Description
Delicious sausage stuffed mushrooms featuring a savory blend of mild Italian sausage, cream cheese, mayonnaise, and Parmesan, topped with crispy Panko breadcrumbs and baked to golden perfection. Perfect as an appetizer or party snack, these bite-sized treats are bursting with flavor and easy to prepare in just 30 minutes.
Ingredients
Scale
Sausage Filling
- 2 tablespoons butter or oil, divided
- 8 ounces mild Italian sausage
- ¼ cup finely chopped onion
- 2 cloves garlic, finely minced
- ¼ cup mayonnaise
- 4 ounces cream cheese, softened
- ¼ cup grated Parmesan cheese
- 2 tablespoons finely chopped parsley
- ¼ teaspoon paprika
- ¼ teaspoon red pepper flakes (optional)
- ½ teaspoon salt, to taste
- ¼ teaspoon black pepper, to taste
Mushrooms and Topping
- 16 ounces small to medium mushrooms (about 15-20 mushrooms)
- 2 tablespoons Panko breadcrumbs (gluten free if needed)
- 2 tablespoons butter
- 2 tablespoons grated Parmesan cheese (divided from above)
Instructions
- Preheat Oven: Preheat your oven to 375 °F, preparing it for baking the stuffed mushrooms until golden and crispy.
- Sauté Vegetables: Heat 1 tablespoon of butter or oil in a medium skillet over medium heat. Add the finely chopped onion and sauté for 2-3 minutes until softened. Add minced garlic and cook for a further minute until fragrant.
- Cook Sausage: Push the onion and garlic to one side of the skillet, add the Italian sausage to the other side, and cook for 7-8 minutes until no longer pink. Break apart the sausage with a potato masher or spatula into small crumbles.
- Make Filling: Remove the skillet from heat. Stir in the softened cream cheese, mayonnaise, ¼ cup grated Parmesan, paprika, red pepper flakes if using, salt, and black pepper until the mixture is well combined. Set aside to cool slightly.
- Prepare Mushrooms: Clean mushrooms with a damp paper towel. Carefully remove stems by pulling to the side or cutting off with a knife. Arrange mushroom caps on a large baking sheet lined with parchment paper.
- Fill Mushrooms: Spoon 1 to 1½ tablespoons of the sausage filling into each mushroom cap, filling but not overfilling to prevent spillage during baking.
- Top with Breadcrumbs: Melt remaining 1 tablespoon of butter and whisk with 2 tablespoons grated Parmesan and Panko breadcrumbs. Sprinkle approximately 1 teaspoon of this mixture evenly over each stuffed mushroom.
- Bake Mushrooms: Place the baking sheet in the preheated oven and bake for 18-20 minutes until the breadcrumb topping is crispy and golden brown.
- Serve: Remove from oven, garnish with additional chopped parsley if desired, and serve the stuffed mushrooms immediately for best flavor and texture.
Notes
- Use gluten-free Panko breadcrumbs to make this recipe gluten-free.
- If you prefer a spicier bite, add more red pepper flakes.
- Make sure to not overfill mushrooms to avoid filling overflow during baking.
- To soften cream cheese quickly, microwave it for 15-20 seconds before mixing.
- This recipe serves well as an appetizer or party finger food.
