Description
Delicious bite-sized mushrooms stuffed with a savory blend of sweet Italian sausage and creamy cheese, perfect for any gathering.
Ingredients
- 2 tbsp olive oil
- 16 oz mushrooms (baby bella or white)
- 12 oz sweet Italian sausage (removed from the casing)
- 6 oz cream cheese
- 3 garlic cloves (pressed)
- 2 tbsp minced parsley
- 1/2 cup shredded Mozzarella cheese
- Salt and fresh cracked black pepper (to taste)
- 1/4 cup shredded Mozzarella cheese (for topping)
- 1 tbsp minced parsley (for topping)
Instructions
- Preheat your oven to 350℉ (175℃).
- Wash the mushrooms under cold water and pat them dry. Carefully remove the stems from each mushroom cap and set the caps aside.
- Heat a medium skillet over medium heat. Add the olive oil and sausage, breaking it apart as it cooks.
- Dice the reserved mushroom stems and add them to the sausage. Cook until the sausage is browned and no longer pink.
- Combine the cooked sausage mixture with cream cheese, pressed garlic, parsley, salt, pepper, and 1/2 cup of shredded Mozzarella cheese in a mixing bowl. Mix until fully incorporated.
- Stuff each mushroom cap with the filling, creating a nice dome shape.
- Place the stuffed mushroom caps in a lightly greased baking dish.
- Sprinkle more Mozzarella cheese and minced parsley on top.
- Bake in the preheated oven for 20–22 minutes.
Notes
For a leaner option, swap Italian sausage for turkey sausage. Can freeze uncooked mushrooms and bake from frozen.
- Prep Time: 15
- Cook Time: 30
- Category: Appetizer
- Method: Baking
- Cuisine: Italian