Sausage Stuffed Mushrooms

These baked mushrooms stuffed with sausage, cheese, and spices are the perfect appetizer for parties. They are easy to make and look just as elegant and delicious as restaurant quality.

Ingredients You Will Need:

• Baby Bella Mushrooms
• Olive Oil
• Garlic
• Scallions
• Mild Italian Sausage
• Panko Bread Crumbs
• Cream Cheese
• Parmesan Cheese
• Parsley
• Sage
• Ground Fennel
• Onion Powder
• Chili Powder

How to Prep the Mushrooms:

The best way to wash the mushrooms is by wiping them with a damp paper towel. This method is recommended because if they are washed directly under water, the mushrooms can soak up the extra moisture. If that happens and they aren’t dried completely, it can result in a mushy stuffed mushrooms. If they happen to become too damp from prepping, don’t worry. Simply place them on a paper towel and allow them to dry for at least 15-20 minutes so they can bake nicely in the oven.

I love making these little delights every chance I get. They are ridiculously good, and honestly, tastes a little like pizza. That’s right. These sausage stuffed mushrooms tastes like pizza. I remember the first time I made them too. They were for my sister’s graduation party and my husband thought the same thing, that they taste like mini pizzas. They were such a hit. I barely managed to take one off the platter for myself before the rest disappeared.

Interested in other appetizer ideas? Here are some favorites:

• Balsamic Chicken Meatballs
• Pesto Tomato Pasty Pockets
• Healthy 7-Layer Bean Dip

If you make this recipe, make sure to comment and subscribe to The Dish Next Door’s newsletter for the latest recipes. I love hearing from all of you and enjoy looking through the photos posted on social media.

Sausage Stuffed Mushrooms

Makes 2 Dozen

Print Recipe Pin Recipe

Total Time 45 minutes mins

Course Appetizer

Ingredients

  

• 24 Baby Bella Mushrooms, stems and caps separated
• 2 Tbl. Olive Oil
• 4 garlic cloves, minced
• 2 scallions, chopped
• ½ pound ground mild 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.

Keyword mushrooms, sausage

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