Description
Savory stuffed mushrooms filled with a rich herbed sausage mixture, easy to make and perfect as an appetizer.
Ingredients
Scale
- 20 large white or cremini mushrooms, stems removed and chopped
- ½ lb (225 g) Italian sausage (or turkey sausage)
- 2 cloves garlic, minced
- ¼ cup (25 g) finely chopped onion
- ½ cup (60 g) cream cheese, softened
- ¼ cup (25 g) grated Parmesan cheese
- ¼ cup (15 g) breadcrumbs
- 1 tbsp olive oil
- 1 tbsp chopped parsley (plus more for garnish)
- Salt and black pepper, to taste
Instructions
- Preheat oven to 375°F (190°C). Brush mushrooms clean and remove stems. Finely chop stems.
- Heat olive oil in a skillet over medium heat; cook sausage 5–6 minutes until browned. Add chopped stems, onion, and garlic; sauté 3–4 minutes until soft. Remove from heat.
- Stir in cream cheese, Parmesan, breadcrumbs, parsley, salt, and pepper until creamy.
- Spoon mixture into mushroom caps, pressing gently to fill. Arrange on a parchment-lined baking sheet.
- Bake for 20–25 minutes until tops are golden and mushrooms tender. Garnish with extra parsley and serve warm.
Notes
For healthier options, use turkey sausage and light cream cheese. Can prep filling ahead and refrigerate.
- Prep Time: 15
- Cook Time: 25
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 mushrooms
- Calories: 190
- Sugar: 1g
- Sodium: 300mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 30mg
Keywords: stuffed mushrooms, appetizers, Italian sausage, party food