Print

Sausage Stuffed Cremini Mushrooms

Four baked sausage stuffed mushrooms topped with melted, browned cheese, served on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Juicy cremini mushrooms filled with Italian sausage, cream cheese, and Parmesan cheese, baked until golden brown.

Ingredients

Scale
  • 1 lb cremini mushrooms, stems removed and finely chopped
  • 1 lb Italian sausage, casings removed
  • 4 oz cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs (optional, for binding)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1/4 teaspoon black pepper
  • Salt to taste

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a baking sheet.
  2. In a skillet over medium heat, cook the Italian sausage, breaking it up with a spoon, until fully browned. Drain off excess grease.
  3. In a medium bowl, combine the cooked sausage, chopped mushroom stems, softened cream cheese, Parmesan cheese, garlic, parsley, pepper, and salt. Mix well. If you are using breadcrumbs, mix them in now.
  4. Spoon the filling evenly into the mushroom caps.
  5. Place the filled mushrooms on the prepared baking sheet.
  6. Bake for 20 to 25 minutes, or until the filling is hot and the tops are lightly browned. For smaller mushrooms, check at 18 minutes.
  7. Remove from the oven and let cool slightly before serving.

Notes

  • For make-ahead preparation, fill the mushrooms up to 24 hours in advance. Cover and refrigerate. Add 5 minutes to the baking time if baking directly from the refrigerator.
  • If you skip the breadcrumbs, this recipe is lower in carbohydrates.
  • To reheat leftovers, place them in a 350 degree F oven for 8 to 10 minutes.
  • For air fryer cooking, cook at 350 degrees F for 10 to 12 minutes, checking for doneness.

Nutrition

Find it online: https://whiskdaily.com/sausage-stuffed-mushrooms-recipe/