Description
Juicy Italian Sausage Stuffed Mushrooms with Cream Cheese
Ingredients
Scale
- 1 pound cremini mushrooms, stems removed and finely chopped
- 1 pound sweet or hot Italian sausage, casings removed
- 4 ounces cream cheese, softened
- 1/2 cup grated Parmesan cheese, plus extra for topping
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon black pepper
- 1/4 cup plain breadcrumbs (optional, for binding)
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a baking sheet.
- Wipe the mushroom caps clean with a damp cloth. Gently remove the stems and finely chop the stems; set the caps aside.
- Heat the olive oil in a skillet over medium heat. Add the chopped mushroom stems and minced garlic. Cook until softened, about 5 minutes. Remove from heat and let cool slightly.
- In a medium bowl, combine the Italian sausage, softened cream cheese, 1/2 cup Parmesan cheese, cooked stem mixture, parsley, and black pepper. Mix well until everything is evenly incorporated. If you prefer a firmer filling, mix in the breadcrumbs now.
- Spoon the sausage mixture evenly into the mushroom caps, mounding it slightly on top.
- Place the stuffed mushrooms on the prepared baking sheet. Sprinkle the tops with a little extra Parmesan cheese.
- Bake for 20 to 25 minutes for medium-sized caps, or until the sausage is cooked through and the tops are golden brown. For larger caps, bake for 25 to 30 minutes.
- Remove from the oven and let them cool for a few minutes before serving these great party finger foods.
Notes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 mushrooms
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Sausage Stuffed Mushrooms