My Sausage Stuffed Mushrooms are filled with sweet Italian sausage, onions and two types of cheese. They are then baked until golden and tender. These mushrooms are an easy party appetizer that can be prepared ahead of time!
Prep Time20 minutesmins
Cook Time25 minutesmins
Total Time45 minutesmins
Course: Appetizer
Cuisine: American
Servings: 14mushrooms
Calories:
Equipment
1 Oven Safe Baking Dish
Ingredients
FOR THE MUSHROOMS:
14-16Cremini Mushroomsstems removed (and RESERVED) and wiped clean
1tbspButtermelted
1/4cOnionminced
1/4tspGarlicminced
2linksSweet Italian Sausagecasings removed
2tbspParmesangrated
1/4cMozzarellashredded
Reserved Mushroom Stemsfinely diced
1tbspParsleycopped
Salt & Pepperto taste
FOR THE TOPPING:
1 1/2tspButtermelted
3tbspPanko Breadcrumbs
1tbspParsleychopped
Instructions
Preheat oven to 375 degrees and spray an oven safe baking dish with non-stick cooking spray.
Remove the stems from the mushrooms and wipe clean with a damp paper towel. RESERVE THE STEMS! Place in your prepared baking dish and set aside.
Melt 1 tbsp of butter in a medium saute pan and add onion. Cook until the onions are translucent. Add garlic and cook for 1 minute or until fragrant.
Remove the casings from the sausage and add to the pan, cooking until done. Use the spatula to break the sausage into small pieces, adding the finely diced mushroom stems.
Place the above mixture into a bowl and allow to cook slightly.
Add the parmesan, mozzarella and 2 tbsp of parsley. Stir to combine.
Using a small scoop or spoon, divide the mixture evenly between the mushrooms. There is enough filling for 12-14 mushrooms, depending on size.
Now melt the remaining butter and stir in parsley and panko breadcrumbs just until moistened. Top each mushroom with the mixture until you've used it all.
Bake for 20-25 minutes or until golden and the mushrooms tender. I used a sharp knife to test them.