Sausage Stuffed Mushrooms (Print version)

Savory mushroom caps filled with Italian sausage, cream cheese, Parmesan, garlic, and breadcrumbs, baked until hot and golden.

# Ingredients:

For the mushrooms

01 - 20 medium cremini or white button mushrooms, about 1 1/2 lb (680 g)
02 - 1 tablespoon olive oil, plus more for the pan if needed
03 - 1 tablespoon unsalted butter

For the sausage filling

04 - 1 lb (450 g) Italian sausage, casings removed if using links
05 - 1/2 small yellow onion, finely chopped
06 - 1/2 cup finely chopped mushroom stems
07 - 3 cloves garlic, minced
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon kosher salt, plus more to taste
10 - 1/4 teaspoon black pepper
11 - 6 oz (170 g) cream cheese, softened
12 - 3/4 cup (75 g) freshly grated Parmesan cheese, divided
13 - 1/4 cup (25 g) Italian breadcrumbs
14 - 2 tablespoons chopped fresh parsley, plus more for serving

# Instructions:

01 - Preheat the oven to 375°F. Wipe the mushrooms clean, remove the stems, and finely chop enough stems to measure 1/2 cup. Arrange the caps cavity-side up on a parchment-lined baking sheet.
02 - Heat the olive oil and butter in a large skillet over medium heat. Add the sausage and cook, breaking it into small crumbles, until partly browned, about 5 minutes.
03 - Stir in the onion and chopped mushroom stems. Cook for 4-5 minutes until softened and most moisture has cooked off. Add the garlic, oregano, salt, and pepper, then cook for 1 minute more.
04 - Remove the skillet from the heat and let the sausage mixture cool for 5 minutes. Stir in the cream cheese, 1/2 cup Parmesan, breadcrumbs, and parsley until evenly combined.
05 - Spoon the filling into the mushroom caps, mounding it slightly. Sprinkle the remaining 1/4 cup Parmesan over the tops.
06 - Bake for 18-22 minutes, until the mushrooms are tender and the filling is hot with lightly browned tops. Rest for 5 minutes, then sprinkle with more parsley and serve warm.

# Good to know:

01 - Best served warm, about 5 minutes after baking.
02 - The filling can be made up to 2 days ahead.
03 - Ground sausage should be cooked to 160°F.

Back