These Stuffed Mushrooms are perfect for every get-together, from the swankiest shindig to football Sunday! Loaded with gooey cheese, spicy sausage, and tons of savory flavor, these easy-to-make two-bite wonders will be gone in a flash!
Prep Time30 mins
Cook Time28 mins
Total Time58 mins
Servings: 6 servings
- 18 medium mushrooms stems removed & reserved
- 8 ounces Italian sausage casings removed; mild or hot
- 1 ½ tablespoons garlic minced
- 4 ounces cream cheese softened
- ⅓ cup Parmesan cheese grated
- ⅓ cup mozzarella cheese shredded
- ¼ cup parsley minced; divided
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 5 tablespoons unsalted butter divided
- ⅓ cup panko breadcrumbs
Preheat the oven to 375 degrees F. Line a sheet pan with foil and arrange the mushroom caps upside down on pan. Dice reserved mushroom stems and set aside.
Add sausage to a medium skillet set over medium heat and cook 4-5 minutes until fully browned, mincing up meat with a spatula as it cooks. Transfer to a medium mixing bowl and set aside.
Return skillet to heat and melt 1 tablespoon butter. Add mushroom stems and garlic and cook 2-3 minutes, stirring frequently, until softened (being sure not to burn the garlic). Transfer to mixing bowl with the cooked sausage. Add cream cheese, Parmesan, mozzarella, 2 tablespoons parsley, onion powder, and black pepper and stir to combine.
Melt remaining butter and brush caps with half, then stir panko breadcrumbs with the rest until combined.
Using a small spoon, divide sausage mixture evenly between mushroom caps. Gently roll each cap in buttered breadcrumbs so they stick to the top.
Bake for 20 minutes, or until tops are golden brown and mushrooms are cooked through. Sprinkle with parsley and serve immediately.
Serving: 3stuffed mushrooms | Calories: 351kcal | Carbohydrates: 7g | Protein: 12g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 83mg | Sodium: 496mg | Potassium: 419mg | Fiber: 1g | Sugar: 2g | Vitamin A: 841IU | Vitamin C: 5mg | Calcium: 149mg | Iron: 1mg