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Sausage-Stuffed Mushroom Caps
Kathie Clane

Sausage-Stuffed Mushroom Caps

Savory sausage-stuffed mushrooms baked to perfection, combining rich sausage flavor with tender mushrooms for a delicious appetizer or snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 stuffed mushroom caps
Course: Uncategorized
Cuisine: American
Calories: 112
Ingredients Method Notes

Ingredients
  

  • 12 large mushroom caps white or cremini
  • 250 g 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

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Carefully remove the stems from the mushrooms and set the caps aside.
  3. In a skillet, cook the sausage over medium heat until browned, breaking it up as it cooks. Drain any excess fat.
  4. Add the breadcrumbs, Parmesan cheese, parsley, garlic powder, salt, and pepper to the cooked sausage. Mix well.
  5. Spoon the sausage mixture into each mushroom cap, packing it tightly.
  6. Place the stuffed mushrooms on a baking sheet lined with parchment paper. Drizzle lightly with olive oil.
  7. Bake for 20-25 minutes or until the mushrooms are tender and the filling is golden.
  8. 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.