Sausage-Stuffed Mushrooms
Sausage-Stuffed Mushrooms
Enjoy this quick and easy recipe from Tia Mowry at Home.
  • Difficulty Level Easy
  • Technique Grilling
  • Preparation Time 15 minutes
  • Cooking Time 30 minutes
  • Yield 12 servings
  • 12 medium Cremini Mushrooms, cleaned
  • 2 tablespoons Extra-Virgin Olive Oil
  • 170 grams mild Italian Sausage links, casings removed
  • 57 grams Cream Cheese, softened
  • 1 Garlic cloves, minced
  • ¼ cup finely chopped Parsley
  • 2 tablespoons grated Parmesan
  • 2 tablespoons seasoned breadcrumbs
  • ¼ teaspoon Kosher Salt
  • ¼ teaspoon freshly Ground Black Pepper
  1. 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
  2. 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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