Sausage Stuffed Mushrooms Recipe
These Sausage Stuffed Mushrooms are made with bite-size mushroom caps filled with yummy Italian sausage, garlic, cheese, and a crispy, golden breadcrumb topping. They're flavorful and easy to make—the perfect party snack or appetizer.
Servings: 22 mushrooms (approx)
Ingredients
- 1 pound baby portabella mushrooms
- 8 ounces Italian sausage pork or chicken, mild or spicy
- 4 tablespoon butter divided
- ½ yellow onion finely diced
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- 1 cup mozzarella cheese freshly shredded
- ¼ cup breadcrumbs
Instructions
- Preheat the oven to 375°F (190°C) and place the rack in the center of the oven. Spray a large baking sheet with non-stick spray and set aside.
- Clean the mushrooms: Before removing the stems, clean the mushrooms by gently wiping the mushroom caps with a damp paper towel to remove the dirt.
- Remove the stems: Once all the mushrooms have been cleaned, carefully remove the stems and gently scrape out as much of the gills as possible. Finely dice the stems into small pieces and set aside. Discard the gills.
- Brown the sausage: Cook the Italian sausage in a large skillet over medium-high heat until fully cooked. Drain any excess grease from the pan, transfer the sausage to a clean plate, and set aside.
- Sauté the vegetables: Melt the butter in the same skillet set over medium heat. Add the onion and cook until softened. Add the diced mushroom stems, garlic, Italian seasoning, salt, and pepper and cook until reduced and lightly caramelized, about 5 minutes (Tip: Allow any excess moisture to steam off).
- Add the sausage and cheese: Return the cooked sausage to the skillet. Mix well to combine with the veggies, then remove the pan from the heat and stir in the shredded cheese until melted.
- Prepare the breadcrumb topping: Melt the remaining two tablespoons of butter in a small bowl, then stir in the breadcrumbs until combined. Set aside.
- Stuff the mushroom caps: Use a 1/2 tablespoon or 1 tablespoon scoop to fill the mushroom caps with the sausage mixture until slightly heaping. Transfer the stuffed mushrooms to the prepared baking sheet and sprinkle with the breadcrumbs.
- Bake: Transfer to the oven and bake for 10 minutes, then rotate the pan 180 degrees and bake for an additional 10 minutes or until lightly golden.
- Serve: Remove the mushrooms from the oven and allow them to rest for a few minutes before serving. Garnish with freshly minced parsley, if desired.
Notes
- This recipe makes between 20-25 sausage stuffed mushrooms.
- Allow the stuffed mushrooms to cool completely before transferring them to an airtight container arranged in a single layer. Store in the refrigerator for up to 2-3 days.
- Stuffed mushrooms become soggy if they're submerged in water, overcooked, the filling is too moist, or they're cooked too closely together.
Nutrition
Calories: 81kcal | Carbohydrates: 2g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 188mg | Potassium: 115mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 0.3mg
