Stuffed Mushrooms
These Stuffed Mushrooms are perfect for every get-together, from the swankiest shindig to football Sunday! Loaded with gooey cheese, spicy sausage, and tons of savory flavor, these easy-to-make two-bite wonders will be gone in a flash!
Servings: 6 servings
Ingredients
- 18 medium mushrooms stems removed & reserved
- 8 ounces Italian sausage casings removed; mild or hot
- 1 ½ tablespoons garlic minced
- 4 ounces cream cheese softened
- ⅓ cup Parmesan cheese grated
- ⅓ cup mozzarella cheese shredded
- ¼ cup parsley minced; divided
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 5 tablespoons unsalted butter divided
- ⅓ cup panko breadcrumbs
Instructions
- Preheat the oven to 375 degrees F. Line a sheet pan with foil and arrange the mushroom caps upside down on pan. Dice reserved mushroom stems and set aside.
- Add sausage to a medium skillet set over medium heat and cook 4-5 minutes until fully browned, mincing up meat with a spatula as it cooks. Transfer to a medium mixing bowl and set aside.
- Return skillet to heat and melt 1 tablespoon butter. Add mushroom stems and garlic and cook 2-3 minutes, stirring frequently, until softened (being sure not to burn the garlic). Transfer to mixing bowl with the cooked sausage. Add cream cheese, Parmesan, mozzarella, 2 tablespoons parsley, onion powder, and black pepper and stir to combine.
- Melt remaining butter and brush caps with half, then stir panko breadcrumbs with the rest until combined.
- Using a small spoon, divide sausage mixture evenly between mushroom caps. Gently roll each cap in buttered breadcrumbs so they stick to the top.
- Bake for 20 minutes, or until tops are golden brown and mushrooms are cooked through. Sprinkle with parsley and serve immediately.
Nutrition
Serving: 3stuffed mushrooms | Calories: 351kcal | Carbohydrates: 7g | Protein: 12g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 83mg | Sodium: 496mg | Potassium: 419mg | Fiber: 1g | Sugar: 2g | Vitamin A: 841IU | Vitamin C: 5mg | Calcium: 149mg | Iron: 1mg
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