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5 from 6 votes

Stuffed Mushrooms

Stuffed Mushrooms are a simple and elegant appetizer that will impress your guests at your next dinner party! These mushroom caps are stuffed with tender ground sausage, crunchy green onions sprinkled with parmesan cheese that is melted and topped with an Italian mixture and baked to perfection! 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: American, Appetizer
Cuisine: American
Keyword: stuffed mushrooms
Servings: 8
Calories: 201kcal

Ingredients

  • 12 ounces ground sausage
  • 24 whole fresh white mushrooms
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 2 green onions chopped fine
  • 1 (8 ouncpackage cream cheese softened
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground cayenne pepper

Topping:

  • ½ cup panko
  • ½ cup parmesan cheese
  • 1/2 tsp italian seasoning

Instructions

  • Brown ground sausage in a large skillet, over medium high heat, drain any oil, set aside.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Spray a baking sheet with cooking spray.
  • Clean mushrooms by rubbing them down with a damp paper towel.
  • Carefully remove the stems, and cut off any tough ends. Discard any tough parts.
  • Chop stems extremely fine to use in the filling.
  • Remove sausage, from skillet, and place in a large mixing bowl, then in same skillet, heat olive oil over medium heat.
  • Add garlic, green onions, and chopped mushroom stems to the skillet.
  • Fry until any there isn’t a bunch of moisture left, but be careful not to burn the garlic.
  • Set aside to cool.
  • Once cooled, add to the bowl with the sausage, and stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper.
  • Mixture should be very thick. Use a spoon to spoon it into a zip top bag, then cut the corner off the bag to fill the mushroom caps.
  • Arrange the mushroom caps on prepared cookie sheet or mini muffin tin. Pipe filling into the cap.
  • Mix together panko and parmesan topping, and carefully roll each mushroom cap with filling in it so it is topped.
  • Spray top with cooking spray
  • Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Nutrition

Calories: 201kcal | Carbohydrates: 4g | Protein: 11g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 38mg | Sodium: 447mg | Potassium: 127mg | Fiber: 1g | Sugar: 1g | Vitamin A: 165IU | Vitamin C: 1.2mg | Calcium: 125mg | Iron: 0.8mg