This recipe for Italian sausage stuffed mushrooms is a quick and easy appetizer that’s sure to please any crowd. No one at your next holiday party will be able to resist the juicy combination of sausage and mushrooms. Especially in appetizer form!
Ultimate delicious appetizer for any occasion
Love cheese and sausage? I do too. I often make Ricotta Stuffed Pasta Shells and this amazing stuffed sausage appetizer together. The mushrooms are stuffed with a an incredible combination of sausage, cream cheese, Parmesan, garlic and herbs. So delicious! So what’s your favorite appetizer? These mouth watering stuffed mushrooms are definitely at the top of my list! It’s a simple yet satisfying appetizer that everyone will love. Serve your stuffed mushrooms along with other party favorites such as Dynamite Shrimp and Muffuletta Dip.
Easy Appetizer Recipe
As a busy kitchen cook, I’m a big fan of easy appetizers. Sometimes it can be difficult to create an appetizer that pleases everyone in the family. This Italian sausage stuffed mushrooms are the solution. The creamy cheese filling provides plenty of flavor and moisture on the inside of the mushrooms that will certainly please many tastes. Everyone in my family cleaned their plates when I served this appetizer!
The mushrooms seem like they are meant to be stuffed because the stems just pop off so easily.
HOW DO YOU MAKE STUFFED MUSHROOMS?
Have you ever stuffed a mushroom before? It’s actually quite easy. The first step is to remove the stems from mushrooms to create a pocket to hold the stuffing. The filling for this is a mixture of Italian sausage, cream cheese, Parmesan and Panko bread crumbs, along with a little garlic and parsley. You can either use a spoon or an ice cream scoop to fill the mushrooms.
TIPS FOR STUFFED MUSHROOMS
- I prefer to use cream cheese or mascarpone cheese to make the stuffing.
- While I used marsala wine to soak the mushrooms, sherry wine can be used as well. Do not skip this step!
- The filling can be made up to 3 days in advance.
- You can also stuff the mushrooms, then put it in a covered container for up to 12 hours before you plan to cook it.
- Do not use small mushrooms for this recipe, as they will dry out in the oven.
My picky eaters keep requesting these Italian sausage stuffed mushrooms, that’s how you know it’s a good recipe! I love that it’s a perfectly balanced healthy appetizer, and who could ever say no to all that sausage and cheese?
Italian Sausage Stuffed Mushrooms
- 12 white mushrooms (extra-large)
- 5 tablespoons olive oil divided
- 2 1/2 tablespoons Marsala wine or medium sherry
- 1/2 pound sweet Italian sausage removed from the casings
- 6 scallions white and green parts, minced
- 2 garlic cloves minced
- 2/3 cup panko crumbs
- 5 ounces cream cheese
- 1/3 cup grated Parmesan
- 2 1/2 tablespoons minced fresh parsley leaves
- Salt and freshly ground black pepper
- Preheat the oven to 350 degrees F.
- Remove the stems from the mushrooms and chop the stems finely. Set aside.
- Place the hollow mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.
- Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned.
- Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, add cream cheese and continue cooking until the cheese has melted and made the sausage mixture creamy. Turn off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste.
- Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake for 25 to 30 minutes, until the stuffing is browned and crusty.