Description
Juicy cremini mushrooms filled with Italian sausage, cream cheese, and Parmesan cheese, baked until golden brown.
Ingredients
Scale
- 1 lb cremini mushrooms, stems removed and finely chopped
- 1 lb Italian sausage, casing removed
- 4 oz cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (optional, for binding)
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375 degrees F. Lightly grease a baking sheet.
- In a skillet over medium heat, cook the Italian sausage, breaking it up with a spoon, until browned. Drain off excess grease.
- In a medium bowl, combine the cooked sausage, chopped mushroom stems, softened cream cheese, Parmesan cheese, garlic, parsley, salt, and pepper. Mix well. If you are using breadcrumbs, mix them in now.
- Spoon the filling evenly into the mushroom caps.
- Place the filled mushrooms on the prepared baking sheet.
- Bake for 20 to 25 minutes, or until the mushrooms are tender and the filling is lightly browned.
Notes
- For a low-carb option, omit the breadcrumbs and add 1/4 cup of finely chopped cooked bacon instead.
- You can prepare the filling up to 24 hours ahead of time. Store the filling covered in the refrigerator. Stuff the mushrooms just before baking.
- If using small button mushrooms, reduce the baking time to 15-18 minutes. For larger Portobello caps, increase the time to 30 minutes.
- These hold well for about 1 hour on a warming tray set to low heat.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 mushrooms
- Calories: 140
- Sugar: 1
- Sodium: 350
- Fat: 11
- Saturated Fat: 5
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0
- Protein: 8
- Cholesterol: 40