Sausage Stuffed Mushrooms

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Sausage stuffed mushrooms are tender, meaty and bursting with flavor. They make a great party appetizer to share with friends and family.

Prep Time20

Cook Time8

Total Time28

Yield: 40 mushrooms

Ingredients

24 oz. large white button mushrooms
2 links hot turkey sausage (or sub mild turkey sausage or use pork sausage), casings removed
½ cup plain breadcrumbs
½ cup grated Parmesan cheese
3 tablespoons chopped fresh parsley (or sub 1 teaspoon dried parsley flakes)
2 tablespoons fresh lemon juice
1 large egg, beaten
Salt and black pepper

Optional toppings:

Chopped fresh parsley, chopped fresh chives, extra Parmesan cheese, dash of hot sauce

Instructions

Preheat the oven to 350.
Clean the mushrooms. Cut the small rough end off of the stem, leaving the remainder of the stem to use for the recipe.
Remove the stems. (You want to pop them out cleanly as much as possible. It helps to gently rock the stem and it’ll release from the cavity. Don’t worry if you split a mushroom or two as you do this.) Discard the stems or reserve for another use.
Sprinkle the mushroom caps with a small amount of salt and place on a baking sheet lined with parchment paper (for easy clean-up).
In a large skillet over medium heat, add the turkey sausage and cook, breaking up with a spatula into small pieces, until cooked through. Turn off heat and remove from the hot burner.
Add the breadcrumbs, Parmesan cheese, parsley and lemon juice to the pan and stir well. Add the egg and stir until well combined.
Using a small spoon, stuff each mushroom and pile up some extra stuffing on the top of each cap, pressing it in so it adheres.
Bake the stuffed mushrooms at 350 for 6-8 minutes. Add any desired toppings, serve immediately and enjoy!

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Notes

Sausage: I prefer hot turkey sausage for the extra flavor kick, but mild is fine, too. You could also substitute a pork sausage. Make sure to really break up the sausage into small crumbles so you can stuff it into the mushrooms.

Cheese: I go with Parmesan cheese, like in the classic version of stuffed mushrooms. Also, I always have it on hand. However, you could certainly make these with a creamy cheese like goat cheese if you prefer.

Filling: Also, don’t just stuff a bit of filling into the mushroom cap. Be sure to pile it on and create rounded tops. You want lots of the delicious filling with each mushroom.

Servings: Plan to have 2-3 stuffed mushrooms per guest. Some people may eat more, others less. (It depends, too, on how many other appetizers you have going.)

Make ahead tips: You can make stuffed mushrooms ahead of time and then bake them when you are ready to serve. Make the filling and assemble the mushrooms completely. Place in a covered container in the refrigerator for up to 2 days. Remove from the refrigerator as you preheat the oven. Bake the stuffed mushrooms for about 15 minutes, until warmed through and mushrooms are tender.

Nutrition

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