Sausage Cream Cheese Filled Mushrooms
These Sausage Cream Cheese Filled Mushrooms are an easy appetizer that will impress your party guests. Make them by stuffing mushroom caps with spicy and sweet Italian sausage, savory seasonings, and a creamy filling.
Equipment
- Medium Skillet
- Silicone Spatula
Ingredients
- 24 White button mushrooms, cleaned and stems removed
- 1 tablespoon Olive oil
- 2 cloves Garlic, minced
- ½ pound Italian sausage
- 8 ounces Cream cheese, softened
- ¼ cup Parmesan cheese, grated
- 1 tablespoon Fresh parsley, chopped
- 1 teaspoon All Purpose Seasoning Blend
Instructions
- Preheat the oven to 400 degrees F.
- Finely chop the mushroom stems and set aside.
- Heat the olive oil in a medium skillet over medium-high heat.
- Add the chopped mushroom stems and garlic. Cook for 2 to 3 minutes, stirring occasionally, until the stems have softened.
- Transfer the mushroom mixture to a medium bowl and set aside.
- In the same skillet, cook the Italian sausage for 4 to 5 minutes, breaking it into small crumbles as it cooks, until no longer pink.
- Drain any excess grease and remove the skillet from the heat.
- Add the cream cheese to the warm sausage and stir until melted and combined.
- Stir in the cooked mushroom stems, Parmesan cheese, parsley, and All Purpose Seasoning Blend until evenly mixed.
- Arrange the mushroom caps on a rimmed baking sheet.
- Divide the filling evenly among the mushroom caps, mounding it slightly in the center of each mushroom.
- Bake for 25 to 30 minutes, or until the mushrooms are tender and the filling is lightly golden brown.
- Allow the mushrooms to rest for 5 minutes before serving.
Christina's Notes
Choose mushrooms that are similar in size so they cook evenly. Medium mushrooms work especially well for stuffing.
Finely chopping the mushroom stems allows them to blend into the filling and adds extra flavor without waste.
Mild, sweet, or hot Italian sausage all work well in this recipe. Choose your favorite based on how much heat you like.
Avoid overfilling the mushrooms. Overstuffed mushrooms can spill over as the filling heats and expands during baking.
For extra color, garnish with additional chopped parsley just before serving.
These mushrooms can be assembled up to 24 hours ahead and refrigerated until ready to bake.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350 degree F oven for 8 to 10 minutes or until heated through.
Freezing is not recommended, as mushrooms tend to release moisture and become soft after thawing.
MY NOTES
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Recipe compliments of www.ITISAKEEPER.com