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Sausage Stuffed Cremini Mushrooms

A plate of freshly baked sausage stuffed mushrooms with golden, melted cheese topping.
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Juicy cremini mushrooms filled with Italian sausage, cream cheese, and Parmesan cheese, baked until golden brown.

Ingredients

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  • 1 pound cremini mushrooms, stems removed and finely chopped
  • 1 tablespoon olive oil
  • 8 ounces Italian sausage, casings removed
  • 4 ounces cream cheese, softened
  • 1/2 cup grated Parmesan cheese, plus extra for topping
  • 1/4 cup dry breadcrumbs (optional, for texture)
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian herbs
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a baking sheet.
  2. Wipe the mushroom caps clean. Finely chop the removed stems and set aside.
  3. Heat the olive oil in a skillet over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  4. In a bowl, combine the cooked sausage, chopped mushroom stems, softened cream cheese, 1/2 cup Parmesan cheese, breadcrumbs (if using), minced garlic, and Italian herbs. Mix well until fully combined. Season with salt and pepper.
  5. Spoon the filling evenly into the mushroom caps, mounding it slightly.
  6. Place the stuffed mushrooms on the prepared baking sheet. Sprinkle the tops with extra Parmesan cheese.
  7. Bake for 20 to 25 minutes, or until the filling is hot throughout and the tops are lightly browned.

Notes

  • For a low-carb option, omit the breadcrumbs and add 1/4 cup finely chopped cooked bacon instead.
  • You can prepare the filling up to 24 hours ahead and keep it covered in the refrigerator. Stuff the mushrooms just before baking.
  • If using very large mushrooms, reduce the baking time slightly. For smaller mushrooms, check them around 18 minutes.
  • To hold them warm for a party, place baked mushrooms on a baking sheet in a 200 degree Fahrenheit oven for up to one hour.

Nutrition

Find it online: https://spoonsprout.com/sausage-stuffed-mushrooms-recipe-easy-bake/