Sausage Stuffed Mushrooms (Printable Version)
Sausage and cremini mushrooms filled with creamy cheese and herbs, baked until golden and tender.
# What You'll Need:
→ Dairy
01 -
8 ounces cream cheese, softened and cut into smaller pieces
02 -
1/2 cup freshly grated Parmesan cheese
03 -
2 tablespoons unsalted butter
→ Produce
04 -
16 ounces cremini mushrooms, stems removed
05 -
1/2 medium onion, finely chopped
06 -
4 cloves garlic, minced
07 -
1/2 tablespoon fresh thyme, chopped
08 -
2 tablespoons fresh parsley, chopped
→ Meat
09 -
1/2 pound Italian sausage, casing removed
→ Baking
10 -
1/3 cup Italian seasoned breadcrumbs
# Step-by-Step Guide:
01 -
Set oven temperature to 375°F and place rack in the middle position.
02 -
Microwave cream cheese in 20-30 second intervals until very soft.
03 -
Brown sausage in a skillet over medium-high heat, breaking it apart, until fully cooked, about 5-7 minutes. Transfer to a plate.
04 -
Reduce heat to medium, add butter to the same skillet. Once melted, sauté onions until lightly browned, approximately 5-7 minutes.
05 -
Return sausage to skillet, add minced garlic, and cook for one minute while stirring.
06 -
Remove skillet from heat. Stir in softened cream cheese until blended. Then fold in Parmesan, thyme, parsley, and breadcrumbs.
07 -
Using a spoon and hands, pack the sausage mixture tightly into mushroom caps. Arrange on a foil-lined baking sheet coated with cooking spray.
08 -
Bake uncovered for 20-25 minutes, or until mushrooms are tender and tops are golden brown. If mushrooms are large, extend cooking time slightly.