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
- 32 ounces baby bella mushrooms – Opt for larger ones as they provide more space for filling.
- 1 pound Italian turkey or chicken sausage – Choose sweet or hot according to preference.
- 1 tablespoon extra virgin olive oil – Enhances flavor and aids in browning.
- ½ tablespoon sherry vinegar or red wine vinegar – Adds a subtle depth of acidity.
- ¼ teaspoon kosher salt – Balances flavors.
- ¼ teaspoon ground black pepper – Provides mild heat.
- 4 green onions finely chopped – Contributes a mild, fresh bite.
- 2 cloves garlic minced – Infuses aromatic depth.
- ¼ cup Italian seasoned breadcrumbs – Adds texture and binds the filling.
- 4 ounces reduced-fat cream cheese softened – Ensures a creamy consistency.
- 1 large egg yolk – Acts as a binding agent.
- ⅔ cup finely grated Parmesan cheese – Offers a rich savory element.
- Chopped fresh parsley – Used for garnish and added freshness.
Instructions
- Position an oven rack in the center and preheat to 350°F (177°C). Clean the mushrooms by gently wiping them with a paper towel. Detach the stems, finely chop them, and set aside. Keep the mushroom caps separate.
- Warm the olive oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking it into small crumbles, until fully browned, approximately 8 minutes. For a finer texture, a potato masher may be used.
- Incorporate the chopped mushroom stems, vinegar, salt, and black pepper into the skillet. Sauté until the stems soften, about 4 minutes.
- Stir in the green onions, garlic, and breadcrumbs. Remove from heat and allow the mixture to cool slightly.
- In a large mixing bowl, blend the softened cream cheese, egg yolk, and Parmesan cheese until smooth. Gently fold in the cooled sausage mixture until evenly combined.
- Generously spoon the prepared filling into each mushroom cap, forming a slight mound on top. Arrange the stuffed mushrooms in a baking dish so they fit snugly together in a single layer.
- Bake for approximately 20 minutes, or until the tops are golden brown and the filling is heated through. If any liquid is released during baking, leave it behind in the dish.
- Transfer to a serving platter and allow the mushrooms to cool for at least 5 minutes before serving. Garnish with freshly chopped parsley and enjoy warm or at room temperature.
Notes
Up to 3 months ahead: Cook the sausage as directed, let it cool completely, and store it in an airtight freezer-safe container. Thaw overnight in the refrigerator before using.
Up to 3 months ahead: Assemble the mushrooms up to the baking step, then freeze them on a baking sheet until solid. Transfer to an airtight freezer-safe container and bake directly from frozen, allowing additional time as needed.
1 day ahead: Fully prepare and refrigerate the stuffed mushrooms in an airtight container. Reheat before serving.
Up to 6 hours ahead: Assemble the stuffed mushrooms, cover them, and refrigerate. Bake when ready to serve.
