Sausage Stuffed Mushrooms
Sausage Stuffed Mushrooms are a crowd-pleasing appetizer perfect for any occasion. These bite-sized treats are packed with flavorful Italian sausage, garlic, and melty mozzarella, all topped with a crispy breadcrumb crust that adds the perfect finishing touch.
The combination of savory sausage and earthy mushroom caps creates an irresistible bite. With a few simple ingredients and easy preparation, these stuffed mushrooms are as delicious as they are simple to make.
Ideal for game day, holiday parties, or any gathering, these Sausage Stuffed Mushrooms will quickly become a favorite. Their bold flavor and satisfying texture ensure they’ll be a hit every time they’re served.
Sausage Stuffed Mushrooms Ingredients
Sausage Stuffed Mushrooms come to life with a perfect balance of savory and rich ingredients. The earthy flavor of portabella mushrooms provides the ideal base, while Italian sausage adds depth and heartiness to each bite.
A touch of butter enhances the richness, while onions and garlic bring a warm, aromatic foundation. Mozzarella melts beautifully into the filling, adding creaminess and a mild, comforting flavor. Finally, a crisp breadcrumb topping offers the perfect contrast to the tender mushroom caps.
Sausage Stuffed Mushrooms: A Savory Party Favorite
These Sausage Stuffed Mushrooms are a must-try appetizer for any gathering. With their tender mushroom caps filled with seasoned Italian sausage, melted mozzarella, and a crisp breadcrumb topping, these bite-sized delights pack a punch of flavor in every bite. Perfectly balanced, simple to prepare, and loved by everyone, they are sure to become a favorite at your next dinner party or celebration.
Recipe Tips
- Avoid Soggy Mushrooms: To prevent the mushrooms from becoming soggy, make sure to clean them properly by wiping them with a damp paper towel rather than soaking them in water. Also, avoid overcooking the filling, as excess moisture can seep into the mushrooms and ruin their texture.
- Cheese Variations: While mozzarella is the classic choice for these stuffed mushrooms, feel free to experiment with other cheeses like Parmesan or provolone. A blend of cheeses can also add more depth of flavor to the filling.
- Customize the Sausage: The type of sausage you choose can make a big difference in the flavor. If you like a little heat, opt for spicy Italian sausage. If you prefer something milder, chicken sausage or sweet Italian sausage works beautifully. For a vegetarian twist, swap the sausage with crumbled tofu or a plant-based sausage alternative.
What to Serve with Sausage Stuffed Mushrooms
- Fresh Salad: A crisp, refreshing salad with a light vinaigrette pairs perfectly with the rich, savory flavors of these stuffed mushrooms. Consider a simple arugula salad with lemon, olive oil, and shaved Parmesan to balance the richness of the mushrooms.
- Garlic Bread: Serve these sausage stuffed mushrooms with some warm, toasty garlic bread for an extra touch of indulgence. The garlic and butter flavors will complement the mushroom filling, making for a delicious combination of textures and tastes.
- Wine Pairing: For a well-rounded appetizer experience, serve these stuffed mushrooms with a glass of white wine. A crisp Pinot Grigio or a light Sauvignon Blanc will cut through the richness of the sausage and cheese while enhancing the savory flavors.
FAQ
- Can I make these stuffed mushrooms ahead of time?
Yes, you can prepare the mushrooms up to the point of baking. Stuff the mushrooms, arrange them on a baking sheet, and cover them with plastic wrap. Refrigerate for up to 24 hours, then bake as instructed when you’re ready to serve. - Can I freeze Sausage Stuffed Mushrooms?
Absolutely! To freeze, bake the stuffed mushrooms as directed, let them cool completely, then place them in an airtight container. They can be frozen for up to 3 months. Reheat in the oven at 350°F (175°C) for about 15 minutes or until warmed through. - Can I use other types of mushrooms?
While baby portabella mushrooms are recommended for their size and flavor, you can use other mushrooms like white button mushrooms or cremini. Just be sure to choose mushrooms that are large enough to hold the filling. - How do I keep the stuffed mushrooms from getting too greasy?
Drain any excess grease from the sausage after cooking, and avoid overstuffing the mushrooms. Also, use paper towels to blot any excess oil from the tops before baking to ensure they bake up crispy and not greasy.
Sausage Stuffed Mushrooms
Ingredients
- Baby portabella mushrooms
- Italian sausage pork or chicken, mild or spicy
- Unsalted butter
- Yellow onion finely diced
- Garlic minced
- Italian seasoning
- Salt and black pepper
- Mozzarella cheese freshly shredded
- Breadcrumbs
Instructions
- Preheat the oven: Begin by setting your oven to 375°F (190°C). Position the oven rack in the center and lightly coat a large baking sheet with non-stick spray. Set aside.
- Prepare the mushrooms: Gently clean the mushroom caps with a damp paper towel to remove any dirt. Be careful not to soak the mushrooms in water.
- Remove the stems: After cleaning, carefully remove the stems from the mushroom caps. Use a spoon to scrape out any remaining gills. Finely dice the stems and set them aside; discard the gills.
- Cook the sausage: In a large skillet, brown the Italian sausage over medium-high heat until fully cooked. Drain any excess grease, transfer the sausage to a clean plate, and set aside.
- Sauté the vegetables: Melt a portion of the butter in the same skillet over medium heat. Add the diced onion and cook until softened. Then, add the diced mushroom stems, minced garlic, Italian seasoning, salt, and pepper. Cook until the mixture has reduced and the vegetables are lightly caramelized (around 5 minutes). Allow any excess moisture to evaporate.
- Combine sausage and cheese: Return the cooked sausage to the skillet and mix well with the vegetables. Remove the skillet from the heat, then stir in the shredded mozzarella cheese, allowing it to melt into the mixture.
- Prepare the breadcrumb topping: In a small bowl, melt the remaining butter. Stir in the breadcrumbs until well coated and set aside.
- Stuff the mushrooms: Using a spoon or small scoop, fill each mushroom cap with the sausage mixture, slightly heaping the filling. Arrange the stuffed mushrooms on the prepared baking sheet and top with the buttery breadcrumbs.
- Bake: Transfer the baking sheet to the oven and bake for 10 minutes. Rotate the pan 180 degrees and continue baking for another 10 minutes, or until the mushrooms are golden and the filling is bubbly.
- Serve: Once baked, remove the mushrooms from the oven and allow them to cool slightly before serving. Optionally, garnish with freshly minced parsley for added color and flavor.
Notes
To store, let the stuffed mushrooms cool completely, then place them in an airtight container. Keep in the refrigerator for up to 2-3 days.
To avoid sogginess, make sure the mushrooms are not too crowded on the baking sheet and ensure the filling is not too wet. Excess moisture can affect the texture and flavor.
