Description
Delight in these delicious Sausage Stuffed Mushrooms, featuring a creamy filling of sausage and cheese that make for a perfect appetizer.
Ingredients
Scale
- 12 medium Baby Bella Mushrooms (Choose larger caps (1 1/4 – 1 1/2 inches) for optimal stuffing.)
- 1 tablespoon Olive Oil (Essential for sautéing.)
- 1 pound Italian Sausage (Use pork, turkey, or chicken.)
- 1 medium Shallot (Adds sweetness to the mixture.)
- 2 cloves Garlic (Minced.)
- 8 ounces Cream Cheese (Softened.)
- 1 tablespoon Lemon Zest (Brightens the filling.)
- 1 tablespoon Lemon Juice (For acidity.)
- 1/2 cup Grated Parmesan Cheese (Adds umami flavor.)
- 1/4 cup Italian Flat Leaf Parsley (Chopped, for garnish.)
- 2 tablespoons Butter (Melted.)
- 1/2 cup Breadcrumbs (Swap for gluten-free options if needed.)
Instructions
- Gently clean the baby Bella mushroom caps with a damp paper towel, then remove the stems and chop them for the filling.
- Preheat your oven to 375°F (190°C) and arrange the cleaned mushroom caps upside down in a greased baking dish.
- In a skillet, heat olive oil over medium heat, add Italian sausage, and cook until browned. Drain excess grease, then add chopped mushroom stems and shallots, sautéing until translucent.
- Transfer the sausage mixture to a bowl, let cool, then mix in cream cheese, lemon zest, lemon juice, and Parmesan cheese along with parsley.
- Pack the filling into each mushroom cap, pressing slightly. Mix breadcrumbs with melted butter for the topping.
- Bake the stuffed mushrooms in the preheated oven for 20-25 minutes until golden. Broil for an extra minute for crispiness if desired.
- Let mushrooms cool slightly, garnish with parsley, and serve warm.
Notes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 mushroom
- Calories: 150
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 30 mg