Cream Cheese and Sausage Stuffed Mushrooms Recipe
These Cream Cheese and Sausage Stuffed Mushrooms are made with a rich, cheesy filling and perfectly roasted mushrooms. They’re easy to make and great for snacking.
Servings: 18 mushrooms
Calories: 66kcal
Ingredients
- 24 cremini mushrooms
- 1/4 lb hot Italian ground sausage
- 1/4 cup yellow onion finely diced
- 4 cloves garlic minced
- 1/4 cup white wine
- 6 oz cream cheese
- 1 egg yolk
- 2 tbsp panko breadcrumbs
- 3/4 cup grated parmesan cheese
- 1/2 tsp kosher salt
- 1/4 tsp garlic powder
- 1/8 tsp ground black pepper
- 2 tbsp fresh parsley minced, divided
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a standard-size baking sheet with parchment paper or a silicone baking mat, then set it aside.
- In a large skillet over medium heat, cook the sausage, crumbling as it browns. Using a slotted spoon, transfer the sausage to a medium mixing bowl.
- Finely chop 6 mushrooms. Add them to the skillet with the sausage grease and sauté until tender, about 3 minutes. Add the onion and garlic, then continue cooking for another 3 minutes. Slowly pour in the wine to deglaze the pan. Using a whisk, scrape up all the browned bits from the bottom of the pan. Allow the wine to reduce almost completely. Transfer the mixture to the mixing bowl with the sausage.
- Add the cream cheese, egg yolk, panko, parmesan cheese, salt, garlic powder, pepper, and 1 tablespoon of parsley to the sausage mixture in the bowl. Mix until well combined.
- Spoon the mixture into the center of the mushrooms, pressing slightly. Add a little extra to create a mound on top of each mushroom.
- Place the mushrooms in the oven and bake for 25 minutes, or until golden brown. Remove from the oven and let them cool for 5 minutes before sprinkling the tops with the remaining parsley. Serve immediately.
Notes
STORE Sausage Stuffed Mushrooms leftovers in an airtight container in the refrigerator for 3–4 days. If FREEZING, place them in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container. They will keep in the freezer for up to 3 months.
To REHEAT, bake in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for 10–15 minutes until warmed through. You can also microwave them in short intervals until heated through, but this may soften the texture.Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a standard-size baking sheet with parchment paper or a silicone baking mat, then set it aside.
Nutrition
Serving: 18serving | Calories: 66kcal | Carbohydrates: 4g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 20mg | Sodium: 261mg | Potassium: 183mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 93IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 0.4mg
