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Classic Sausage Stuffed Mushrooms

A plate of golden brown stuffed mushrooms, topped with breadcrumbs, herbs, and grated cheese.
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Bite-sized mushroom caps filled with a savory mixture of sausage, herbs, and cheese, baked until golden and tender.

Ingredients

Scale
  • 1 pound white mushrooms, stems removed and finely chopped
  • 1 pound bulk pork sausage
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, cook the sausage over medium heat until browned. Drain off any excess grease.
  3. Add the chopped mushroom stems, garlic, breadcrumbs, Parmesan cheese, parsley, black pepper, and salt to the skillet with the sausage. Stir to combine.
  4. Brush the mushroom caps with olive oil and arrange them on a baking sheet.
  5. Spoon the sausage mixture evenly into each mushroom cap, pressing gently to fill.
  6. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is heated through and lightly golden on top.
  7. Serve hot.

Notes

  • For crispier mushrooms, you can lightly toast the breadcrumbs before adding them to the filling.
  • If you prefer not to use sausage, you can substitute with cooked bacon or omit the meat for a vegetarian option.
  • To prevent soggy mushrooms, ensure you don’t overfill the caps and bake them on a rack so air can circulate.

Nutrition

Find it online: https://recipestokeep.com/stuffed-mushrooms-recipe/