Sausage Stuffed Mushrooms Recipe
These cream cheese sausage stuffed mushrooms are a delicious and easy appetizer recipe that can be served hot or warm. Each mushroom is stuffed with spicy sausage, cream cheese, and topped with a panko and a Parmesan breadcrumb topping.
Servings: 12 people
Calories: 161kcal
Ingredients
- 2 pounds mushrooms
- 1/2 pound spicy sausage
- 2 teaspoons garlic minced
- 8 ounces cream cheese softened
- 1/4 cup Panko breadcrumbs
- 1/4 cup Parmesan cheese
- 1 tablespoon butter melted
- parsley
Instructions
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper and set aside.
- Wipe off the mushrooms with a paper towel and gently pop out the stem of the mushroom. Chop mushroom stems finely and set aside.
- Heat a saucepan over medium head then add the sausage. Saute until almost completely cooked through, then add the mushroom stems and garlic. Continue to cook for a few minutes until the stems are tender.
- Add the cream cheese and heat until the cream cheese is melted, stirring well to combine. Remove from the heat.
- Using a small spoon (or a piping bag with the tip cut off) fill each mushroom until there is a heaping mound of sausage in each mushroom. Place on the prepared baking sheet.
- In a small bowl, combine the panko breadcrumbs, melted butter, and the Parmesan cheese. Sprinkle the breadcrumb topping over each filled mushroom.
- Bake in your preheated oven for about 20-25 minutes, or until the mushrooms are cooked and the cream cheese mixture is lightly golden.
- Remove from the oven and garnish with freshly chopped parsley. Serve warm. Enjoy!
Notes
Storing instructions: the mushroom filling mixture can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 24g | Calories: 161kcal | Carbohydrates: 4g | Protein: 7g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 38mg | Sodium: 236mg | Potassium: 313mg | Fiber: 1g | Sugar: 2g | Vitamin A: 313IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg