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Baked Stuffed Mushroom Caps with Sausage

These baked stuffed mushroom caps with sausage are rich and savory, offering a creamy filling in a tender mushroom cap, perfect for appetizers and gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer, Side Dish
Cuisine: Italian
Calories: 195
Ingredients Method Notes

Ingredients
  

For the Mushroom Caps
  • 24 large large cremini or white button mushrooms stems removed and finely chopped, caps reserved
  • 1 tablespoon extra-virgin olive oil plus more for brushing
For the Filling
  • 8 ounces mild Italian sausage casings removed
  • 1 small shallot finely minced
  • 3 cloves garlic minced
  • 4 ounces full-fat cream cheese softened to room temperature
  • 1/2 cup freshly grated Parmesan cheese divided
  • 1/3 cup panko breadcrumbs
  • 2 tablespoons fresh parsley finely chopped, plus more for garnish
  • 1/4 teaspoon red pepper flakes optional
  • 1/4 teaspoon fine sea salt to taste
  • 1/8 teaspoon freshly ground black pepper

Method
 

Preparation
  1. Start by heating the oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper.
  2. Brush the mushroom caps lightly with olive oil on both sides, placing them gill-side up on the baking sheet.
Cooking the Filling
  1. Warm 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sausage and cook for 5 to 6 minutes, breaking it into small crumbles.
  2. Add the chopped mushroom stems and shallot, cooking for 4 to 5 minutes until soft and dry. Stir in the garlic and cook for 1 minute.
  3. Remove the skillet from heat and let the mixture cool for 5 minutes.
Mixing the Filling
  1. Once cooled, stir in the cream cheese, 1/4 cup Parmesan, panko, parsley, red pepper flakes, salt, and black pepper until creamy.
Baking
  1. Generously spoon the filling into each mushroom cap, mound it slightly on top, and sprinkle with remaining Parmesan. Bake for 20 to 25 minutes, until the mushrooms are tender and tops are golden brown.
Serving
  1. Let cool for 5 minutes before transferring to a serving platter. Garnish with extra parsley and serve warm.

Notes

For optimal results, choose firm, dry mushrooms of similar size. Clean them gently with a damp paper towel. You can substitute ingredients based on preference.