These sausage stuffed mushrooms are packed with flavor and make for a perfect appetizer! The juicy sausage mix inside the tender mushrooms will surely impress your guests.
Trust me, these bites disappear fast! I love making them for parties – they’re a hit every time. Plus, they’re easy to whip up, which means more time for fun!
Key Ingredients & Substitutions
Mushrooms: I like using large cremini mushrooms for their rich flavor, but white button mushrooms work fine too. If you can’t find fresh mushrooms, canned mushrooms can be used in a pinch, but they won’t hold the filling as well.
Italian Sausage: You can choose between mild or spicy sausage based on your heat preference. For a lighter option, ground turkey or chicken sausage is a great substitute that maintains flavor without being too heavy.
Breadcrumbs: I prefer Italian seasoned breadcrumbs for an extra flavor kick, but plain ones are perfectly fine. If you want a gluten-free version, use gluten-free breadcrumbs or crushed nuts, which add a nice crunch!
Parmesan Cheese: Freshly grated Parmesan gives the best flavor and melts beautifully. If you’re looking for a dairy-free option, nutritional yeast adds a cheesy taste without the dairy.
How Do I Ensure Perfectly Stuffed Mushrooms?
Stuffing mushrooms sounds simple, but it’s all about getting that filling just right. Here’s how to nail it:
- Choose mushrooms of similar size, so they cook evenly.
- When making the filling, make sure everything is well combined. If it feels too dry, a drizzle of olive oil can help bind it together.
- Spoon the mixture firmly into each cap, packing it lightly to avoid any gaps.
- Drizzling the stuffed mushrooms with olive oil before baking helps keep them juicy and prevents dryness.
- Keep an eye on them while baking – you’ll know they’re done when the tops are golden and the mushrooms are tender!
Enjoy these tips to make your sausage stuffed mushrooms a hit at any gathering!
How to Make Delicious Sausage Stuffed Mushrooms
Ingredients You’ll Need:
For the Stuffing:
- 16 large cremini or white mushrooms, stems removed and finely chopped
- 1/2 pound Italian sausage (mild or spicy), casing removed
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup breadcrumbs (Italian seasoned or plain)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped, plus extra for garnish
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons olive oil, divided
- Optional: 1/4 teaspoon crushed red pepper flakes for a little heat
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and 25 minutes of cooking time, giving you a total of around 40 minutes from start to finish. It’s a quick and tasty appetizer that impresses everyone!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). Lightly grease a baking sheet with cooking spray or line it with parchment paper to prevent sticking.
2. Clean the Mushrooms:
Gently wipe the mushrooms with a damp cloth to clean them. Carefully remove the stems from each mushroom and finely chop them into tiny pieces. Set the caps aside for later use.
3. Cook the Filling:
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped mushroom stems and sauté for about 3-4 minutes, or until they’re softened and fragrant.
4. Add the Sausage:
Next, add the Italian sausage to the skillet with the mushroom stems. Use a spoon to break up the sausage as it cooks. Continue cooking until the sausage is browned and no longer pink (about 5-7 minutes).
5. Stir in Aromatics:
Now, add in the chopped onion and minced garlic to the skillet. Stir and cook for an additional 2-3 minutes until the onion becomes soft and the garlic is fragrant.
6. Mix the Stuffing Ingredients:
Remove the skillet from heat. Stir in the breadcrumbs, grated Parmesan cheese, chopped parsley, black pepper, salt, and crushed red pepper flakes (if you like a little heat). Ensure everything is well mixed. If it feels a bit dry, just add a splash of olive oil to moisten it.
7. Stuff the Mushrooms:
Take the prepared mushroom caps and spoon the sausage mixture generously into each one, pressing down lightly to pack it in.
8. Arrange and Drizzle:
Place the stuffed mushrooms on the lined baking sheet. Drizzle any remaining olive oil over the tops of the mushrooms to keep them moist during baking.
9. Bake Until Golden:
Slide your baking sheet into the oven and bake for about 20-25 minutes, until the mushrooms are tender and the tops are golden brown.
10. Serve and Enjoy:
Once done, take them out of the oven and sprinkle extra chopped parsley on top for a fresh finish. Serve warm and watch them disappear!
These sausage stuffed mushrooms make an excellent appetizer for any gathering or a delightful snack to enjoy at home. Enjoy every savory bite!
Can I Use Different Types of Sausage?
Absolutely! You can substitute Italian sausage with any ground sausage you prefer, such as turkey sausage for a lighter option or a flavored sausage for a unique twist. Just adjust the seasoning based on the flavor profile of the sausage you choose.
How Do I Store Leftover Stuffed Mushrooms?
Store any leftovers in an airtight container in the fridge for up to 2-3 days. To reheat, place them in the oven at 350°F (175°C) for about 10 minutes, or until heated through. You can also microwave them, but the oven will keep them crispier!
Can I Make the Filling Ahead of Time?
Yes, you can prepare the filling a day in advance. Once it’s cooked and cooled, store it in the fridge. When you’re ready to make the mushrooms, simply stuff the caps and bake as directed!
What Can I Serve with Stuffed Mushrooms?
These mushrooms pair wonderfully with a variety of dishes! Serve them as a part of a charcuterie board, alongside a fresh salad, or as a side to pasta dishes. They’re also fantastic as a standalone appetizer!
