Sausage Stuffed Mushrooms
These savory stuffed mushrooms feature plump mushroom caps filled with a flavorful mixture of Italian sausage, breadcrumbs, garlic, and herbs. Perfect as an appetizer or party snack, they’re easy to make, crowd-pleasing, and packed with rich, comforting flavors.
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Equipment
- Baking sheet
- Parchment paper
- Skillet or frying pan
- Mixing bowl
- Spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 20 large white or cremini mushrooms stems removed and reserved
- 1/2 lb 225 g Italian sausage, casing removed
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic minced
- 2 tbsp fresh parsley chopped
- 1/4 tsp black pepper
- 1/4 tsp salt
- 2 tbsp olive oil
- 1/4 cup shredded mozzarella cheese optional, for topping
Instructions
- Preheat Oven:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare Mushroom Caps:
- Clean mushroom caps with a damp cloth and remove stems. Chop the stems finely and set aside.
- Cook Sausage Filling:
- In a skillet, heat 1 tbsp olive oil over medium heat. Add sausage and cook until browned, breaking it up with a spoon. Add chopped mushroom stems, garlic, salt, pepper, and cook 3–4 minutes until softened. Remove from heat and stir in breadcrumbs, Parmesan, and parsley.
- Stuff the Mushrooms:
- Spoon sausage mixture into each mushroom cap, pressing slightly to fill. Arrange on prepared baking sheet.
- Add Topping (Optional):
- Drizzle 1 tbsp olive oil over stuffed mushrooms and sprinkle with mozzarella cheese if desired.
- Bake:
- Bake for 20–25 minutes, until mushrooms are tender and the tops are golden brown.
- Serve:
- Allow to cool slightly and serve warm as an appetizer or party snack.
Servings: 20 stuffed mushrooms