\nSay hello to the ultimate bite-sized holiday appetizer: Italian Sausage Stuffed Mushrooms! White button mushrooms are stuffed with a creamy sausage filling, topped with freshly grated parmesan cheese, and baked to perfection. This is the best stuffed mushroom recipe out there!<\/p>\n
Sausage Stuffed Mushrooms: The Ultimate Holiday Appetizer\u00a0
\nWhen it comes to bite-sized holiday appetizer recipes\u2026 nothing beats stuffed mushroom caps. Especially when they\u2019re made the right way. Proper stuffed mushrooms should be tender yet crispy, with TONS of filling \u2013 fill that cap all the way up to the top, baby. And have plenty of gooey cheese on top!
\nYou can stuff your mushrooms with almost anything from crab to finely chopped mushroom stems. But my current favorite stuffed mushroom recipe features a cheesy sausage mixture topped with freshly grated parmesan cheese. They\u2019re baked to perfection and topped with a sprinkle of fresh parsley for a pop of color! These basically fly off the tray, so make sure you have enough for guests to eat 3 or 4. Because they will!<\/p>\n
Stuffed Mushroom Recipe: Ingredients\u00a0<\/p>\n
White Button Mushrooms:\u00a0Large cremini mushrooms (aka baby bella mushrooms) make a fine substitute. No need to save the stems, because you don\u2019t chop the stems for this recipe.
\nOlive Oil:\u00a0The recipe divides the olive oil, so you will use it in two different parts. Any olive oil will work, no need to get fancy here.
\nSausage:\u00a0I prefer sweet Italian sausage, but you may use spicy. Whatever variety of sausage you use, remove it from the casing before cooking it.
\nShallots:\u00a0Adds a subtle sweetness. You can use a small yellow onion instead, if needed.
\nGarlic:\u00a0Adds just the right amount of garlicky flavor, without overwhelming the other flavors in the dish.
\nSpices and Seasonings:\u00a0Rosemary, thyme, salt and black pepper, and crushed red pepper flakes add spice and flavor. Please use fresh herbs! And add more salt and pepper as needed.
\nWhite Wine:\u00a0I prefer a dry white here, such as Sauvignon blanc, Pinot Grigio, or Chardonnay. But use any white wine you enjoy the taste of. If you don\u2019t consume alcohol, low-sodium chicken broth will work as a sub.
\nMascarpone Cheese:\u00a0If you can\u2019t find this, make the stuffed mushrooms with cream cheese instead. Full-fat brick style cream cheese makes a great replacement. Be sure to bring it to room temperature\u00a0before use.\u00a0
\nPanko Bread Crumbs:\u00a0I love the texture panko adds, but in a pinch, plain bread crumbs will work. You can also use gluten free bread crumbs to make this recipe gluten free.
\nParmesan:\u00a0I like finely shredded parmesan cheese here because it adds a little extra texture. But freshly grated parmesan will work great, too.
\nParsley:\u00a0This is an optional ingredient, but if you do use it, be sure to use FRESH parsley, not dried. And finely chop it before sprinkling it on top of the mushrooms caps. Fresh chives would also work nicely here.<\/p>\n
How to Make Stuffed Mushrooms in 20 minutes!\u00a0<\/p>\n
Oven Prep:\u00a020 minutes before baking, preheat your oven. Grease a large baking pan with nonstick spray and set it aside until needed. Now you\u2019re ready to make stuffed mushrooms!
\nClean the Mushrooms:\u00a0Gently clean the mushroom caps with a damp paper towel. This can be time consuming, so plan about 10 minutes for this step.
\nPrepare the Mushrooms:\u00a0Remove the stems from the mushrooms and gently hallow them out using a small spoon. Set the mushroom caps aside. I discard my mushrooms stems, but you can add the chopped stems to the filling, if desired. It makes the filling a little more watery.
\nCook the Sausage:\u00a0Add the sausage to a skillet over medium heat and cook the sausage until no pink remains. Add in the spices, herbs, and wine. This will smell incredible!
\nMake the Filling:\u00a0Scrape the sausage mixture into a large bowl and let it cool down for a few minutes. Then add the cheese, bread crumbs and parmesan. The mixture should be extremely thick.
\nStuff the Mushrooms Cavity:\u00a0Fill each mushroom with the sausage mixture. Be generous with the filling, letting it mound over the rim of the cap. It won\u2019t spread in the oven.
\nBake the Stuffed Mushrooms:\u00a0Sprinkle with extra Parmesan cheese, arrange the mushrooms on the prepared baking sheet, and bake until golden brown. These are most delicious served hot! Although still quite tasty served warm or at room temperature.<\/p>\n
Can you Make Stuffed Mushrooms ahead of Time?<\/p>\n
You can fully stuff and assemble this stuffed mushroom recipe up to 12 hours before baking. Simply cover and refrigerate until you\u2019re ready to bake them.
\nYou can make the sausage filling up to 24 hours in advance. Cover tightly and refrigerate until needed.
\nIf the filling feels too stiff to scoop, simply let it sit at room temperature for 30 minutes then try again. I don\u2019t suggest microwaving the filling.
\nOnce baked, I don\u2019t suggest reheating the stuffed mushrooms again. The mushroom caps will release excess moisture when double baked and become soggy.
\nBut if you must reheat them, I preheat the oven to 400 degrees and bake for 3 to 5 minutes, or just until warm.<\/p>\n
Suggestions for Serving Stuffed Mushrooms
\nThese yummy stuffed mushrooms are our go-to appetizer for entertaining! We make them on Christmas Eve, for baby and bridal showers, and sometimes even for Easter dinner. They pair wonderfully with champagne, red wine, beer, or white wine! So they\u2019re great for cocktail hour appetizers, too.
\nI find people cannot STOP eating these, so if you\u2019re serving a larger crowd, double the recipe. My guests typically enjoy 3 to 4 mushroom caps, so I\u2019d plan for that when thinking about how many mushroom caps per person.
\nLooking for a few other appetizers to pair them with? Try my baked brie bread bowl, sweet and spicy chicken wings, or prosciutto wrapped shrimp!\u00a0They\u2019re all great holiday appetizers!
\nMore Italian Sausage Recipes:<\/p>\n
Italian Sausage Stuffed Mushrooms<\/p>\n
Ashley Manila<\/p>\n
Say hello to the ultimate bite-sized holiday appetizer: Italian Sausage Stuffed Mushrooms! White button mushrooms are stuffed with a creamy sausage filling, topped with freshly grated parmesan cheese, and baked to perfection. This is the best stuffed mushroom recipe out there!<\/p>\n
Prep Time 20 minutes minsCook Time 1 hour hrCooling time: 10 minutes mins<\/p>\n
Course AppetizerCuisine Italian<\/p>\n
Servings 24 mushrooms caps<\/p>\n
Ingredients\u00a024 whole fresh white mushrooms 4 Tablespoons olive oil divided 1 pound (454g) sweet Italian sausage casings removed 2 small shallots peeled and chopped 2 cloves garlic minced 2 teaspoons fresh rosemary minced 1 teaspoon fresh thyme minced 1\/2 teaspoon salt 1\/4 teaspoon black pepper 1\/4 teaspoon crushed red pepper flakes optional 1\/4 cup (57ml) dry white wine8 ounces (227g) mascarpone cheese1\/2 cup (40g) panko bread crumbs 1\/2 cup (50g) grated parmesan cheese fresh parsley minced, for garnish, optional
\nInstructions\u00a0Preheat the oven to 350 degrees (F). Lightly grease a large baking sheet (or line with parchment paper).\u00a0Carefully clean the mushroom caps with a damp paper towel, removing all dirt and grit. Then gently remove the mushroom stems and, using the tip of a small spoon, hollow out the center of the mushrooms. Heat 2 Tablespoons (28ml) of the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 8 minutes.\u00a0Add the remaining 2 Tablespoons (28ml) of olive oil. Reduce the heat to medium and add the shallots. Cook, stirring frequently, for 5 to 6 minutes. Stir in the garlic, rosemary, thyme, and crushed red pepper flakes, and cook for another minute or two, just until fragrant.\u00a0Pour in the wine to deglaze the skillet, scraping any stuck bits from the bottom, and allowing the liquid to evaporate for a couple of minutes. Season with salt and pepper and remove the pan from heat.Scrape the mixture into a large bowl and set aside and cool slightly, about 10 minutes. Stir in the mascarpone cheese, panko bread crumbs, parmesan, and parsley. The mixture should be very thick.\u00a0 Using a small spoon, stuff each mushroom cap with a generous amount of the filling, letting it significantly mound over the rim of the cap.\u00a0 Sprinkle each cap with about 1 teaspoon of additional Parmesan cheese. Arrange the mushroom caps neatly on the prepared baking sheet.Place in the oven and bake until the stuffing is deeply browned and liquid starts to form under the caps, about 20 to 25 minutes. Serve warm!\u00a0 <\/p>\n
Keyword mushrooms, italian sausage, stuffed mushrooms, appetizers<\/p>\n","protected":false},"excerpt":{"rendered":"
Say hello to the ultimate bite-sized holiday appetizer: Italian Sausage Stuffed Mushrooms! White button mushrooms are stuffed with a creamy sausage filling, topped with freshly grated parmesan cheese, and baked to perfection. This is the best stuffed mushroom recipe out there! Sausage Stuffed Mushrooms: The Ultimate Holiday Appetizer\u00a0 When it comes to bite-sized holiday appetizer […]<\/p>\n","protected":false},"author":1,"featured_media":174,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[6],"tags":[],"class_list":{"0":"post-173","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-healthy-meals"},"_links":{"self":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/173","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=173"}],"version-history":[{"count":0,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/173\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/media\/174"}],"wp:attachment":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=173"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=173"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=173"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}