When it comes to party appetizers, these sausage stuffed mushrooms with cream cheese are a true crowd-pleaser. They combine savory sausage with creamy cheese, all packed into bite-sized mushroom caps. Perfectly satisfying and incredibly easy to prepare, they make a delightful addition to any gathering or cozy night in.
Steps
- Preheat your oven to 350°F (175°C).
- Remove the stems from the mushrooms and scoop out the insides, setting the scrapings aside.
- In a skillet over medium-high heat, cook the sausage, diced onion, and reserved mushroom scrapings until the sausage is browned and fully cooked, about 4 to 6 minutes. Drain the excess grease and return the mixture to the skillet.
- Mix in 3 ounces of Parmesan cheese, the bread crumbs, minced garlic, and chopped parsley with the sausage mixture. Stir and cook until everything is well combined and heated through, for about 3 to 5 minutes.
- Fill each mushroom cap with the prepared sausage mixture and arrange them on a baking sheet.
- Bake the stuffed mushrooms in the preheated oven for 12 minutes. Then, sprinkle the remaining 1 ounce of Parmesan cheese on top and continue baking until the cheese is melted and bubbly and the mushrooms are fully cooked, about 3 more minutes.
Ingredients
- 24 large mushrooms, with stems removed
- 1 pound spicy Italian sausage (bulk)
- 1 onion, finely chopped
- 4 ounces Parmesan cheese, grated (divided use)
- ¼ cup Italian-style breadcrumbs
- 1 teaspoon garlic, minced
- 1 teaspoon fresh parsley, chopped
Nutritional Values
Total Nutritional Values for the Entire Recipe (24 stuffed mushrooms):
Calories: 1776 | Total Fat: 120g | Saturated Fat: 48g | Cholesterol: 348mg | Sodium: 5088mg | Total Carbohydrate: 60g | Dietary Fiber: 12g | Total Sugars: 12g | Protein: 132g | Vitamin C: 24mg | Calcium: 1416mg | Iron: 12mg | Potassium: 3024mg
FAQ
- Can I use another type of sausage instead of hot Italian sausage?
- Yes, you can substitute hot Italian sausage with mild Italian sausage or any other sausage variety that suits your taste preferences.
- How do I prepare the mushroom caps for stuffing?
- To prepare the mushrooms, remove the stems and scoop out the inside of each cap, ensuring to save the scrapings for later use in the filling.
- Is it necessary to use fresh parsley?
- While fresh parsley adds a vibrant flavor, you can use dried parsley if fresh is not available. Just remember to use about one-third the amount when substituting dried for fresh.
- Can I make these stuffed mushrooms ahead of time?
- Yes, you can prepare the stuffed mushrooms ahead of time and store them in the refrigerator. When you are ready to serve, bake them as directed in the recipe.
- What can I use instead of Parmesan cheese?
- If you don’t have Parmesan cheese, you can use other hard cheeses like Pecorino Romano or Grana Padano as a substitute.
- How do I know when the mushrooms are fully cooked?
- The mushrooms are done when they are tender and the cheese on top is melted and bubbly, typically after about 15 minutes of baking in total.
Tips
- Reserve Mushroom Scraps: When removing the stems and hollowing out the mushroom caps, don’t discard the scrapings. Incorporate them into the sausage mixture for added flavor and to reduce waste.
- Properly Drain Sausage Grease: After browning the sausage and onion mixture, make sure to thoroughly drain and discard any excess grease. This will prevent the stuffed mushrooms from becoming too oily.
- Even Cheese Distribution: When adding Parmesan cheese to the sausage mixture, save some for sprinkling on top of the mushrooms before the final bake to ensure a deliciously cheesy topping.
- Baking Time Awareness: Keep an eye on the mushrooms while baking to prevent overcooking. They should be baked until the cheese is melted and bubbly, which typically takes around 3 minutes after the initial 12-minute bake.
Equipment
- Stuffed Mushrooms, here is a list of main equipment that you might need to purchase if you don’t already have them at home:
- Baking Sheet
- Skillet
