Description
Make these juicy cremini mushrooms stuffed with Italian sausage, cream cheese, and Parmesan. They are perfect party finger foods that hold up well and do not weep.
Ingredients
Scale
- 24 medium cremini mushrooms
- 1 pound sweet or hot Italian sausage, casings removed
- 4 ounces cream cheese, softened
- 1/2 cup grated Parmesan cheese, plus extra for topping
- 1/4 cup finely chopped fresh parsley
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- 1/2 cup panko breadcrumbs (optional, for low-carb omit)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a baking sheet.
- Clean the mushrooms by gently wiping them with a damp paper towel. Remove the stems and finely chop the stems. Set the caps aside.
- In a large skillet over medium heat, cook the Italian sausage, breaking it up with a spoon, until it is fully browned. Drain off any excess grease.
- Add the chopped mushroom stems and minced garlic to the skillet. Cook for 3 to 5 minutes until the stems are soft. Remove the skillet from the heat and let the mixture cool slightly.
- In a medium bowl, combine the cooled sausage mixture, softened cream cheese, 1/2 cup Parmesan cheese, and parsley. Mix well until everything is combined. If you are using breadcrumbs, stir them in now.
- Spoon the filling evenly into the mushroom caps, mounding it slightly.
- Place the stuffed mushrooms on the prepared baking sheet. Sprinkle a little extra Parmesan cheese over the top of each one.
- Bake for 20 to 25 minutes. If you use smaller mushrooms, check them closer to 18 minutes. The filling should be hot and lightly browned.
- If you want a crispier top, you can place them under the broiler for 1 to 2 minutes at the end, watching closely to prevent burning.
- Let the stuffed mushrooms rest for 5 minutes before serving as a great holiday appetizer platter addition.
Notes
- For make ahead stuffed mushrooms, prepare the mushrooms completely, cover them tightly, and refrigerate for up to 24 hours before baking. Add about 5 minutes to the baking time if baking straight from the refrigerator.
- If you want a low-carb option, simply omit the panko breadcrumbs from the filling mixture.
- To cook these as air fryer stuffed mushrooms, arrange them in a single layer in the air fryer basket. Cook at 350 degrees Fahrenheit for 10 to 12 minutes, checking halfway through.
- These hold well on a warming tray for serving at parties.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mushroom
- Calories: 110
- Sugar: 1
- Sodium: 280
- Fat: 9
- Saturated Fat: 3.5
- Unsaturated Fat: 5.5
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0.5
- Protein: 6
- Cholesterol: 30