Elevate your holiday appetizer game with Sausage Stuffed Mushrooms, featuring plump mushroom caps generously filled with a delectable mixture of ground sausage, three cheeses, and aromatic herbs. These stuffed mushrooms are a crowd-pleasing combination of rich flavours and festive elegance.
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MY INSPIRATION BEHIND THIS RECIPE
I dont eat stuffed mushrooms often so when I do I go all out! I love to add ground sausage into the sausage filling, cheeses and other delicious herbs and fillings. I added the breadcrumbs into the filling rather than on top because I found the mushroom filling stayed together better rather than falling apart and crumbling once cooked. These sausage stuffed mushrooms make a great appetizer for an holiday, Christmas, new years, birthdays, or whenever! Super easy and irresistibly delicious! 🤤 🍄
WHY YOU'LL LOVE THESE SAUSAGE STUFFED MUSHROOMS
- No Effort Appetizer: Impress guests effortlessly by transforming simple ingredients into an elegant appetizer. The straightforward preparation and baking process make these stuffed mushrooms perfect for both novice and experienced cooks.
- Irresistible Texture Contrast: Delight in the satisfying contrast of tender, succulent mushrooms against a crispy breadcrumb and butter topping. Each bite offers a perfect balance of flavors and textures, ensuring a memorable culinary experience.
- Crowd-Pleaser: Whether served at a festive holiday gathering or a casual get-together, these sausage-stuffed mushrooms are a versatile crowd-pleaser. The recipe yields a generous quantity, making it ideal for entertaining a group and leaving everyone craving more.
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INGREDIENTS NEEDED
- Large Mushrooms: Serve as the hearty base for the stuffing, offering a substantial vessel to hold the flavourful sausage and cheese mixture.
- Ground Sausage: Provides a savoury and robust flavour, forming the core of the stuffing and contributing to the overall richness of the dish.
- Cream Cheese: Imparts a creamy texture and lusciousness to the stuffing, enhancing the indulgent and satisfying quality of each stuffed mushroom.
- Parmesan Cheese: Adds a sharp and nutty flavour, elevating the taste profile of the stuffing with its rich and distinct Parmesan notes.
- Mozzarella Cheese: Contributes a melty and gooey texture, creating a cheesy blend that binds the stuffing together and complements the other cheeses.
- Garlic: Infuses a pungent and aromatic element, enhancing the overall savoury and robust flavour of the sausage and cheese mixture.
- Dried Oregano: Introduces a hint of earthy and herbaceous notes, contributing to the well-rounded and savoury taste of the stuffing.
- Dried Thyme: Provides a subtle yet aromatic herbaceous flavour, adding depth to the overall seasoning of the sausage and cheese mixture.
- Garlic Powder and Onion Powder: Enhance the overall savoury and aromatic qualities of the stuffing, infusing it with depth and complexity.
- Salt and Pepper: Season the stuffing, ensuring a well-balanced and flavourful taste profile in each bite.
- Breadcrumbs: Form the crispy and golden topping, offering a delightful crunch that contrasts with the tender mushrooms and creamy filling.
- Regular/Garlic Butter: Melts into the breadcrumb topping, enriching it with a buttery flavour and ensuring a golden-brown finish during baking.
- Fresh Parsley: Serves as a vibrant garnish, adding a burst of freshness and colour to the finished stuffed mushrooms, enhancing their visual appeal.
HOW TO MAKE SAUSAGE STUFFED MUSHROOMS
Preheat your oven to 375°F (190°C).
Clean the mushrooms and remove the stems. Finely chop the stems for later use in the filling.
In a large skillet over medium heat, add the ground sausage, breaking it into smaller pieces with a spatula or spoon. Cook the sausage, stirring occasionally, until it is browned and cooked through. This typically takes about 8-10 minutes.Once cooked, use a slotted spoon to transfer the sausage to a plate lined with paper towels to drain any excess grease.
In a large mixing bowl, combine the cooked and drained ground sausage, cream cheese, Parmesan cheese, mozzarella cheese, minced garlic, breadcrumbs, chopped mushroom stems, dried oregano, dried thyme, garlic powder, onion powder salt, and pepper. Mix well until all ingredients are evenly combined.
Take each mushroom cap and generously fill it with the sausage and cheese mixture. Place the stuffed mushrooms on a baking sheet.
Once the stuffed mushrooms are arranged on the baking sheet and topped with the breadcrumb mixture, melt butter and then using a pastry brush or a small spoon, carefully brush the melted butter over the tops of the stuffed mushrooms.
Bake in the preheated oven for 20-25 minutes or until the mushrooms are tender, and the topping is golden brown.
Remove the stuffed mushrooms from the oven and sprinkle with additional fresh parsley for a burst of colour and flavour. Allow the mushrooms to cool for a few minutes before serving. Enjoy! 🙂
VIC'S QUICK TIPS FOR SAUSAGE STUFFED MUSHROOMS
- Preparation Efficiency: To streamline prep, clean and remove mushroom stems before starting the filling. Finely chop stems for later use, ensuring an efficient cooking process.
- Generous Stuffing Technique: When stuffing mushrooms, be generous with the sausage and cheese mixture for a flavourful bite. Overfilling ensures each cap is bursting with deliciousness after baking.
- Golden Topping Consistency: Press down the breadcrumb mixture slightly when topping the mushrooms for a cohesive and golden finish. This technique enhances the visual appeal and texture of the final dish.
SERVING SUGGESTIONS & STORING
- Baking: Keep an eye on the mushrooms while baking to prevent overcooking. They are ready when the mushrooms are tender, and the topping is golden brown. Rotate the baking sheet halfway through the cooking time for even browning.
- Serving: Allow the stuffed mushrooms to cool for a few minutes before serving to avoid burns. Arrange the mushrooms on a festive platter for an appealing presentation.
- Storage: If preparing in advance, you can assemble the stuffed mushrooms and refrigerate them before baking. Bake just before serving for the best texture. Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in the oven for a crispy texture. Note that reheating in the microwave may result in a softer topping.
- Yield and Total Time: Plan for approximately 24 stuffed mushrooms when following this recipe. The total time for prep and cook is 40-45 minutes, making it a relatively quick and delicious appetizer for any occasion.
INGREDIENT SUBSTITUTIONS & VARIATIONS
- Mushrooms: Substitute large white mushrooms with baby bella or white button mushrooms for a different flavour profile.
- Ground Sausage: Opt for plant-based alternatives like vegetarian or vegan sausage for a meat-free version. Use ground turkey or chicken as a leaner meat option.
- Cream Cheese: Choose a dairy-free cream cheese substitute for a vegan or lactose-free option.
- Parmesan and Mozzarella Cheese: For a vegan version, use plant-based Parmesan and mozzarella cheeses. Explore alternative dairy-free cheese options like almond or cashew-based cheeses.
- Breadcrumbs: Select gluten-free breadcrumbs for a gluten-free version. Crushed nuts (such as almonds or pecans) can replace breadcrumbs for a lower-carb alternative.
- Butter: Substitute with a non-dairy butter or margarine for a dairy-free version. Olive oil or coconut oil can be used as a healthier alternative.
- Fresh Parsley: Experiment with other fresh herbs like cilantro or chives for a different herbal flavour.
- Herbs: Feel free to customize the herb blend with your favourite dried or fresh herbs, such as rosemary or basil.
RECIPE FAQ
Yes, you can assemble the stuffed mushrooms ahead of time and refrigerate them before baking. Bake them just before serving to ensure the best texture and flavor.
Certainly! While the recipe suggests Parmesan and mozzarella, feel free to experiment with your favorite cheeses. Gouda, cheddar, or feta can add unique flavours to the filling.
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in the oven for a crispy texture, as reheating in the microwave may result in a softer topping.
Absolutely! You can easily adjust the quantity by halving or doubling the ingredients based on your needs. The total time may vary slightly, so keep an eye on them while baking.
Stuffed mushrooms pair well with a variety of dips such as marinara or tzatziki. They also complement a cheese and charcuterie board for a diverse appetizer spread during holiday gatherings.
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Ingredients:
- 24 Large White Mushrooms stems removed
- 1 lb Italian Sausage
- 1 Cup Cream Cheese softened
- 1 Cup Parmesan Cheese grated
- 1 Cup Mozzarella Cheese shredded
- 3 Cloves Garlic minced
- 1 Teaspoon Oregano, Thyme, Garlic Powder & Onion Powder
- 1/2 Teaspoon Salt & Pepper
- 1 Cup Breadcrumbs
- 1/2 Cup Regular or Garlic Butter, melted
- Parsley, to garnish
Instructions:
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms and remove the stems. Finely chop the stems for later use in the filling.24 Large White Mushrooms
- In a large skillet over medium heat, add the ground sausage, breaking it into smaller pieces with a spatula or spoon. Cook the sausage, stirring occasionally, until it is browned and cooked through. This typically takes about 8-10 minutes.Once cooked, use a slotted spoon to transfer the sausage to a plate lined with paper towels to drain any excess grease.1 lb Italian Sausage
- In a large mixing bowl, combine the cooked and drained ground sausage, cream cheese, Parmesan cheese, mozzarella cheese, minced garlic, breadcrumbs, chopped mushroom stems, dried oregano, dried thyme, garlic powder, onion powder salt, and pepper. Mix well until all ingredients are evenly combined.1 Cup Cream Cheese, 1 Cup Parmesan Cheese, 1 Cup Mozzarella Cheese, 3 Cloves Garlic, 1 Teaspoon Oregano, Thyme, Garlic Powder & Onion Powder, 1/2 Teaspoon Salt & Pepper, 1 Cup Breadcrumbs
- Take each mushroom cap and generously fill it with the sausage and cheese mixture. Place the stuffed mushrooms on a baking sheet.
- Once the stuffed mushrooms are arranged on the baking sheet and topped with the breadcrumb mixture, melt butter and then using a pastry brush or a small spoon, carefully brush the melted butter over the tops of the stuffed mushrooms.1/2 Cup Regular or Garlic Butter,
- Bake in the preheated oven for 20-25 minutes or until the mushrooms are tender, and the topping is golden brown.
- Remove the stuffed mushrooms from the oven and sprinkle with additional fresh parsley for a burst of colour and flavour. Allow the mushrooms to cool for a few minutes before serving. Enjoy! 🙂Parsley,
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