Sausage Stuffed Mushrooms
Creamy sausage stuffed mushrooms will be the most popular appetizer at your next party. Make this recipe in advance for easy entertaining!
Prep: 10 minutes
Cook: 32 minutes
Total: 47 minutes
Servings: 42 mushrooms
Ingredients
- 32 ounces whole baby bella mushrooms (look for ones on the larger side, which are easier to stuff)
- 1 tablespoon extra virgin olive oil
- 1 pound Italian turkey or chicken sausage sweet or hot
- ½ tablespoon sherry vinegar or red wine vinegar
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 green onions finely chopped
- 2 cloves garlic minced
- ¼ cup Italian seasoned breadcrumbs
- 4 ounces reduced-fat cream cheese softened to room temperature
- 1 large egg yolk
- ⅔ cup finely grated Parmesan cheese
- Chopped fresh parsley
Instructions
- Place a rack in the center of the oven. Preheat the oven to 350 degrees F. With a paper towel, wipe off the outsides of mushrooms. Remove and finely chop stems. Set the caps aside.
- Heat the oil in a large nonstick skillet over medium. Brown the sausage until cooked through, using a sturdy spoon to break apart the meat into small pieces (sausage is kind of a pain to break into small pieces—once I have the pieces fairly small, sometimes I use a potato masher to split them further). This will take about 8 minutes.
- To the skillet, add the mushroom stems, vinegar, salt, and pepper. Cook until the stems are softened, about 4 minutes.
- Stir in the green onion, garlic, and Italian breadcrumbs. Set aside to cool.
- In a large bowl, stir together the cream cheese, egg yolk, and Parmesan with a fork until smoothly combined.
- Fold in the sausage mixture.
- With a spoon, generously fill each mushroom cap so that you create a mound on top. Arrange in a baking dish large enough to hold them snugly in a single layer (they will touch at the edges).
- Bake the stuffed mushrooms until browned and the filling is cooked through, about 20 minutes. Some liquid may seep out; simply leave it behind in the pan.
- Transfer to a serving plate and let cool at least 5 minutes. Sprinkle with fresh parsley. Enjoy warm or at room temperature.
Notes
- TO MAKE AHEAD: If you'd like to get a head start on your sausage stuffed mushrooms, here are a few tips:
- Up to 3 months in advance, brown the sausage as directed in the recipe. Let cool completely, then freeze it in an airtight freezer-safe storage container or ziptop bag. Let the sausage thaw overnight in the refrigerator 1 day before you'd like to finish the recipe.
- Up to 3 months in advance, prepare the recipe as directed up until the baking step. Space the unbaked stuffed mushrooms out on a baking sheet and freeze until solid. Freeze the mushrooms in an airtight freezer-safe storage container. Bake directly from frozen as directed, adding a few extra minutes if needed.
- The stuffed mushrooms can be made up to 1 day in advance and reheated the next day. Refrigerate them in an airtight storage container.
- Up to 6 hours in advance, prepare the recipe as directed up until the baking step. Cover and refrigerate the stuffed mushrooms in the baking dish until you're ready to bake.
- TO STORE: Refrigerate mushrooms in an airtight storage container for up to 3 days.
- TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
Nutrition
Serving: 1(of 42)Calories: 42kcalCarbohydrates: 2gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 13mgPotassium: 133mgFiber: 1gSugar: 1gVitamin A: 63IUVitamin C: 4mgCalcium: 31mgIron: 1mg
