Description
These delicious stuffed mushrooms feature savory Italian sausage combined with creamy cheeses, baked to perfection until bubbly and golden. Perfect as a party appetizer or a flavorful snack, the sausage and cheese filling creates a rich, satisfying bite encased in tender mushroom caps.
Ingredients
Scale
Mushrooms
- 15 White Mushrooms, capped and cleaned
Filling
- 4 ounces Italian Sausage
- 2 ounces Cream Cheese
- 3 ounces Mozzarella Cheese, divided
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the stuffed mushrooms.
- Cook Sausage: Place the Italian sausage in a skillet and cook over medium-high heat until fully cooked through, breaking it up as it cooks.
- Drain Sausage: Carefully drain any grease from the cooked sausage to avoid excess fat in the filling, then transfer the sausage to a mixing bowl.
- Mix Filling: Add the cream cheese and 2 ounces of mozzarella cheese to the cooked sausage. Stir until all ingredients are well combined and smooth.
- Stuff Mushrooms: Using about 1 heaping teaspoon of the sausage mixture per mushroom, pack the filling firmly into each mushroom cap.
- Prepare for Baking: Arrange the stuffed mushrooms on a baking sheet in a single layer. Sprinkle the remaining 1 ounce of mozzarella cheese evenly over the tops of the mushrooms.
- Bake: Bake in the preheated oven for 7-10 minutes or until the cheese is melted, bubbly, and beginning to golden around the edges.
- Cool: Remove the baking sheet from the oven and allow the mushrooms to cool on a plate lined with a paper towel to absorb any excess moisture.
- Serve: Enjoy the warm stuffed mushrooms as a tasty appetizer or side dish.
Notes
- Use Italian sausage with or without casing, crumbled, for ease of cooking.
- Make sure to clean mushrooms well by wiping with a damp cloth instead of washing to avoid sogginess.
- These can be made ahead and baked just before serving.
- For a vegetarian version, substitute sausage with cooked seasoned mushrooms or plant-based sausage alternatives.
- Keep an eye on the cheese while baking to prevent burning.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven.
