Sausage-Stuffed Mushrooms
Sausage-Stuffed Mushrooms are a delightful appetizer filled with rich flavors and creamy textures, perfect for any gathering.
Ingredients
Mushroom Caps
- 12 large 12 large mushrooms Choose the biggest ones you can find.
Filling Ingredients
- 1 pound 1 pound Italian sausage Sweet or spicy, depending on preference.
- 1 small 1 small onion, finely chopped Brings sweetness and depth.
- 2 cloves 2 cloves garlic, minced Adds aroma and savory flavor.
- 8 ounces 8 ounces cream cheese, softened Makes the filling creamy.
- 1/2 cup 1/2 cup grated Parmesan cheese Adds delightful sharpness.
- 1/4 teaspoon 1/4 teaspoon black pepper For subtle heat.
- 1 tablespoon 1 tablespoon fresh parsley, chopped (optional) For garnish.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Gently remove the stems from the mushrooms and set the caps aside. Chop the stems for the filling.
Cooking the Filling
- In a skillet over medium heat, crumble and cook the Italian sausage until browned and cooked through.
- Add the finely chopped onion and minced garlic. Cook until the onion is translucent.
- Remove the skillet from heat and stir in the softened cream cheese until well blended.
- Add the grated Parmesan and black pepper, stirring until incorporated.
Stuffing and Baking
- Spoon the filling into each mushroom cap, pressing it down gently.
- Arrange the stuffed mushrooms on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, until the mushrooms are tender and the tops are golden and bubbly.
- Optionally, garnish with fresh parsley before serving.
Notes
For extra flavor, add fresh herbs like rosemary to the filling. Let cool slightly before serving. These stuffed mushrooms can be made ahead and reheated for best results.
Nutrition
Serving: 1gCalories: 140kcalCarbohydrates: 3gProtein: 8gFat: 10gSaturated Fat: 5gSodium: 340mgSugar: 1g
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