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Sausage Stuffed Mushrooms with Cream Cheese

Sausage stuffed mushrooms with cream cheese bake until the cremini caps are tender and the savory filling is lightly browned. Italian sausage, Parmesan, and breadcrumbs make a rich, easy-to-serve appetizer.
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Prep Time 15 minutes
Cook Time 39 minutes
Resting time 5 minutes
Total Time 59 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Italian
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

For the mushrooms
  • 16 cremini mushrooms large; about 1.5 pounds; stems removed and finely chopped, caps reserved
  • 1 tbsp olive oil
For the filling
  • 0.5 lb bulk Italian sausage
  • 1 cloves garlic minced
  • 8 oz cream cheese softened
  • 0.33 cup grated Parmesan cheese
  • 0.25 cup plain dry breadcrumbs
  • 2 tbsp fresh parsley chopped
  • 0.25 tsp black pepper

Equipment

  • 1 rimmed baking sheet
  • 1 skillet

Method
 

Prepare the mushrooms
  1. Heat the oven to 375°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Brush the mushroom caps with the olive oil and arrange them cavity-side up on the baking sheet.
Make the filling
  1. Cook the sausage in a skillet over medium heat for 6 to 8 minutes, breaking it into small pieces, until no longer pink.
  2. Add the chopped mushroom stems and cook for 4 to 5 minutes, until tender.
  3. Stir in the garlic and cook for 30 seconds.
  4. Check that the sausage has reached 160°F.
  5. Drain off excess fat and let the mixture cool for 5 minutes.
  6. Stir the cream cheese, Parmesan, breadcrumbs, parsley, and black pepper into the sausage mixture until evenly combined.
Stuff and bake
  1. Spoon the filling into the mushroom caps.
  2. Bake for 20 to 25 minutes, until the caps are tender and the filling is lightly browned.
  3. Let rest for 5 minutes before serving.

Notes

For a more even bake, arrange the caps cavity-side up with space between them. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream cheese filling may become grainy. For a lighter option, use turkey Italian sausage.