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
- 250 g Italian sausage or any preferred sausage
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 tbsp fresh parsley chopped
- ½ 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.
