Sausage Stuffed Mushroom Recipe
These sausage-stuffed mushrooms are a flavorful and savory appetizer, perfect for gatherings. Juicy mushroom caps are filled with a rich, herby sausage mixture enhanced with Parmesan cheese, garlic, and breadcrumbs. Baked until golden and bubbly, they deliver the perfect balance of meaty, cheesy, and umami goodness in every bite.
Equipment
- Baking sheet
- Knife
- Mixing bowl
- Spoon (for hollowing mushrooms)
- Measuring cups and spoons
- Skillet
Ingredients
- 1 lb bulk hot Italian sausage
- 24 large mushrooms, stems removed, or more as needed
- 1 tsp chopped fresh parsley
- ¼ cup Italian bread crumbs
- 4 oz grated Parmesan cheese, divided
- 1 tsp minced garlic
- 1 onion, diced
Instructions
- Preheat the oven to 350°F (175°C).
- Using a spoon, carefully hollow out each mushroom cap, setting aside the scrapings and arrange the hollowed caps on a baking sheet.
- Heat a skillet over medium-high heat and cook the sausage with the onion and reserved mushroom scrapings, stirring occasionally, until the sausage is browned and cooked through, about 4 to 6 minutes.
- Drain the grease and return the sausage mixture to the skillet.
- Stir in 3 ounces of Parmesan cheese, bread crumbs, garlic, and parsley, cooking until everything is well combined and heated through, about 3 to 5 minutes.
- Spoon the mixture into the mushroom caps, pressing gently to pack them.
- Bake for 12 minutes, then sprinkle the remaining 1 ounce of Parmesan cheese over the mushrooms.
- Continue baking for another 3 minutes or until the cheese is melted and bubbling.
Notes
- Try adding a pinch of red pepper flakes or Italian seasoning to the sausage mixture.
- Swap out the Parmesan for Gruyère or sharp cheddar for a different cheesy depth.