Sausage Stuffed Mushrooms Recipe
These Sausage Stuffed Mushrooms are the perfect party appetizer. Make the rich cream cheese filling up to 3 days in advance to make party planning easier. When served fresh from the oven, these delicious stuffed mushrooms will disappear!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 18 mushrooms
- Category: appetizer
- Method: stove top/bake
- Cuisine: American
Ingredients
- 20 medium to large cremini mushrooms or white button mushrooms (stems removed and set aside)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 lb ground Italian sausage
- 1 small sweet onion finely chopped
- 3 cloves garlic minced
- ½ teaspoon marjoram
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- 6 ounces cream cheese softened
- 3/4 cup finely grated Parmesan cheese
- ¼ cup Italian breadcrumbs
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 350 degrees. Wash the mushrooms lightly and promptly dry them thoroughly with paper towels
- Heat the olive oil and melt the butter in a large skillet over medium heat. Add the sausage and brown it. When the sausage is about halfway browned, add the chopped onion and cook for several minutes.
- Reduce the heat to low and add the garlic, marjoram, sea salt, and fresh ground black pepper. Cook for 1 minute, stirring constantly. Remove from the heat and let the mixture cool.
- Add the sausage mixture to a large bowl with the cream cheese, Parmesan cheese, breadcrumbs, and 1 1/2 tablespoons parsley. Stir to combine and spoon or scoop the sausage mixture into the mushroom caps.
- Sprinkle with remaining parsley and bake uncovered for 20 minutes.
Notes
- Mushrooms are like sponges, so lightly rinse them to remove the dirt and promptly dry them with paper towels. If preferred, you can wipe them clean with a damp paper towel. Never soak them in water.
- Don’t skip the precooking of the mushrooms with the cap side down. It removes some of the excess moisture, so you and your guests don’t make a mess while trying to eat them.
- You can use Italian pork sausage or unseasoned pork sausage. I have used both, and they are both equally delicious.
- For optimal flavor, use fresh grated Parmesan Cheese.
- If planning for a party, the stuffing for these mushrooms can be made up to three days in advance.
- Always cut your cream cheese into small cubes before adding it to the pan over low heat, as it aids in the melting process.
- Cooking time is slightly reduced from most other mushroom recipes as you have already somewhat precooked the mushrooms. However, there is no need to worry as the mushroom stuffing was completely safe to eat when you spooned it into the mushroom caps.
- For parties, I cook them staggered. I store several baking sheets uncooked in the refrigerator and pull them out as needed and bake the sheets off one at a time. That way, you can offer your guest fresh hot Sausage Stuffed Mushrooms right out of the oven.
Keywords: sausage stuffed mushrooms recipe, sausage and cream cheese stuffed mushrooms, sausage cream cheese stuffed mushrooms
Find it online: https://www.smalltownwoman.com/sausage-stuffed-mushrooms/