Whenever I’m entertaining, I like to put out a hearty spread of appetizers including favorites such as fried ravioli and chicken lettuce wraps. Sausage stuffed mushrooms are always a great addition to any menu and they’re a total crowd pleaser.
Sausage Stuffed Mushrooms Ingredients
To make sausage stuffed mushrooms you will need mushrooms, butter, onion, garlic cloves, mild Italian sausage, cream cheese, parmesan cheese, Monterey Jack cheese, panko breadcrumbs and fresh parsley. In the mood for mushrooms? Check out my favorite dinner recipes that feature mushrooms like mushroom risotto, mushroom pasta with bacon and instant pot chicken with mushrooms.
How Do You Make Sausage Stuffed Mushrooms?
This sausage stuffed mushrooms recipe starts with mushroom caps. Clean the mushrooms and remove the stems by popping them out of the mushrooms with your fingers. Next, melt butter in a pan or skillet and cook the onion and garlic. Remove the vegetables and place the sausage in the pan. Cook the meat and break it into small crumbles. Place the onion, garlic, sausage, cream cheese, parmesan cheese and some parsley in a bowl and mix them together. Fill the mushroom caps with the sausage mixture. In a small bowl mix together panko breadcrumbs and melted butter. Sprinkle the breadcrumbs over the top, then place the mushrooms in a baking dish or on sheet pan. Bake them until they’re tender and browned. Add a sprinkle of parsley, then serve and enjoy!
Tips for Sausage Stuffed Mushrooms
You can buy bulk sausage, or simply remove the casings from the sausage before you cook it. Use a medium skillet or a large skillet to give you room to break up the sausage. I top my sausage stuffed mushrooms with crispy panko crumbs because I like the added texture. If you’re trying to make these mushrooms keto or low carb, you can skip the breadcrumb topping. With the cheese in the sausage mixture helping to bind it together, you don’t need an egg yolk. Don’t have parsley on hand? Try chives, thyme or green onions instead. Save the mushroom stems and chop them finely to add a dose of vegetables to other dishes such as pasta sauce, soup or stir fries. You could even cook the chopped mushroom stems with the garlic and onion and add them to the sausage stuffing.
Flavor Variations
These sausage stuffed mushrooms are fantastic, savory bites as written in this recipe. However, you can change the mushrooms to suit your own tastes.
Portobello Mushrooms: You can also use large portobello mushrooms if you’re looking for an entree sized stuffed mushroom. Be sure to choose mushrooms that are roughly the same size so that they cook evenly. They will take longer to cook. Cheese: Instead of Monterey Jack cheese you can use other mild cheeses that melt well like fontina cheese, mozzarella cheese or cheddar cheese. Sausage: Instead of regular Italian sausage you could use turkey Italian sausage or your favorite raw sausage where you can remove the casings and cook the meat. Spicy: You could use spicy Italian sausage, add some red pepper flakes or add a little hot sauce. Seasonings: For extra flavor, you can add a little Italian seasoning, salt and black pepper to the sausage mixture.
You can easily double this recipe to serve a larger group. I almost always double the recipe because these mushrooms go quickly! They get eaten up in minutes!
Sausage Stuffed Mushrooms Video
