Sausage Stuffed Mushrooms
These savory sausage stuffed mushrooms are packed with hot Italian sausage, creamy cheese, herbs, and crispy breadcrumbs for the ultimate crowd-pleasing appetizer.
Equipment
- 9x13 baking dish
- large skillet
- mixing bowl
- wooden spoon
- oven
Ingredients
- 2 16 ounces whole baby Bella mushrooms, stems removed and cleaned
- 1/2 pound hot Italian sausage
- 1/2 small yellow onion, finely diced
- 1 stalk celery, finely diced
- 1 clove garlic, minced
- 1/2 teaspoon black pepper
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1/2 teaspoon red pepper flakes
- 1 ounce cream cheese, softened
- 1/4 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, shredded and divided
- 1/4 cup panko breadcrumbs
Instructions
- Preheat the oven to 350°F (175°C).
- Spray a 9×13 baking dish with nonstick cooking spray and set aside.
- Clean the mushrooms with a damp paper towel and place them top side down in the prepared baking dish.
- In a large skillet over medium heat, cook the Italian sausage until almost fully cooked. Add onion, celery, and garlic, then continue cooking until the sausage is fully cooked and vegetables are tender.
- Add black pepper, basil, oregano, and red pepper flakes. Stir well and cook for another 1–2 minutes. Remove from heat and allow the mixture to cool slightly.
- Transfer the cooled sausage mixture to a large bowl. Add cream cheese, mozzarella cheese, 1/4 cup Parmesan cheese, and panko breadcrumbs. Mix until fully combined.
- Fill each mushroom with a generous spoonful of the sausage mixture.
- Sprinkle the remaining Parmesan cheese evenly over the stuffed mushrooms.
- Bake for 30–35 minutes or until the mushrooms are tender and the tops are golden brown.
Notes
Use mild Italian sausage for a less spicy version. Baby portobello mushrooms work best because of their sturdy texture and rich flavor. Serve warm for the best cheesy texture.