Sausage Stuffed Mushrooms

Close up of a mushroom stuffed with sausage and cheese.

5 from 2 votes

These sausage stuffed mushrooms are the ultimate party appetizer with tender mushrooms filled with zesty sausage, savory parmesan cheese, and fragrant rosemary. These will be baked and browned to perfection in only 20 minutes!

Prep Time20

Cook Time30

Total Time50

Course: Appetizer

Cuisine: American

Servings: people

Calories: 194kcal

Author: Amanda Mason

Equipment

1 cookie sheet
parchment paper
Mixing bowl
measuring cups and spoons

Ingredients

2 lbs whole white mushrooms, (about 35)
1 lb sausage
4 ounces cream cheese
1-2 sprigs fresh rosemary, finely chopped
1 teaspoon Italian seasoning
1 teaspoon salt
6 garlic cloves, minced and divided
½ cup Parmesan cheese, divided
½ cup panko breadcrumbs
2 Tablespoons unsalted butter, melted
¼ teaspoon black pepper

Instructions

Preparing The Mushrooms

Preheat the oven to 375°F. Line a baking sheet with Parchment paper. Set aside.
Rinse the whole mushrooms in a colander. Using a paper towel, gently dry all the whole mushrooms, ensuring any dirt is removed.
Place several mushrooms on a cutting board. Hold one whole mushroom in one hand. Using the other hand, take a dull kitchen knife and gently twist the stem to separate it from the cap. The stem should come off relatively easily. Continue the process for the rest of the mushrooms, one at a time. Set aside.

To Make The Sausage Stuffing

In a large skillet, cook the sausage over medium heat ensuring to break the sausage into small pieces, until browned and fully cooked.
Add in the 4 ounces of cream cheese, ¼ cup of Parmesan, 3 of the minced garlic cloves, 1 teaspoon of Italian seasoning, 1 teaspoon of salt, and ¼ teaspoon of black pepper.
Stir together in the skillet until the cream cheese and Parmesan cheese melt and completely coat the sausage. Remove the skillet from the heat and set aside, allowing them to cool for about 5 minutes.

To Make The Topping & Stuffing The Mushrooms

In a large skillet, cook the sausage over medium heat ensuring to break the sausage into small pieces, until browned and fully cooked.
Using a spoon, put a heaping amount of the sausage mixture into the cavity of each mushroom.
From there, sprinkle the breadcrumb topping on top of the stuffed mushroom. Place the mushroom on the lined cookie sheet.
Repeat this process until all the mushrooms are stuffed and topped.
Place the baking sheet in the oven and bake for 20 minutes, until the tops are golden brown.
Remove the baking sheet from the oven and let them cool for 5 minutes before serving. Enjoy!

Notes

- Avoid powdered or crumbled parmesan cheese. The anti-caking agents used in these products can lead to a gritty texture. Grating your own parmesan will give you the best results.
- Another Method For Removing The Mushroom Stems: Another way to do it is to use your fingers and apply a gentle rocking motion back and forth until the stems loosen. From there, you can either pull them out or you can use a small spoon to scoop out the stem from the cap.

- For less mess, hold your mushroom over each bowl as you add the sausage mixture and then the breadcrumb topping. You'll waste less and keep your workspace clean.

- To save time, you can make the cream cheese mixture up to 24 hours ahead of time, and stuff the mushrooms up to a few hours before baking. Just keep them covered in the refrigerator, remove 20 minutes before baking, then bake as directed.

- To store leftovers, place them in an airtight container in the refrigerator for up to 3 days. To reheat, place them back on a baking sheet and bake for 5-10 minutes (or until warmed through) in an oven that's been preheated to 350°F.

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