Sausage Stuffed Mushrooms Recipe

Introduction:

These Sausage Stuffed Mushrooms are the epitome of savory indulgence and make for the perfect party appetizer. Prepare the rich cream cheese filling up to three days ahead for seamless party planning. Freshly baked and served straight from the oven, these delectable stuffed mushrooms are bound to vanish in no time!

Course:

Appetizer

Cuisine:

American

Keywords:

Sausage and Cream Cheese Stuffed Mushrooms, Sausage Cream Cheese Stuffed Mushrooms, Sausage Stuffed Mushrooms Recipe

Ingredients:

• 20 medium to large cremini mushrooms or white button mushrooms, stems removed and set aside
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 lb ground Italian sausage
• 1 small sweet onion, finely chopped
• 3 cloves garlic, minced
• ½ teaspoon marjoram
• ½ teaspoon kosher salt
• ½ teaspoon fresh ground black pepper
• 6 ounces cream cheese, softened and cut into small cubes
• 3/4 cup finely grated Parmesan cheese
• ¼ cup Italian breadcrumbs
• 2 tablespoons chopped fresh parsley

Instructions:

1. Preheat Oven: Preheat the oven to 350 degrees Fahrenheit. Lightly wash the mushrooms and thoroughly dry them with paper towels.
2. Prepare Sausage Mixture: In a large skillet over medium heat, heat olive oil and melt butter. Add the ground Italian sausage and brown it. Once halfway browned, add chopped onion and cook for several minutes. Reduce heat to low, add minced garlic, marjoram, sea salt, and black pepper. Cook for 1 minute, stirring constantly. Remove from heat and let the mixture cool.
3. Combine Ingredients: Transfer the sausage mixture to a large bowl. Add cream cheese, Parmesan cheese, breadcrumbs, and 1 1/2 tablespoons of parsley. Stir to combine.
4. Stuff Mushrooms: Spoon or scoop the sausage mixture into the mushroom caps. Sprinkle with remaining parsley.
5. Bake: Place stuffed mushrooms on a baking sheet and bake uncovered for 20 minutes.

Notes:

• Cleaning Mushrooms: Mushrooms act like sponges, so lightly rinse them to remove dirt, then promptly dry them. Alternatively, wipe them clean with a damp paper towel. Avoid soaking them in water.
• Precooking Mushrooms: For extra moisture removal, precook mushrooms by baking them on a broiler pan or screen for about 7 minutes. Let them cool cap-side up for 15 minutes.
• Sausage Options: You can use Italian pork sausage or unseasoned pork sausage for this recipe.
• Fresh Parmesan: Freshly grated Parmesan cheese enhances the flavor significantly.
• Make-Ahead Tip: Prepare the stuffing up to three days in advance and store it in an airtight container in the refrigerator. Stuff the mushrooms a few hours before baking for optimal freshness.
• Cream Cheese Tip: Soften cream cheese and cut it into small cubes for easier mixing.
• Use a Scoop: Utilize a small scoop for effortless stuffing of the mushrooms.
• Party Planning: Bake the stuffed mushrooms staggered for parties. Store uncooked baking sheets in the refrigerator and bake them off as needed to offer guests freshly baked treats.
• Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave.

Nutrition Information:

• Calories: 167kcal
• Carbohydrates: 4g
• Protein: 7g
• Fat: 14g
• Saturated Fat: 6g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 6g
• Trans Fat: 0.03g
• Cholesterol: 33mg
• Sodium: 375mg
• Potassium: 182mg
• Fiber: 1g
• Sugar: 2g
• Vitamin A: 220IU
• Vitamin C: 3mg
• Calcium: 72mg
• Iron: 1mg

FAQs:

Q: Can I make these stuffed mushrooms ahead of time?
A: Yes, you can prepare the stuffing up to three days in advance and store it in the refrigerator. Stuff the mushrooms a few hours before baking for best results.

Q: Can I use different types of mushrooms for this recipe?
A: Yes, you can use cremini mushrooms, white button mushrooms, or any other variety you prefer.

Q: How should I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave before serving.