Description

Savory Italian stuffed mushrooms filled with a flavorful mixture of sausage, sundried tomatoes, herbs, and cheese. Perfect as an appetizer or party snack.

Ingredients

Units Scale

20 large white mushrooms, stems removed
1/2 lb Italian sausage, casing removed
1/4 cup sundried tomatoes, finely chopped
1/2 cup cream cheese, softened
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes (optional)
Salt and pepper to taste
1 tablespoon olive oil

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Instructions

Preheat the oven to 375°F (190°C).
Clean the mushrooms and remove stems. Set caps aside and finely chop the stems.
In a skillet, heat olive oil over medium heat. Add sausage and cook until browned, breaking it up as it cooks.
Add chopped mushroom stems, garlic, and sundried tomatoes. Cook for 3-4 minutes until softened.
Remove from heat and let the mixture cool slightly. Stir in cream cheese, Parmesan, parsley, red pepper flakes, salt, and pepper.
Stuff each mushroom cap generously with the sausage mixture and place on a baking sheet lined with parchment paper.
Bake for 20-25 minutes or until the mushrooms are tender and the tops are golden brown.
Remove from oven and let cool for 5 minutes before serving.

Notes

Use hot Italian sausage for a spicier kick.
You can prepare the filling a day ahead and stuff just before baking.
Top with extra Parmesan before baking for a crispy finish.

Nutrition

Serving Size: 2 stuffed mushrooms
Calories: 120
Sugar: 1g
Sodium: 230mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 6g
Cholesterol: 20mg