Stuffed mushrooms are the perfect, poppable bite! Not only are they delicious, but they are also incredibly simple to make — which is the key to the perfect party app. They’re also easy to modify for dietary restrictions. No gluten, remove the breadcrumbs! No meat, remove the sausage! It’s as easy as that!
Sausage Stuffed Mushrooms Recipe
Makes: 12 servings
Total Time: 45 minutes
• 24 mushrooms (about 2-inch in diameter), stems removed
• 1 lb. bulk hot Italian sausage
• 1 small yellow onion, diced
• 4 ounces grated Parmesan cheese, divided
• 1 teaspoon Worcestershire sauce
• 4oz cream cheese (½ pkg), at room temperature
• ¼ cup bread crumbs
• 3 cloves garlic, minced
• 1 tablespoon chopped fresh parsley
• Sprigs of thyme
Preheat the oven to 350°F.
Hollow out each mushroom cap, reserving the inside.
Heat a skillet over medium-high heat. Add onion and cook 4-5 minutes until translucent. Add
sausage and mushroom cap reserves. Cook until sausage is browned, 6-7 minutes. Drain and
discard the grease.
Transfer sausage to a bowl and mix in 3 ounces Parmesan cheese, Worcestershire sauce, cream
cheese, bread crumbs, garlic and parsley into the sausage mixture. Stir until well combined.
Season with salt and pepper and mix again.
Stuff each mushroom cap with sausage mixture, sprinkle with remaining Parmesan, and arrange
filling side up in a baking dish.
Bake until mushrooms are tender and filling is brown on top, about 20 minutes. Garnish with