Stuffed Mushrooms with Sausage and Parmesan

Hey there! Today, we’re diving into an appetizer that’s basically a party on a plate—Stuffed Mushrooms with Sausage and Parmesan! This recipe hits all the right notes: savory sausage, melty cheese, and juicy mushroom caps that turn crisp in the oven. Whether you’re making these for a gathering or just for a cozy dinner at home, these little bites are bound to disappear fast.

If you’re looking for an easy yet impressive appetizer, these stuffed mushrooms are calling your name!

Why You’ll Love This Recipe

Simple Ingredients: Everything you need is probably already in your pantry or fridge.
Quick to Make: You can whip these up in under 30 minutes—perfect for last-minute guests
Full of Flavor: The sausage, cheese, and garlic combination is a match made in culinary heaven!
Versatile: Customize the filling to your liking with herbs, spices, or different cheeses.

Ingredients Breakdown

16 oz button mushrooms – Look for mushrooms that are about 2 inches wide for perfect bite-sized appetizers.
½ lb Italian sausage (mild or spicy) – Use your favorite kind, and feel free to adjust according to how much heat you like.
½ cup grated Parmesan – The real magic happens here. Freshly grated Parm adds a salty, nutty flavor.
2 tbsp cream cheese – This creates a rich base for the filling, tying everything together.
Garlic (2 cloves, minced) – Because everything is better with a little garlic, right?
1 tbsp fresh parsley, chopped – Adds a touch of color and freshness.
Olive oil – Just a quick brush to get those mushroom caps golden and crisp.
Salt and pepper – To taste.

Stuffed Mushrooms with Sausage and Parmesan

Step-by-Step Instructions

Preheat your oven: Start by preheating to 375°F (190°C). This gives you the perfect baking temp for crispy mushrooms.
Prep the mushrooms: Gently remove the stems from your mushrooms and set them aside. We’ll be making use of those stems in the filling!
Cook the sausage: Heat a small skillet over medium heat. Crumble the sausage and cook until browned. Once cooked, drain any excess fat.
Create the tasty filling: In a bowl, combine your cooked sausage, chopped mushroom stems (finely diced), Parmesan, cream cheese, minced garlic, and parsley. Give it a good stir until everything’s well mixed. Season with salt and pepper to taste.
Stuff those mushrooms: Using a spoon, generously fill each mushroom cap with the sausage mixture. Press the filling firmly into the mushroom so that it’s full but not overflowing.
Bake to perfection: Place the stuffed mushrooms on a greased baking sheet. Drizzle the tops lightly with olive oil. Bake for 18-20 minutes until the mushrooms are tender and the tops are golden brown.
Serve: Remove from the oven and let the mushrooms cool for a couple of minutes. Garnish with extra parsley if you like, and serve warm!

Chef’s Tips and Tricks

Mushroom Stems: Don’t toss those stems! They add nice texture and extra mushroomy flavor to the filling.
Cream Cheese Hack: If your cream cheese is straight from the fridge and too firm, microwave it for about 10 seconds to soften.
Make-Ahead Tip: You can assemble these ahead of time, refrigerate, and then bake when you’re ready to serve. Just add a couple extra minutes to the baking time.

Recipe Variations and Serving Suggestions

Vegetarian option: Substitute the sausage with finely chopped, sautéed veggies like onions, spinach, and bell peppers. Add a little crushed red pepper for heat!
Cheese Swap: Want more melty goodness? You can replace Parmesan with mozzarella or gouda for a creamier result.
What to Serve With: These mushrooms pair well with a simple salad or as part of a larger appetizer spread. Try them with a glass of red wine for a truly indulgent snack.

FAQs

Can I freeze stuffed mushrooms? Yes! You can freeze the uncooked stuffed mushrooms. Just place them on a baking sheet until firm, then transfer to a freezer-safe container. When you’re ready to bake, no need to thaw—just bake straight from the freezer, adding an extra 5-7 minutes to the cooking time.

How do I store leftovers? Store any leftover mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 10 minutes.

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