Italian Sausage Stuffed Mushrooms

Mushrooms are stuffed with a cream cheese and Italian sausage mixture. Each mushroom is topped with seasoned bread crumbs and fresh parsley. These stuffed mushrooms are absolutely delicious and the perfect party or finger food!

Course Appetizer, Snack

Cuisine Italian

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 79kcal

Author Whitney Wright

Equipment

baking sheet

Ingredients

24 oz white whole mushrooms
1 teaspoon salt
1 tablespoon olive oil
1/2 small yellow onion small diced (about 3/4 -1 cup)
1 lb Italian Sausage casings removed
1 garlic clove minced
8 oz cream cheese softened
3 tablespoons chopped fresh parsley
1/4 teaspoon pepper
1-2 tablespoons Italian seasoned bread crumbs optional

Instructions

Preheat oven to 350°F.
Clean the mushrooms by wiping the tops of each mushroom with a damp paper towl. Remove stems from mushrooms by gently twisting and pulling, or by cutting them out with a knife. Place mushrooms on a parchment lined baking sheet, gill sides up. Lightly sprinkle the mushrooms with salt. Set aside.
In a skillet set over medium to medium-low heat, add olive oil and the diced onion. Cook until translucent and slightly golden, about 7-8 minutes. Transfer to a large bowl, set aside.
Add Italian sausage to the now empty skillet. Cook and break apart until browned. Once cooked through, drain the grease. Add garlic clove to the sausage and cook 1 minute more. Use a paper towl and (carefully!!) dab any excess grease from the sausage. Transfer the sausage to the bowl with the onion.
Add cream cheese, chopped parsley, and pepper to the sausage and onion bowl. Mix to combine.
Spoon (or pipe) mixture into the mushrooms.
Sprinkle the breadcrumbs over the tops of the filled mushrooms.
Cook mushrooms at 350°F for 15-18 minutes or until warmed and golden.
Remove from the oven and sprinkle with additional fresh parsley, if desired. Serve warm.

Notes

This recipe doesn't use the mushrooms stems in the filling, however you can do so if you'd like. Simply chop the mushroom stems and cook them with the diced onions. Mushrooms don't take as long to cook as onions do. So after 4 minutes of cooking the onions, add the chopped mushroom stems to the skillet and let them continue to cook alongside the onions. The mushrooms should soften. Note: doing this will result in a lot more filling... you may have some left over that won't fit into the mushroom caps.

If you don't have bread crumbs, don't sweat it! This is optional and not necessary for this recipe. However, if you have breadcrumbs and you'd like to make them "Italian seasoned" then add a few shakes of Italian seasoning to the breadcrumbs and you'll be in business.

To achieve a nice crisp top, broil for 1-2 minutes prior to removing the mushrooms from the oven.

If you want to make these spicy use hot Italian sausage or add diced jalapeño or red pepper flakes.

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