Description
Savory and cheesy Italian sausage stuffed mushrooms, perfect as a hearty appetizer or a flavorful party snack.
Ingredients
Units
Scale
- 24 large white mushrooms, stems removed and cleaned
- 1 pound Italian sausage, casings removed
- 1/2 cup cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon olive oil
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Clean the mushrooms and remove the stems. Set the caps aside and finely chop the stems.
- In a skillet over medium heat, cook the Italian sausage until browned and cooked through, breaking it into small pieces. Drain excess fat.
- Add the chopped mushroom stems and garlic to the skillet. Cook for 3-4 minutes until softened.
- Transfer the mixture to a bowl and let it cool slightly. Mix in cream cheese, Parmesan, mozzarella, parsley, black pepper, and red pepper flakes if using.
- Stuff each mushroom cap generously with the sausage mixture and place on the prepared baking sheet.
- Drizzle olive oil over the stuffed mushrooms.
- Bake for 20-25 minutes, until mushrooms are tender and the tops are golden brown.
- Garnish with additional parsley if desired and serve warm.
Notes
- You can prepare the filling ahead of time and refrigerate until ready to use.
- Substitute turkey sausage for a lighter version.
- Great for freezing before baking—just thaw and bake when needed.
Nutrition
- Serving Size: 2 stuffed mushrooms
- Calories: 110
- Sugar: 1g
- Sodium: 230mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg