Description
Savory stuffed mushrooms with Italian sausage, cream cheese, and Parmesan. Great as an appetizer, side, or light meal!
Ingredients
Scale
- 1.5 lbs large white or cremini mushrooms (about 18–24 mushrooms), stems removed and reserved
- 1 lb Italian sausage, casings removed (sweet or hot)
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 8 oz cream cheese, softened
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1/4 cup chopped fresh parsley
- 1/4 cup breadcrumbs (Italian seasoned preferred)
- 1 large egg, lightly beaten
- 1/4 cup dry white wine (optional)
- 2 tablespoons olive oil, plus more for drizzling
- Salt and freshly ground black pepper to taste
- Optional: Red pepper flakes for a touch of heat
Instructions
- In a large skillet over medium heat, crumble the Italian sausage. Cook, stirring occasionally, until the sausage is browned and cooked through. Drain off any excess grease.
- Add the chopped onion to the skillet with the cooked sausage. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes.
- Add the minced garlic and the finely chopped mushroom stems to the skillet. Cook for another 1-2 minutes, until the garlic is fragrant.
- If using white wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. Let the wine reduce slightly, about 1-2 minutes.
- In a large bowl, combine the cooked sausage mixture, softened cream cheese, Parmesan cheese, parsley, breadcrumbs, and beaten egg. Season with salt, pepper, and red pepper flakes (if using). Mix well until all ingredients are evenly combined.
- Taste the filling and adjust the seasoning as needed.
- Gently wipe the mushroom caps clean with a damp paper towel.
- Lightly drizzle the inside of each mushroom cap with olive oil.
- Using a spoon or your fingers, generously fill each mushroom cap with the sausage filling. Pack the filling firmly into the caps.
- Arrange the stuffed mushrooms on a baking sheet lined with parchment paper or foil.
- Sprinkle the tops of the stuffed mushrooms with additional grated Parmesan cheese.
- Preheat your oven to 375°F (190°C).
- Bake the stuffed mushrooms for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown and heated through.
- To check for doneness, insert a fork into the mushroom cap. It should be tender and easily pierced. The filling should be heated through and slightly browned.
- If you want the tops of the mushrooms to be even more browned, you can broil them for the last 1-2 minutes of baking. Watch them closely to prevent burning!
- Let the stuffed mushrooms rest for a few minutes before serving.
Notes
- Mushroom Variety: Portobello mushrooms can be used, adjust baking time accordingly.
- Sausage Variety: Experiment with different types of sausage.
- Cheese Variety: Substitute Parmesan with mozzarella, provolone, or Gruyere.
- Vegetarian Option: Replace sausage with cooked quinoa, lentils, or chopped vegetables.
- Add Spinach: Add chopped spinach to the filling.
- Make Ahead: Prepare ahead and refrigerate for up to 24 hours, add a few minutes to baking time.
- Freezing: Freeze before baking, then bake from frozen, adding 10-15 minutes to baking time.
- Spice it Up: Add red pepper flakes or hot sauce.
- Breadcrumb Options: Panko or gluten-free breadcrumbs can be used.
- Herb Variations: Try thyme, oregano, or rosemary.
- Nut Addition: Add chopped walnuts or pine nuts.
- Prep Time: 25 minutes
- Cook Time: 25 minutes