The Ultimate No-Soggy Sausage Stuffed Mushrooms
Make the best party appetizer with this foolproof recipe for sausage stuffed mushrooms. We use Italian sausage and cream cheese to create a rich, savory filling that bakes up perfectly juicy without becoming watery. This is a crowd-pleasing snack perfect for holidays or game days.
- Prep Time: 20 min
- Cook Time: 25 min
- Total Time: 45 min
- Yield: 20 to 24 appetizers 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 1 pound large white or cremini mushrooms
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 4 ounces cream cheese, softened
- 1/2 cup grated Parmesan cheese, plus more for topping
- 2 cloves garlic, minced
- 1/4 cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a baking sheet.
- Clean the mushrooms by gently wiping them with a damp cloth. Carefully remove the stems and finely chop the stems. Set the mushroom caps aside.
- Heat the olive oil in a skillet over medium heat. Add the chopped mushroom stems and minced garlic. Cook for 3 to 4 minutes until softened.
- Add the Italian sausage to the skillet. Break the sausage apart with a spoon and cook until it is fully browned. Drain off any excess grease from the skillet.
- Transfer the cooked sausage and stem mixture to a medium bowl. Let it cool for 5 minutes.
- Add the softened cream cheese, 1/2 cup Parmesan cheese, panko breadcrumbs, chopped parsley, salt, and pepper to the sausage mixture. Mix everything together until well combined. This is your filling.
- Spoon the filling evenly into the mushroom caps, mounding it slightly. Do not pack the filling too tightly; this helps prevent sogginess.
- Place the stuffed mushrooms on the prepared baking sheet. Sprinkle the tops with extra Parmesan cheese.
- Bake for 20 to 25 minutes, or until the mushrooms are tender and the filling is golden brown.
- Let the sausage stuffed mushrooms cool on the baking sheet for 5 minutes before serving.
Notes
- To make these low carb, substitute the panko breadcrumbs with 1/4 cup almond flour.
- You can prepare the filling up to one day ahead. Store it covered in the refrigerator, then stuff the mushrooms just before baking.
- For the best results and to avoid watery mushrooms, do not wash the caps; wipe them clean instead.
Nutrition
- Serving Size: 1 mushroom
- Calories: 110
- Sugar: 1
- Sodium: 280
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0
- Protein: 7
- Cholesterol: 30