These savory sausage-stuffed mushroom caps are a delightful appetizer or party snack. Filled with a seasoned sausage mixture, they’re baked to perfection for a crispy, flavorful bite. Ideal for entertaining or as a delicious side dish, they combine the rich taste of sausage with earthy mushrooms in every bite.
Recipe Tips and Tricks:
- Make sure to remove the stems from the mushrooms carefully, leaving enough space for the sausage filling.
- If the mushrooms release too much liquid during baking, simply drain it off before serving.
- For extra flavor, sprinkle grated cheese on top before baking for a melty, golden finish.
- You can prepare the stuffing ahead of time and refrigerate it for easier prep during cooking.
Why You’ll Love This Recipe:
This sausage-stuffed mushroom caps recipe is bursting with savory flavors that everyone will love. The tender mushrooms complement the hearty sausage filling, and the slight crunch from the baking process makes each bite irresistible. Perfect for parties, family dinners, or anytime you crave a savory treat, it’s easy to make and always a crowd-pleaser.
Sausage-Stuffed Mushroom Caps
Savory sausage-stuffed mushrooms baked to perfection, combining rich sausage flavor with tender mushrooms for a delicious appetizer or snack.
Ingredients
- 12 large mushroom caps (white or cremini)
- 250g Italian sausage (or any preferred sausage)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 375°F (190°C).
- Carefully remove the stems from the mushrooms and set the caps aside.
- In a skillet, cook the sausage over medium heat until browned, breaking it up as it cooks. Drain any excess fat.
- Add the breadcrumbs, Parmesan cheese, parsley, garlic powder, salt, and pepper to the cooked sausage. Mix well.
- Spoon the sausage mixture into each mushroom cap, packing it tightly.
- Place the stuffed mushrooms on a baking sheet lined with parchment paper. Drizzle lightly with olive oil.
- Bake for 20-25 minutes or until the mushrooms are tender and the filling is golden.
- Serve warm and enjoy!
Notes
- Be gentle when removing the stems from the mushrooms to avoid tearing the caps.
- If you prefer a lighter filling, use ground turkey or chicken sausage.
- Ensure the stuffing is packed tightly so it stays inside the mushroom caps during baking.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 112Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 6gCholesterol 14mgSodium 251mgCarbohydrates 5gFiber 1gSugar 1gProtein 5g
The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes:
- Mushrooms: Use large, firm mushrooms like white or cremini for stuffing. The bigger the caps, the more filling you can stuff inside!
- Sausage: Italian sausage works great, but feel free to use your favorite type. Ground turkey or chicken sausage offers a lighter alternative.
- Breadcrumbs: Use fresh breadcrumbs for a softer texture, or panko for extra crunch.
- Herbs and Spices: Fresh herbs like parsley and thyme elevate the flavor. You can also experiment with adding garlic or a pinch of red pepper flakes for heat.
Variations and Substitutions:
- Vegetarian Version: Swap the sausage for plant-based crumbles or a mix of sautéed veggies like spinach and bell peppers for a meatless option.
- Cheese Add-ins: Experiment with different cheeses like cream cheese, goat cheese, or Parmesan for more depth of flavor.
- Spicy Sausage: If you love heat, use a spicy Italian sausage or add red pepper flakes to the stuffing.
Storage Options:
Leftover stuffed mushrooms can be stored in an airtight container in the fridge for up to 3 days. Reheat them in the oven for a few minutes to restore their crispness. They can also be frozen (before baking) for up to 2 months. Bake from frozen, increasing the cooking time.
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