Description

These Stuffed Mushrooms with Italian Sausage are bursting with flavor! Juicy mushroom caps are filled with a rich and cheesy sausage stuffing, then baked until golden and delicious. They make a fantastic appetizer for gatherings or a satisfying snack anytime!

Ingredients

Scale

16 large white or cremini mushrooms, stems removed
1/2 lb Italian sausage (mild or spicy), casings removed
2 tbsp butter
1/2 small onion, finely diced
2 cloves garlic, minced
1/4 cup breadcrumbs (panko or regular)
1/4 cup grated Parmesan cheese
2 tbsp cream cheese (optional, for extra creaminess)
1 tbsp fresh parsley, chopped (plus more for garnish)
1/2 tsp Italian seasoning
1/4 tsp black pepper
1/4 tsp red pepper flakes (optional, for heat)
2 tbsp olive oil (for drizzling)

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Instructions

Preheat oven to 375°F (190°C). Lightly grease a baking dish or line with parchment paper.
Prepare the mushrooms: Remove stems from the mushrooms and set aside. Place mushroom caps stem-side up in the baking dish.
Cook the sausage: In a skillet over medium heat, cook Italian sausage, breaking it apart, until browned. Remove and set aside.
Sauté the filling: In the same skillet, melt butter and sauté onions and chopped mushroom stems until soft (about 3 minutes). Add garlic and cook for 30 seconds more.
Combine stuffing mixture: In a bowl, mix the cooked sausage, sautéed onions and garlic, breadcrumbs, Parmesan, cream cheese, parsley, Italian seasoning, black pepper, and red pepper flakes. Stir until well combined.
Fill the mushrooms: Spoon the stuffing into each mushroom cap, pressing gently to pack it in. Drizzle olive oil over the tops.
Bake: Bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
Garnish & serve: Sprinkle with fresh parsley and serve warm.

Notes

Use spicy Italian sausage for a bolder flavor.

Swap Parmesan for mozzarella for a gooier texture.

Make it keto-friendly by skipping the breadcrumbs.