Description
These Italian Sausage Stuffed Mushrooms are a crowd-pleasing appetizer made with savory sausage, cream cheese, herbs, and parmesan, all baked to golden perfection inside tender mushroom caps.
Ingredients
Units
Scale
- 20 large white or cremini mushrooms, stems removed and cleaned
- 1/2 lb Italian sausage (mild or hot), casing removed
- 4 oz cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp chopped fresh parsley
- 1/2 tsp Italian seasoning
- 1/4 tsp crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- In a skillet over medium heat, cook Italian sausage until browned and crumbled. Drain excess fat and remove from heat.
- In a bowl, mix cooked sausage with cream cheese, Parmesan, garlic, parsley, Italian seasoning, crushed red pepper flakes (if using), salt, and pepper.
- Spoon the sausage mixture into each mushroom cap, filling generously.
- Arrange the stuffed mushrooms in the prepared baking dish and drizzle with olive oil.
- Bake for 20–25 minutes, or until mushrooms are tender and tops are golden brown.
- Remove from oven, garnish with extra parsley if desired, and serve warm.
Notes
- Use spicy Italian sausage for a kick of heat.
- Can be assembled ahead and refrigerated until ready to bake.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven.
Nutrition
- Serving Size: 3-4 stuffed mushrooms
- Calories: 220
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 35mg