Description
Delicious sausage stuffed mushrooms featuring a savory blend of ground pork sausage, cream cheese, and shredded cheddar and Parmesan cheeses, baked to golden perfection. This appetizer is perfect for gatherings and easy to prepare with minimal prep time.
Ingredients
Scale
Mushrooms
- 24 medium mushrooms (white or brown, or 48 small mushrooms)
Filling
- 2 cloves garlic (minced)
- 8 ounces ground pork sausage (or Italian sausage)
- 2 tablespoons finely diced white onion (or finely chopped green onion)
- 4 ounces cream cheese (softened)
- ½ cup shredded cheddar cheese
- ¼ cup shredded Parmesan cheese
- Salt, ¼ teaspoon
- Black pepper, ¼ teaspoon
Garnish
- Chopped fresh parsley (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for baking the mushrooms.
- Prepare Mushrooms: Wipe the mushrooms clean with a damp paper towel to remove any dirt or debris. Carefully remove the stems from each mushroom cap.
- Create Filling Wells: Use a small spoon to scoop out the middle of each mushroom cap to create space for the filling. Finely dice the removed stems to be added to the filling mixture.
- Cook Sausage Mixture: In a 10-inch skillet over medium-high heat, cook the ground pork sausage, diced onion, minced garlic, and chopped mushroom stems until the sausage is thoroughly cooked and no pink remains. Drain any excess fat and allow the mixture to cool slightly.
- Mix Cheeses: In a small bowl, combine the shredded cheddar and Parmesan cheeses, setting aside ¼ cup for topping the stuffed mushrooms later.
- Prepare Filling: In a separate bowl, mix the softened cream cheese with the cheese mixture, cooled sausage mixture, salt, and pepper until combined. Spoon this filling evenly into each mushroom cap.
- Top and Bake: Sprinkle the reserved cheese over the stuffed mushrooms on top. Place them on a baking sheet and bake in the preheated oven for 18-20 minutes, or until the cheese is melted and bubbly and the mushrooms are tender.
- Garnish and Serve: Remove from oven, optionally garnish with chopped fresh parsley, and serve warm.
Notes
- Use white or brown mushrooms based on preference; smaller mushrooms can be used if preferred, doubling the quantity.
- Ensure excess fat is drained well after cooking the sausage to avoid greasy filling.
- Garnishing with fresh parsley adds a pop of color and fresh flavor.
- These stuffed mushrooms make a perfect appetizer for parties and can be prepared ahead by assembling and refrigerating before baking.
- For a spicier twist, consider using spicy Italian sausage.
