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
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