Sausage Stuffed Mushrooms
Sausage stuffed mushrooms filled with Italian sausage, cream cheese, Parmesan, and panko, baked until the tops are browned and the sausage is cooked through. An easy, make-ahead appetizer for parties and holidays. Serves 8.
Ingredients
- 24 large button cremini or baby bella mushrooms
- 8 ounces mild or hot Italian sausage casings removed
- 1 small shallot finely minced
- 2 cloves garlic finely minced
- 1 tablespoon butter
- 1/2 teaspoon dried thyme
- 2 tablespoons cream cheese softened
- 1/4 cup plain panko
- 1/3 cup finely grated Parmesan
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment or lightly grease it.
- Prepare the mushrooms by trimming the dirty, woody ends from the stems and discarding them. Wipe the mushrooms clean, remove the stems, and arrange the caps hollow-side up on the baking sheet.24 large button cremini or baby bella mushrooms
- Pulse the trimmed stems in a food processor until coarsely chopped, taking care not to turn them into a paste.
- Sauté the chopped mushroom stems, shallot, garlic, butter, and thyme in a skillet over medium heat for 5–7 minutes, stirring frequently, until the mushrooms have released their moisture and the mixture is fairly dry.1 small shallot, 2 cloves garlic, 1 tablespoon butter, 1/2 teaspoon dried thyme
- Add the cream cheese and stir until melted and incorporated.2 tablespoons cream cheese
- Cool the mushroom mixture for 5–10 minutes, until it is no longer hot.
- Combine the cooled mushroom mixture with the raw sausage, panko, Parmesan, and black pepper, mixing just until evenly incorporated.8 ounces mild or hot Italian sausage, 1/4 cup plain panko, 1/3 cup finely grated Parmesan, 1/4 teaspoon black pepper
- Generously stuff the mushroom caps with the sausage mixture, mounding it slightly over the tops.
- Bake for 18–22 minutes, until the mushrooms are tender, the filling is browned, and the sausage reaches 160°F in the center.
- Rest the mushrooms for 5 minutes before serving.
Video
Notes
- Cook the mushroom mixture until fairly dry. Excess moisture can make the mushrooms watery.
- Keep the mushrooms in a single layer. This allows the hot air to circulate and brown the filling.
- Check early. Smaller mushrooms may be ready closer to 9–10 minutes.
- Don't flip the mushrooms. Keeping the filling upright lets it brown properly.
- Don't overprocess the stems. Coarse pieces give the stuffing a better texture.
Nutrition
Serving: 3mushroom capsCalories: 151kcalCarbohydrates: 3gProtein: 6gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 32mgSodium: 311mgPotassium: 113mgFiber: 0.3gSugar: 1gVitamin A: 128IUVitamin C: 1mgCalcium: 66mgIron: 1mg
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