Description

Sausage Stuffed Mushrooms are savory, bite-sized appetizers filled with a delicious mix of sausage, cream cheese, and herbs—perfect for holidays, parties, or a flavorful starter.

Ingredients

16 large white or cremini mushrooms, stems removed
1/2 lb Italian sausage (mild or spicy), casing removed
4 oz cream cheese, softened
1/4 cup grated Parmesan cheese
2 tbsp finely chopped onion
1 clove garlic, minced
1 tbsp chopped fresh parsley (or 1 tsp dried)
Salt and pepper, to taste
1 tbsp olive oil

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Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Clean mushrooms and remove stems. Finely chop stems and set aside.
In a skillet over medium heat, cook sausage until browned and crumbled. Remove and drain excess fat if needed.
Add chopped mushroom stems, onion, and garlic to the same skillet. Sauté for 3–4 minutes until soft.
In a bowl, mix sausage, cooked veggies, cream cheese, Parmesan, parsley, salt, and pepper until combined.
Spoon filling into mushroom caps, pressing gently to mound.
Place mushrooms on prepared sheet and drizzle lightly with olive oil.
Bake for 18–20 minutes, until mushrooms are tender and tops are golden.
Serve warm, optionally garnished with more parsley or extra Parmesan.

Notes

Use turkey sausage for a lighter version.
Make ahead: prepare filling and mushrooms a day early, then bake before serving.
Add breadcrumbs to filling for extra texture, if desired.