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Sausage Stuffed Mushrooms

Sausage Stuffed Mushrooms are a great make ahead appetizer for parties.

Servings: 6
Author: Kami | NoBiggie.net
Ingredients
  • 18-20 mushrooms, stems removed and saved (2 8oz. packages)
  • 3 tablespoons butter divided
  • 1/2 cup onion diced fine
  • 1/2 teaspoon garlic minced
  • 1 pound mild Italian sausage casings removed
  • 4 oz. cream cheese softened
  • 1/4 cup parmesan cheese grated
  • 1/2 cup mozzarella cheese grated
  • 1/4 cup Italian flat leaf parsley chopped and divided
  • 1/3 cup Italian breadcrumbs or Panko breadcrumbs
  • cooking spray
Instructions
  1. Preheat oven to 375 F.
  2. Spray a sheet pan with cooking spray.
  3. Place the mushroom tops upside down on the sheet pan. They will all be different sizes so arrange them with similar sized mushroom tops.
  4. Chop up all the mushroom stems into small pieces.
  5. In a medium sized skillet set to medium high heat brown the sausage breaking it up into small pieces as you cook it.

  6. Move the cooked sausage to a plate lined with paper towels to catch excess grease.

  7. In the same pan melt 1 tablespoon of butter and add the diced onion and cook until translucent. Add in the chopped mushroom stems. Cook the mushroom stems and the onions together. Add the cooked and crumbled sausage back into the pan. Add the minced garlic. Toss and cook mixture until well combined.
  8. Move mixture to a heat proof bowl.
  9. Add the grated parmesan cheese, grated mozzarella cheese and some of the chopped parsley.
  10. Stir mixture until well combined.

  11. Spoon the mixture into the mushroom tops. Or you can use your fingers to add the mixture to each mushroom top to press the mixture into each mushroom in the shape of a little mound.

  12. Melt the remaining butter in the microwave. Add it to the breadcrumbs and stir to combine the two together.
  13. Sprinkle the breadcrumbs over each stuffed mushroom.

  14. Bake stuffed mushrooms for 20 minutes or until the tops of the mushrooms are browned and the mushrooms are cooked through.

  15. Garnish with a little sprinkle of chopped parsley. Serve warm.