Sausage Stuffed Mushrooms

Recipe courtesy Kelsey Nixon

Photo: Sausage Stuffed Mushrooms

TOTAL TIME: 50 min
Prep: 20 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 12 servings
LEVEL: Easy

ingredients

  • 24 large whole fresh mushrooms
  • 1 pound sweet Italian sausage
  • 2 bunches scallions, chopped, green parts reserved
  • 1/2 cup grated Parmesan, plus more for topping
  • 1/4 cup breadcrumbs
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • One 8-ounce package cream cheese, softened
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Directions

Preheat the oven to 350 degrees F. Grease a sheet tray or line with parchment paper.

Clean the mushroom caps with a damp paper towel. Carefully break off the stems and, using the tip of a spoon, hollow out the center of the mushrooms.

Heat a large skillet over medium-high heat. Brown the sausage, breaking it up with the back of a wooden spoon. Transfer the cooked sausage to a paper towel-lined plate to cool.

Add the white chopped scallions to the skillet and cook until fragrant, about 2 minutes. Add the scallions to the sausage and cool.

When the sausage and scallion mixture is no longer hot, stir in the Parmesan, breadcrumbs, salt, pepper and softened cream cheese. The mixture should be very thick. Using a small spoon, fill each mushroom cap with a generous amount of the stuffing. Top with additional Parmesan if desired. Arrange the mushroom caps evenly on the prepared sheet tray.

Place in the oven and bake until the mushrooms are piping hot and liquid starts to form under the caps, 20 minutes. Garnish with the reserved green scallions.

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5

Newest Ratings and Reviews

Read all 3 reviews

  • on November 23, 2012

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    The mushrooms are AWESOME. Flavorful and creamy. Everyone loved them. I will definitely make these again!
    I made the stuffing except for the breadcrumbs and cleaned the mushrooms 2 days in advanced. The day I needed them I heated up the stuffing just enough to mix in the breadcrumbs and stuff the mushrooms. So super easy.

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  • on November 09, 2012

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    This is a family tradition for holiday get-togethers at our house. But some of our extended family doesn't like mushrooms. I prepare a some of the stuffing as directed in the mushroom caps and then cook the rest in a small crock that fits inside a slow cooker in order to keep it warm while serving with baguettes or crackers. There is never enough to go around - even when I double the recipe!

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  • on June 09, 2012

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    These were excellent. I made them with Turkey Italian Sausage just to be a touch more figure friendly and they were yummy.

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