These Stuffed Mushrooms strike the perfect balance between rich and fresh. The Italian sausage gives them depth, the cream cheese keeps the filling smooth, and the parsley adds just the right brightness. Make a tray and they’ll be gone before you know it.
Helpful Tips
- Use baby bellas: They hold their shape well and have great flavor for stuffing.
- Chop the stems finely: Sautéed with onions and garlic, they add even more mushroom flavor to the mix.
- Don’t skip the drizzle: That final bit of olive oil before baking helps the tops brown and keeps the mushrooms juicy.
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Sausage & Herb Stuffed Mushrooms
The Italian sausage gives them depth, the cream cheese keeps the filling smooth, and the parsley adds just the right brightness.
Ingredients
- 20 baby bella mushrooms cleaned
- 1/4 cup onion finely chopped
- 2 cloves garlic minced
- 1/2 pound ground Italian sausage mild or spicy
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes optional
- 1/2 cup breadcrumbs
- 1/3 cup grated Parmesan cheese plus more for garnish
- 1/4 cup fresh parsley chopped
- 4 oz cream cheese softened
- 2 tablespoons olive oil divided
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Place the mushroom cups on the baking sheet.
- Gently remove the stems from the mushrooms and chop them.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped mushroom stems, onion, and garlic. Sauté for 3-4 minutes until softened. Add the sausage, breaking it up as it cooks, until browned. Season with salt, pepper, and red pepper flakes if using.
- Turn off the heat. Stir in the breadcrumbs, Parmesan cheese, parsley, and cream cheese. Mix until well combined.
- Spoon the sausage mixture into each mushroom cap, packing it in tightly.
- Drizzle the remaining olive oil over the stuffed mushrooms. Bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
- Let cool slightly before serving. Garnish with Parmesan cheese.
Nutrition
Calories: 90kcalCarbohydrates: 4gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 15mgSodium: 141mgPotassium: 142mgFiber: 0.3gSugar: 1gVitamin A: 170IUVitamin C: 1mgCalcium: 32mgIron: 0.4mg
Tried this recipe?Let us know how it was!
Laura is the founder and editor of the travel blogs Savored Sips and Savored Journeys. She is dedicated to sharing the best information about drinks found around the world.