Mini Sausage Stuffed Mushrooms
What I love most about these Italian sausage stuffed mushrooms is how versatile they are. You can stick to the classic recipe with a bit of cheese and breadcrumbs, or tweak them with herbs and spices to make them your own.
Equipment
- Baking Sheet
- Mixing Bowl
- Skillet or frying pan
- Spoon or small cookie scoop
- Knife and Cutting Board
- Measuring cups and spoons
Ingredients
For the Mushrooms:
- 24 large white or cremini mushrooms stems removed
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Sausage Filling:
- 8 oz Italian sausage casings removed
- 1/4 cup finely chopped onion
- 2 cloves garlic minced
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley chopped
- 1/4 teaspoon crushed red pepper flakes optional, for a little kick
For Topping (Optional):
- Extra Parmesan or shredded mozzarella for sprinkling
Instructions
Prep the Mushrooms
- Gently wipe each mushroom with a damp paper towel to remove any dirt. Avoid rinsing under water—it makes them soggy.
- Carefully remove the stems and set them aside. You can finely chop the stems to add to the filling for extra flavor.
- Place the mushroom caps on a baking sheet, drizzle with olive oil, and sprinkle lightly with salt and pepper.
- Pro Tip: Make sure the caps are facing up like little cups—this helps hold all that delicious filling.
Cook the Sausage Filling
- Heat a skillet over medium heat and add the sausage. Break it apart with a wooden spoon as it cooks.
- Once the sausage starts to brown, add the chopped onion and garlic. Sauté for 2–3 minutes until fragrant and soft.
- Remove from heat and let it cool slightly before mixing with the other ingredients.
Combine the Filling
- In a mixing bowl, combine the cooked sausage mixture, chopped mushroom stems, breadcrumbs, Parmesan cheese, parsley, and red pepper flakes (if using).
- Mix until everything is evenly combined. The mixture should be moist but not too runny.
- Pro Tip: Taste a small spoonful of the filling—adjust salt and pepper if needed. This ensures the flavors are balanced before stuffing.
Stuff the Mushrooms
- Using a spoon or small cookie scoop, fill each mushroom cap generously with the sausage mixture. Press lightly to make sure it sticks.
- If desired, sprinkle a little extra Parmesan or shredded mozzarella on top for a golden finish.
Bake to Perfection
- Preheat your oven to 375°F (190°C).
- Bake the stuffed mushrooms for 18–20 minutes, until the tops are golden brown and the mushrooms are tender.
- Pro Tip: Rotate the baking sheet halfway through to ensure even cooking and prevent the tops from burning.
Serve and Enjoy
- Remove the mushrooms from the oven and let them cool for a few minutes before serving—they’ll be hot and full of flavor.
- Arrange on a platter and garnish with a bit of extra parsley for a fresh, vibrant look.
Notes
Estimated Nutritional Value (per 3 mushrooms serving):
- Calories: ~180–200 kcal
- Protein: 10–12 g
- Fat: 12–14 g
- Carbohydrates: 6–8 g
- Fiber: 1–2 g
- Sodium: ~400 mg