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The Ultimate No-Soggy Italian Sausage Stuffed Mushrooms

Close-up of baked sausage stuffed mushrooms with a crispy, golden breadcrumb topping served on a white platter.
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Make the best party appetizer with this foolproof recipe for Italian sausage stuffed mushrooms. We use cream cheese and Parmesan to create a rich, savory filling that stays juicy and never weeps, making them perfect crowd pleasing appetizers for any gathering.

Ingredients

Scale
  • 2 lbs Cremini mushrooms, stems removed
  • 1 lb Italian sausage, casing removed
  • 4 oz cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup panko breadcrumbs
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly brush the mushroom caps with olive oil and arrange them gill-side up on a baking sheet.
  2. Cook the Italian sausage in a skillet over medium heat, breaking it up until fully browned. Drain off any excess grease completely. This step prevents soggy mushrooms.
  3. In a medium bowl, combine the cooked sausage, softened cream cheese, Parmesan cheese, panko breadcrumbs, minced garlic, parsley, thyme, and black pepper. Mix until the filling is uniform.
  4. Spoon the sausage mixture evenly into each mushroom cap, mounding the filling slightly.
  5. Bake for 20 to 25 minutes, or until the mushrooms are tender and the filling is golden brown on top.
  6. Let the stuffed mushroom caps cool for 5 minutes before serving as easy holiday appetizers.

Notes

  • For make ahead appetizers: Prepare the filling and stuff the mushrooms up to 24 hours in advance. Cover the baking sheet tightly with plastic wrap and refrigerate. Add 5 minutes to the baking time if baking directly from the refrigerator.
  • To stop mushrooms from weeping: Ensure you thoroughly drain the grease from the cooked sausage and do not overfill the caps. Baking at 375°F helps the moisture evaporate quickly.
  • For keto stuffed mushrooms: Substitute the panko breadcrumbs with 1/4 cup almond flour.

Nutrition

Find it online: https://cheffinity.com/sausage-stuffed-mushrooms-recipe-easy-party-bites/