Sausage Stuffed Mushrooms

These bite size appetizers are perfect for a party even as a side dish. You’ve gotta try these cheesy sausage stuffed mushrooms!

Sausage Stuffed Mushrooms | lifemadesimplebakes.com

I’ve gotta be honest. Holiday parties are my favorite. Lots of friends and family, festive music, gift-giving and of course, FOOD! These bite size appetizers are easy, delicious and perfect for special occasions. They only take a few minutes to prep and the rest is done in the oven. Even mushroom haters love these cheesy sausage stuffed mushrooms!

Sausage Stuffed Mushrooms | lifemadesimplebakes.com

For this recipe (and most that involve mushrooms on LMS) I used cremini mushrooms. They’re similar to baby bellas. If you have trouble finding them you can always use white mushrooms. For the filling I used a quarter pound of hot Italian sausage. It has just the right amount of spice to give these mushrooms a very small kick. You can use mild Italian sausage too. If wine isn’t something you have on hand, chicken broth is a perfectly acceptable substitute, it just may take more time to reduce.

Sausage Stuffed Mushrooms | lifemadesimplebakes.com

One last suggestion for you. SERVE THEM HOT! These mushrooms should be served straight from the oven. You can easily prep them a day in advance and keep them refrigerated until you’re ready to bake them. You want the cheese to be gooey and the sausage to be nice and warm. Trust me! Serve these at your next gathering and they’ll be gone in seconds, I promise!

Sausage Stuffed Mushrooms

These bite size appetizers are perfect for a party even as a side dish. You’ve gotta try these cheesy sausage stuffed mushrooms!

Ingredients:

  • 1/4 lb. hot Italian ground sausage
  • 24 crimini mushrooms, stems removed and discarded
  • 1/4 c. yellow onion, finely diced
  • 4 cloves minced garlic
  • 1/4 c. white wine OR chicken broth
  • 6 oz. original cream cheese
  • 1 egg yolk
  • 2 tbsp. panko bread crumbs
  • 3/4 c. grated parmesan cheese
  • 1/2 tsp. kosher sea salt
  • 1/4 tsp. garlic powder
  • 1/8 tsp. ground black pepper
  • 2 tbsp. fresh minced parsley, divided

Directions:

  1. Preheat oven to 350 degrees. Line a standard size baking sheet with parchment paper or a silicone baking mat, set aside.
  2. In a large skillet set over medium heat, cook sausage, crumbling as it browns. Using a slotted spoon, transfer sausage to a medium mixing bowl.
  3. Finely chop 6 mushrooms. Add to skillet with the sausage grease and saute until tender, about 3 minutes, then add the onion and garlic. Continue cooking for an additional 3 minutes. Slowly pour in wine to deglaze the pan. Using a whisk, scrape up all of the browned bits off the bottom of the pan. Allow the wine to reduce almost completely. Transfer to the mixing bowl with the sausage.
  4. Add cream cheese, egg yolk, panko, parmesan cheese, salt, garlic, pepper, and 1 tablespoon parsley. Mix to combine.
  5. Spoon mixture into the center of the mushrooms, pressing slightly. Add a little extra to create a mound on top of the mushroom.
  6. Place in the oven and bake for 25 minutes, or until golden brown. Remove from the oven and allow to cool for 5 minutes before sprinkling the tops with the remaining parsley. Serve immediately.
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