Sausage Stuffed Mushrooms
Ingredients
- 16 ounces baby bella mushrooms, whole, stems removed
Filling Ingredients:
- 8 ounces Italian sausage
- 4 ounces cream cheese, softened
- 3 tablespoons grated Parmesan cheese or pecorino romano cheese
- 3 tablespoon panko bread crumbs
- 1 teaspoon garlic powder
- ½ tablespoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ tablespoon parsley
Optional garnish
- diced green onions
- fresh herbs
Instructions
- Preheat oven 375° Fahrenheit.
- Wash and dry mushrooms, remove stems.
- Brown sausage for 4-5 minutes until crumbled and cooked through. Remove from skillet and allow to drain on paper towel lined plate.
- Add cream cheese and parmesan cheese to skillet. Cook on low heat, stirring frequently, for 2-3 minutes or until the cheese is melted.
- Add drained sausage crumbles, breadcrumbs and spices to cheese mixture. Stir well to combine.
- Place de-stemmed mushroom caps on greased baking sheet upside down. Spoon sausage and cheese mixture into mushroom cavities.
- Bake for 15 to 20 minutes, or until the filling is nicely browned and the mushrooms are tender.
- Serve warm.
Notes
Garnish with fresh or dried parsley for extra color.
You can save the mushroom stems! Chop them, then add the chopped mushroom stems to the stuffing mixture.
If you want extra crunch, sprinkle the tops of the mushroom filling with extra breadcrumbs.
Serving: 1, Calories: 171kcal
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