Sausage Stuffed Mushrooms are a crowd pleasing appetizer that's as elegant as it is delicious! They can be assembled entirely in advance making them perfect for entertaining!
24baby bella mushroomslarger sized, about 1 1/4 - 1 1/2" in diameter; sub with white button mushrooms
2tablespoonsolive oildivided
1lb.Italian sausagecasings removed
1largeshallotchopped fine
3clovesgarlicminced
4ouncescream cheesesoftened
1tablespoonlemon zest
1tablespoonfresh lemon juice
1/2cupgrated parmesan cheese
2tablespoonsfreshly chopped Italian flat leaf parsleyplus more for serving, optional
2tablespoonsbutter
1/2cupbreadcrumbsregular or gluten-free
Instructions
Gently clean the mushroom caps with a slightly damp paper towel, then cut off the tough end of the stems. Gently remove the stems, then chop them finely and set aside.
24 baby bella mushrooms
Preheat the oven to 375 degrees and place the mushrooms cap side down in a baking dish.
Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the Italian sausage and break up into small pieces. Cook until browned and cooked through, about 4-5 minutes. Drain any excess grease and place the sausage in a bowl. If there are any large pieces, break them up with your fingers when they're cool enough to handle.
2 tablespoons olive oil, 1 lb. Italian sausage
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped mushroom stems and shallot and cook until softened and the liquid from the stems have evaporated, about 3 minutes, then add the garlic and cook 30 seconds longer. Place in the bowl with the sausage.
1 large shallot, 3 cloves garlic
In a medium bowl, combine the cream cheese with the lemon zest and juice, then stir in the parmesan cheese. Add the sausage mixture and the parsley to the cream cheese mixture and stir well to combine.
Melt the 2 tablespoons butter in a small bowl. Add the breadcrumbs along with a pinch of salt and pepper and stir to combine.
2 tablespoons butter, 1/2 cup breadcrumbs
Using a teaspoon, pack a teaspoon of the filling into each mushroom, then mound another teaspoon or so on top, patting it down so that it's compact. All of the filling should be gone...it's ok to pile on a bit more.
Sprinkle the breadcrumbs over the top, patting them gently into the filling. Bake for 20-25 minutes or until the mushrooms release some of their moisture and the tops have browned. If the breadcrumbs have not browned enough, turn on the broiler and broil them for 1 minute or until golden. Remove from heat.
Place the mushrooms on a serving platter and sprinkle with additional chopped parsley. Serve immediately and enjoy!
Notes
Pro tip: Use larger mushrooms with caps about 1 1/4 - 1 1/2" wide in order to hold as much filling as possible. Also look for mushrooms with longer stems that can be removed easily.
Assemble the stuffed mushrooms and store covered in the refrigerator 1-2 days in advance. Allow them to come to room temperature for 20-30 minutes then bake!
Cooking time will vary based on the size of your mushrooms. If they are on the smaller size, check for doneness after 15 minutes.
Store leftovers in the refrigerator for up to 3 days.