Sausage Stuffed Mushrooms Recipe
Servings: 8
Calories: 56kcal
Make sausage stuffed mushrooms with Italian sausage, cream cheese, Parmesan and crisp crumbs. 10 mins in the oven + a quick broil.
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Ingredients
- 24 medium white mushrooms
- 1 cup Italian sausage , cooked and crumbled
- 4 ounces cream cheese , softened
- 2 tablespoons pimentos , drained and blotted dry
- 2 tablespoons parmesan cheese , finely shredded
- 1/4 teaspoon coarse kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons seasoned bread crumbs
- parsley , finely minced for garnish
Instructions
- Preheat the oven to 350°F. Line a rimmed baking sheet with parchment or aluminum foil. Set aside.
- Snap the stems off 24 medium white mushrooms, wipe with a damp paper towel to remove any dirt. Place the caps, well side up, on the prepared baking sheet.
- In a medium bowl, combine the 1 cup Italian sausage, 4 ounces cream cheese, 2 tablespoons pimentos , 2 tablespoons parmesan cheese, 1/4 teaspoon coarse kosher salt and 1/4 teaspoon ground black pepper .
- Spoon the sausage mixture into mushroom caps. Top each evenly with the 2 tablespoons seasoned bread crumbs.
- Bake for 10-12 minutes and then turn the oven to broil for 1 minutes or until the tops start to brown. Mushrooms should be soft, but still retain their structure.
- Remove and top with minced parsley. Serve.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
How to Store Sausage-Stuffed Mushrooms
You can store any leftovers in an airtight container. They will stay in the refrigerator for 3-4 days.Can I Freeze These Mushrooms?
You can freeze these jalapeno stuffed mushrooms as well, just make sure to do so before baking them,Nutrition
Calories: 56kcal | Carbohydrates: 2g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 126mg | Potassium: 214mg | Sugar: 1g | Vitamin A: 85IU | Vitamin C: 3.1mg | Calcium: 22mg | Iron: 0.4mg
