Name: Sausage Stuffed Mushrooms
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian-inspired
Ingredients: 24 large mushrooms, stems removed.; 1 pound bulk hot Italian sausage.; 1 onion, diced.; 4 ounces grated Parmesan cheese, divided.; ¼ cup Italian bread crumbs.; 1 teaspoon minced garlic.; 1 teaspoon chopped fresh parsley.

Sausage Stuffed Mushrooms are the perfect appetizer or party snack. These mushrooms are hollowed out and filled with a flavorful mix of hot Italian sausage, Parmesan cheese, bread crumbs, and fresh parsley. The sausage mixture is cooked until it's golden and savory, then stuffed into the mushroom caps for a bite-sized treat. Topped with a final sprinkle of Parmesan, the mushrooms are baked until tender, and the cheese is melted and bubbly. Whether you’re serving them at a dinner party or enjoying them as a snack, these stuffed mushrooms are sure to impress.

Sausage Stuffed Mushrooms are a savory and satisfying appetizer, perfect for any occasion. These bite-sized delights are filled with flavorful Italian sausage, Parmesan cheese, and a blend of seasonings, making them a crowd-pleasing favorite.

Let’s dive into the ingredients that make these Sausage Stuffed Mushrooms so irresistible.

INGREDIENTS

Mushrooms: Large mushrooms are the perfect vessel for stuffing. Their earthy flavor complements the savory sausage filling. Be sure to remove the stems and scrape out the inside to make room for the filling.
Hot Italian Sausage: Packed with spices and a bit of heat, hot Italian sausage adds bold flavor to the stuffing. If you prefer a milder version, you can substitute with mild Italian sausage.
Onion: Diced onion adds sweetness and depth to the sausage mixture, balancing the richness of the filling.
Parmesan Cheese: Grated Parmesan cheese brings a nutty, savory element to the stuffing and adds a crispy, golden top when baked.
Italian Bread Crumbs: Bread crumbs help bind the sausage mixture and add texture to the filling.
Garlic: Minced garlic enhances the savory flavor of the filling, giving the mushrooms an extra burst of flavor.
Fresh Parsley: Chopped parsley adds a touch of freshness to the filling, balancing the rich and savory ingredients.

INSTRUCTIONS

Step 1:: Preheat your oven to 350°F (175°C). Remove the stems from the mushrooms and hollow out the caps, reserving the scrapings for later use.
Step 2:: In a skillet over medium-high heat, add the Italian sausage, diced onion, and reserved mushroom scrapings. Cook for 4 to 6 minutes, stirring occasionally, until the sausage is browned and cooked through. Drain any excess grease.
Step 3:: Return the sausage mixture to the skillet and stir in 3 ounces of grated Parmesan cheese, bread crumbs, garlic, and parsley. Cook and stir for an additional 3 to 5 minutes, allowing the ingredients to blend together and heat through.
Step 4:: Stuff each mushroom cap generously with the sausage mixture and place them on a baking sheet.
Step 5:: Bake the stuffed mushrooms in the preheated oven for 12 minutes.
Step 6:: Sprinkle the remaining 1 ounce of Parmesan cheese over the tops of the mushrooms. Continue baking for an additional 3 minutes, or until the cheese is melted, bubbling, and the mushrooms are cooked through.
Step 7:: Serve the stuffed mushrooms hot and enjoy! These make a perfect party snack or appetizer for any occasion.

Serving and Storage Tips

Serving: Sausage Stuffed Mushrooms are best served hot, straight from the oven. They make a perfect appetizer for dinner parties, holiday gatherings, or casual get-togethers. You can garnish them with a sprinkle of fresh parsley or a little extra Parmesan cheese for added flavor and presentation. Serve alongside your favorite dips or as part of a charcuterie board for a stunning spread.
Storage: Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F (175°C) oven for about 10 minutes, or until warmed through. Avoid microwaving, as this can make the mushrooms soggy.
Freezing: You can freeze uncooked stuffed mushrooms for up to 2 months. Simply prepare the mushrooms as directed, but don’t bake them. Arrange the stuffed mushrooms on a baking sheet and freeze until solid, then transfer to a freezer-safe container. When ready to serve, thaw them in the refrigerator overnight and bake as directed.

Helpful Notes

Customizing the Filling: Feel free to customize the stuffing by adding chopped spinach, sun-dried tomatoes, or even cooked bacon for an extra layer of flavor.
Choosing the Right Mushrooms: For this recipe, larger mushrooms such as white button or cremini work best. They have enough space to hold the stuffing and bake evenly in the oven.
Making it Vegetarian: To make this recipe vegetarian, swap out the sausage for sautéed spinach, roasted vegetables, or a mix of finely chopped mushrooms for a savory, meat-free filling.

Tips from well-known chefs

Chef Sarah suggests adding a drizzle of balsamic glaze over the mushrooms just before serving for an added touch of sweetness and tanginess.
Chef John recommends using a mix of Parmesan and mozzarella cheese for an extra cheesy, gooey finish to the stuffed mushrooms.
Chef Emma advises using fresh herbs like thyme or rosemary in the filling for an aromatic twist that elevates the flavors of the sausage and mushrooms.