Recipe courtesy of Tia Mowry
Sausage-Stuffed Mushrooms
Total:
45 min
Active:
15 min
Yield:
12 mushrooms
Level:
Easy
Total:
45 min
Active:
15 min
Yield:
12 mushrooms
Level:
Easy

Ingredients

  • 12 medium cremini mushrooms, cleaned
  • 2 tablespoon extra-virgin olive oil 
  • 6 ounces mild Italian sausage links, casings removed 
  • 2 ounces cream cheese, softened 
  • 1 garlic cloves, minced 
  • 1/4 cup finely chopped parsley 
  • 2 tablespoons grated Parmesan 
  • 2 tablespoons seasoned breadcrumbs 
  • 1/4 teaspoon kosher salt 
  • 1/4 teaspoon freshly ground black pepper 

Directions

Preheat the oven to 400 degrees F. Remove and discard stems from mushrooms. In a large bowl, toss mushroom caps with oil. Arrange caps rounded-side down on a parchment lined baking sheet. In a skillet over medium-high heat, cook and crumble the sausage until it is lightly browned and cooked through, about 5 to 7 minutes. Let cool.

In a bowl, combine cooled sausage, cream cheese, garlic parsley, Parmesan, breadcrumbs, salt and pepper; mix well. Spoon about 1 tablespoon of sausage mixture into each mushroom cap. Bake until mushrooms are tender, about 25 minutes. Serve hot.

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