Sausage Stuffed Mushrooms

These Sausage Stuffed Mushrooms are filled with a delicious sausage, two kinds of cheese, panko and herb mixture and baked to golden bubbly perfection. Fancy enough for a dinner party, but will fly off your casual party table as well.

Course Appetizer, Side Dish

Cuisine American

Keyword sausage stuffed mushrooms, stuffed mushrooms

Prep Time 20

Cook Time 20

Servings

Calories 427kcal

Author Katie Cooksey

Ingredients

16 oz mushrooms baby bella preferred
1 cup onion diced
16 oz ground pork sausage or breakfast sausage roll
2 cloves garlic minced
8 oz cream cheese softened
1/4 tsp ground thyme
1 tsp rubbed sage
1/4 tsp pepper freshly ground
1/2 cup panko bread crumbs
1/4 cup parmesan cheese grated
parsley fresh, chopped - for garnish

Instructions

Preheat oven to 350° F and spray a baking dish or rimmed baking sheet with nonstick spray.
Clean mushrooms with a damp cloth.
Using a paring knife, trim just the very ends of the mushroom stems where they are tough and woody.
Pop out the remaining mushroom stem and finely dice. Set aside.
In a large skillet, brown diced onion and sausage. Chop meat into very fine crumbles towards the end of the cooking process. Brown very well for ultimate flavor!
Add in diced mushroom stems and garlic to sausage mixture and sauté for a few minutes until mushrooms stems are softened and garlic is fragrant.
Remove from heat. Add herbs and seasonings, cream cheese, parmesan cheese and panko breadcrumbs and stir to combine.
Fill each mushroom cap with a heaping amount of sausage filling firmly pressing with a spoon to compact and smooth filling into mushroom.
Place into a baking dish or rimmed baking sheet. Bake at 350° F for 20 minutes or until golden brown and bubbly.
Garnish with freshly chopped parsley and enjoy hot!

Video

Notes

Since sausage is typically very salty already, this recipe does not call for any additional salt.

This batch made 24 medium to small mushrooms, but this all depends on the size of your mushrooms.

Nutrition