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Sausage Stuffed Mushrooms

Close-up of golden brown sausage stuffed mushrooms, garnished with parsley, ready to serve.
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Juicy cremini mushrooms filled with Italian sausage, cream cheese, and parmesan, perfect for parties.

Ingredients

Scale
  • 24 cremini mushrooms, stems removed
  • 1 pound Italian sausage
  • 4 ounces cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper to taste
  • Optional: 1/4 cup breadcrumbs or crushed pork rinds for topping

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Clean the mushrooms and remove the stems. Finely chop the stems and set aside.
  3. In a skillet over medium heat, cook the Italian sausage until browned. Drain off excess grease.
  4. Add the chopped mushroom stems, onion, and garlic to the skillet. Cook until softened, about 5 minutes.
  5. Remove from heat and stir in the cream cheese, Parmesan cheese, and parsley. Season with salt and pepper.
  6. Stuff the mushroom caps generously with the sausage mixture.
  7. Place the stuffed mushrooms on a baking sheet. If using, sprinkle with breadcrumbs or crushed pork rinds.
  8. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is heated through and lightly browned.

Notes

  • For make-ahead, stuff the mushrooms and refrigerate on a baking sheet, covered, for up to 24 hours. Bake as directed, adding a few extra minutes if needed.
  • Baking time may vary slightly depending on mushroom size.
  • Serve immediately for the best texture.
  • These can also be made in an air fryer at 350°F (175°C) for 10-12 minutes.

Nutrition

Find it online: https://kingscook.com/sausage-stuffed-mushrooms/