Sausage Stuffed Mushrooms
Creamy sausage stuffed mushrooms are guaranteed to be the highlight of any gathering. This delightful appetizer can be prepared ahead of time, ensuring effortless entertaining.
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
Advance Preparation:
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.
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.