Sausage Stuffed Mushrooms Recipe

Original Post: https://www.evolvingtable.com/sausage-stuffed-mushrooms/

A round, white plate is full of stuffed mushrooms.

5 from 1 vote

Sausage Stuffed Mushrooms Recipe

You'll want to double the batch because these Sausage Stuffed Mushrooms will disappear fast! Filled with a hearty and creamy mixture, and topped with a crunchy breadcrumb topping, the end result is irresistible.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer

Cuisine: American

Servings: mushrooms

Author: London Brazil

Ingredients

2 tablespoons butter or oil, divided
8 ounces sausage mild Italian
¼ cup onion finely chopped
2 cloves garlic finely minced
¼ cup mayonnaise
4 ounces cream cheese softened
¼ cup + 2 Tbsp. Parmesan cheese grated, divided
2 tablespoons parsley finely chopped
¼ teaspoon paprika
¼ teaspoon red pepper flakes optional
½ teaspoon salt to taste
¼ teaspoon black pepper to taste
16 ounces mushrooms small-medium, about 15-20*
2 tablespoons Panko breadcrumbs gluten free, if needed

Instructions

Preheat the oven to 375 °F
Sauté Vegetables: Add butter or oil to a medium-sized skillet over medium heat. Once heated, add the onion and saute for 2-3 minutes. Mix in the minced garlic and continue cooking for an additional minute, or until fragrant.
2 tablespoons butter, ¼ cup onion, 2 cloves garlic
Cook Sausage: Push the vegetables to the side of the skillet and add the sausage. Cook for 7-8 minutes, or until no longer pink. Crumble the cooked meat using a potato masher to break it apart into small pieces.
8 ounces sausage
Make Filling: Remove the skillet from the heat and mix in the cream cheese, mayonnaise, ¼ cup Parmesan cheese, paprika, red pepper flakes, salt, and pepper. Set aside until ready to use.
¼ cup mayonnaise, 4 ounces cream cheese, ¼ cup + 2 Tbsp. Parmesan cheese, ¼ teaspoon paprika, ¼ teaspoon red pepper flakes, ½ teaspoon salt, ¼ teaspoon black pepper
Prepare Mushrooms: Clean mushrooms with a damp paper towel to remove any dirt and debris. Remove the stems from the mushrooms by pulling them to one side and then snapping them off. You can also use a knife to cut them off if the stems do not snap easily. Place mushrooms on a large baking sheet that has been lined with parchment paper.
16 ounces mushrooms
Fill Mushrooms: Fill each mushroom cap with 1 to 1 ½ tablespoons of the sausage filling mixture. Pay careful attention not to fill them up with more filling than they are tall to prevent overflow while baking.
Top with Breadcrumbs: Whisk together the remaining tablespoon of butter and 2 tablespoons Parmesan cheese with the Panko breadcrumbs. Sprinkle about a teaspoon over each filled mushroom.
2 tablespoons Panko breadcrumbs
Cook in Oven: Bake mushrooms in the preheated oven for 18-20 minutes, or until the tops become crispy and golden brown.
Serve stuffed mushrooms immediately with additional chopped parsley and enjoy!
2 tablespoons parsley

Video

Notes

Sausage. Be sure to finely crumble the sausage when cooking.
Filling: Don't add too much to the mushrooms or they'll overflow.
Prep-Ahead: This recipe is perfect to make ahead. Either mix up the filling and store it separate from the mushrooms, or go ahead and stuff them up to 24 hours early, but wait to bake until you're ready to enjoy.
Storage: Place leftovers in an airtight container and keep in the fridge for up to 2 to 3 days.
Freezing: Freeze unbaked stuffed mushrooms in a single layer on a baking sheet for a few hours. Transfer them to a freezer-safe container and keep for up to 3 to 6 months.

Nutrition