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Juicy Italian Sausage Stuffed Mushrooms for Your Party

A pile of baked sausage stuffed mushrooms topped with melted, browned cheese and fresh parsley.
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Make these easy, flavorful Italian sausage stuffed mushrooms with cream cheese and Parmesan. They are perfect for holiday appetizer platters and hold up well for make-ahead preparation.

Ingredients

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  • 24 large cremini mushrooms
  • 1 pound Italian sausage, casings removed
  • 4 ounces cream cheese, softened
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup finely chopped fresh parsley
  • 2 cloves garlic, minced
  • 1/4 teaspoon black pepper
  • 1/2 cup panko breadcrumbs (optional, for texture)
  • 2 tablespoons olive oil

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a baking sheet.
  2. Clean the mushrooms gently with a damp cloth. Carefully remove the stems and finely chop the stems. Set the caps aside.
  3. In a large skillet over medium heat, cook the Italian sausage, breaking it up with a spoon, until browned. Drain off any excess grease.
  4. Add the chopped mushroom stems and minced garlic to the skillet. Cook for 3 to 5 minutes until the stems are soft. Remove from heat and let cool slightly.
  5. In a medium bowl, combine the cooked sausage mixture, softened cream cheese, 1/2 cup Parmesan cheese, parsley, and black pepper. Mix well until everything is fully combined. If you want a less low-carb option, stir in the panko breadcrumbs now.
  6. Spoon the filling evenly into the mushroom caps, mounding it slightly.
  7. Arrange the stuffed mushrooms on the prepared baking sheet. Brush the tops lightly with olive oil and sprinkle with extra Parmesan cheese.
  8. Bake for 20 to 25 minutes, or until the mushrooms are tender and the filling is golden brown. For air fryer stuffed mushrooms, cook at 350 degrees F for 10 to 12 minutes.
  9. Serve warm as one of your favorite party finger foods.

Notes

  • To make these low-carb, simply omit the panko breadcrumbs. The filling will still hold together well.
  • You can prepare these garlic herb stuffed mushrooms completely, cover them, and refrigerate for up to 24 hours before baking. Add about 5 minutes to the bake time if baking directly from the refrigerator.
  • If you are making a large batch for a potluck appetizer platter, you can hold the baked mushrooms on the lowest setting of a warming tray or in a 200 degree F oven for up to one hour.

Nutrition

Find it online: https://savorsensations.com/sausage-stuffed-mushrooms-recipe/