Italian Stuffed Mushrooms with Sausage – The perfect recipe for game day! Each bite has the perfect crunch with an outrageous creamy filling filled with cream cheese and hot Italian sausage! So easy and highly addicting. The center is so creamy and cheesy without even adding mozzarella!
- 16 oz white button mushrooms, cleaned with stems removed
- ¼ lb hot Italian sausage
- ¼ cup finely diced onion
- ¼ cup diced mushroom stems
- 3 garlic cloves, minced
- salt and pepper
- ⅓ cup shredded parmesan cheese + extra for topping each mushroom cap
- 4 oz cream cheese, softened at room temperature
- 1 tbsp fresh parsley diced + extra for garnish
-
Place the sausage in a medium skillet and brown until crumbly and done. Place the crumbled sausage on a paper towel lined plate. Set aside.
-
Place the onions, mushrooms stems, and garlic in the same skillet and saute for 5 minutes or until the onions are translucent and the mushroom stems are tender. Season with salt and pepper.
-
Cream together the parmesan cheese and cream cheese together in a medium bowl. Add the cooled crumbled sausage, the cooled onion and mushroom stem mixture, and fresh parsley and mix until combined.
-
Preheat oven to 350 degrees.
-
Place the button caps into a large baking sheet. Fill each mushroom cap with the mixture using two spoons. Top each filled mushroom cap with extra parmesan cheese. Bake for 20-25 minutes or until the tops are lightly browned.
-
Garnish with fresh parsley.
Nutrition estimated is based upon the brands I used. Yours may vary depending on brands.