stems and caps separated
- 2 Tbl. Olive Oil
- 4 garlic cloves, minced
- 2 scallions, chopped
- ½ pound ground mild sweet Italian sausage
- ½ cup panko bread crumbs
- 4 ounces cream cheese, softened
- ¼ cup parmesan cheese
- 1 Tbl. Fresh or dried parsley
- ½ tsp. Fresh or dried sage
- ½ tsp ground fennel
- ¼ tsp. onion powder
- 1 pinch chili powder
- Salt + Pepper to taste
Instructions
- Preheat oven to 350* and cover a baking sheet with foil.
- Clean the mushrooms with a damp paper towel and dry completely. Carefully break off the stems and set the mushroom caps aside.
- For the stems, discard the tough ends and chop them finely.
- Heat the olive oil in a medium pan over medium heat. Once hot, add in the chopped stems along with the garlic and half of the green onions. Stir frequently until mushrooms are softened, about 5 minutes.
- Add the sausage into the pan and break apart into tiny crumbles with a spoon. Cook for about 5 minutes or until no longer pink. Lightly season with salt and pepper if needed. Carefully drain any grease and set aside.
- Place the bread crumbs in a small bowl and set aside.
- In a another medium bowl, combine remainder of the green onions, cream cheese, parmesan cheese, sage, fennel, onion powder, Parsley, and cayenne pepper. Add in the cooled meat mixture and stir together until well combined. By the tablespoon, fill each mushroom cap with a generous amount of filling.
- Dip the top of the mushroom cap into the bowl of the bread crumbs, completely covering the top and place the stuffed mushrooms on the baking sheet.
- Bake for 20-25 minutes until browned and liquid forms under the caps.
About Nicole
Hey There! My name is Nicole Johnston and I have been making food for as long as I can remember. From a little girl cooking with her grandmother to making new dishes and using her husband as a taste tester.
