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Sausage Stuffed Mushrooms

Sausage stuffed mushrooms are filled with Italian sausage, cream cheese, panko, and Parmesan, then baked until the mushrooms are tender and the filling is lightly browned. The mushroom caps bake first to release excess liquid, helping keep the creamy filling hearty and well-set.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting 5 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Italian
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 24 cremini mushrooms large; about 1.5 pounds; wiped clean, stems removed and finely chopped
  • 1 lb Italian sausage bulk
  • 2 cloves garlic minced
  • 1 package (8 oz) cream cheese softened
  • 0.5 cup panko breadcrumbs
  • 0.33 cup Parmesan cheese finely grated
  • 2 tbsp fresh parsley chopped
  • 0.25 tsp ground black pepper

Equipment

  • 1 large rimmed baking sheet
  • 1 large skillet

Method
 

  1. Heat the oven to 400°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Arrange the mushroom caps gill side up on the baking sheet and bake for 10 minutes.
  4. Carefully pour off any liquid collected in the caps.
  5. While the mushrooms bake, cook the sausage and chopped mushroom stems in a large skillet over medium heat for 8 to 10 minutes, breaking the sausage into small pieces, until the sausage reaches 160°F and the stems are tender.
  6. Stir in the garlic for the last minute.
  7. Drain excess fat.
  8. Mix the sausage mixture with the cream cheese, panko, Parmesan, parsley, and black pepper until evenly combined.
  9. Divide the filling among the mushroom caps, mounding it slightly.
  10. Bake for 15 to 20 minutes, until the mushrooms are tender and the filling is hot and lightly browned.
  11. Rest for 5 minutes before serving.

Notes

For the best texture, pour off the liquid after the first bake and drain excess fat from the sausage. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the cream cheese filling may become grainy. For a gluten-free swap, use gluten-free panko and verify the sausage is gluten-free.