Description
These Stuffed Mushroom Caps with Sausage are the ultimate crowd-pleasing appetizer. Juicy mushroom caps are filled with a savory blend of sausage, breadcrumbs, cheese, and herbs, then baked to golden perfection. Quick to prepare and bursting with flavor, they’re ideal for parties, holiday gatherings, or as a satisfying snack!
Ingredients
Scale
- 16 large white or cremini mushrooms
- 1/2 pound Italian sausage (mild or spicy)
- 1/3 cup breadcrumbs (Panko or seasoned)
- 4 ounces cream cheese, softened
- 1/4 cup grated Parmesan cheese (plus extra for garnish)
- 2 garlic cloves, minced
- 2 tablespoons fresh parsley or thyme, chopped
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Clean the mushrooms with a damp paper towel. Remove and finely chop the stems.
- In a skillet, cook the sausage over medium heat, crumbling it as it cooks, until browned. Drain excess grease.
- Add the garlic and chopped mushroom stems to the skillet. Cook for 2-3 minutes, then remove from heat.
- In a mixing bowl, combine the sausage mixture, cream cheese, breadcrumbs, Parmesan cheese, and fresh herbs. Mix until well combined.
- Arrange the mushroom caps on the prepared baking sheet, cavity side up. Fill each cap with the sausage mixture, mounding it slightly.
- Drizzle olive oil over the stuffed mushrooms. Bake for 20-25 minutes, or until the mushrooms are tender, and the tops are golden.
- Remove from the oven, let cool slightly, and garnish with extra Parmesan or fresh herbs if desired. Serve warm.
Notes
- For extra crunch, sprinkle chopped walnuts or breadcrumbs on top before baking.
- Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month. Reheat in a 350°F (175°C) oven until warmed through.
- Experiment with fillings by adding chopped spinach, sun-dried tomatoes, or swapping Parmesan for cheddar cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes