Sausage Stuffed Mushrooms
Sausage Stuffed Mushrooms are the perfect bite-sized appetizer for your next dinner party! Ready in less than an hour, and easy to make ahead, too!
Ingredients
- 2 pounds large (900 g) white mushrooms about 16-20 mushrooms
- 16 ounces (900 g) ground Italian sausage
- 1 small yellow onion diced
- 2 cloves garlic minced
- 4 ounces (113 g) cream cheese
- ¼ cup (21 g) parmesan cheese
- ¼ cup (30 g) panko breadcrumbs
- 2 tablespoons (28 g) butter melted
- 2 tablespoons fresh flat leaf parsley chopped, for garnish
Instructions
- Prep the mushrooms: clean the mushrooms under running water with your hands, and pat them dry with paper towels. With a paring knife, remove the stems (but save them for another dish!) and spread out the mushroom caps on a parchment-lined baking sheet stem side up.
- Preheat the oven to 375°F/190°C.
- In a skillet, cook the sausage breaking it apart with a wooden spoon until it’s no longer pink. If there’s a lot of grease in the pan, drain it reserving about 1 tablespoon.
- Add the onion and cook for 3 minutes or until the onion is translucent.
- Add the garlic, and cook for 30 seconds. Remove from heat.
- Place the sausage in a bowl, add cream cheese and parmesan. Stir to combine.
- Divide the sausage mixture between the mushrooms.
- In a small bowl, combine the breadcrumbs with butter, and sprinkle over the mushrooms.
- Bake in the oven for 20 minutes or until the mushrooms are cooked through and the stuffing is browned and crusty.
- Garnish with parsley and serve on a platter.
Notes
- Italian pork sausage can be substituted with any ground meat.
Nutrition
Calories: 128kcal | Carbohydrates: 3g | Protein: 6g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 224mg | Potassium: 221mg | Fiber: 1g | Sugar: 1g | Vitamin A: 156IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/sausage-stuffed-mushrooms/