These Sausage-Stuffed Mushrooms are the perfect appetizer—savory, flavorful, and bite-sized, making them an ideal addition to any festive spread.
Ingredients:
- 8 ounces cream cheese (a block of Philly) softened and cut into smaller pieces
- 16 ounces cremini stuffer mushrooms stems removed, see notes
- 1/2 pound Italian sausage
- 2 tablespoons butter
- 1/2 medium onion chopped finely
- 4 cloves garlic minced
- 1/2 cup freshly grated parmesan cheese
- 1/2 tablespoon chopped fresh thyme
- 2 tablespoons chopped fresh parsley
- 1/3 cup Italian seasoned breadcrumbs
Directions:
- Preheat your oven to 375F and move the rack to the middle position.
- Microwave the cream cheese in 20-30 second intervals until very soft.
- Add the sausage meat to a skillet over medium-high heat and cook until just cooked through, breaking it up as you go along (about 5-7 minutes). Transfer to a plate.
- Reduce the heat to medium and add the butter to the skillet. Once melted, sauté the onions until lightly browned (about 5-7 minutes).
- Add the sausage meat back to the skillet, stir in the garlic, and cook for about a minute.
- Take the skillet off the heat. Stir in the cream cheese. Once it's been incorporated, stir in the parmesan, thyme, parsley, and breadcrumbs.
- Using a small spoon and your hands, stuff the mushrooms with the sausage mixture, packing it fairly tightly (there is quite a lot of filling!). Place them on a baking sheet that's been coated with cooking spray (line with foil first for easy clean-up).
- Bake, uncovered, for 20-25 minutes or until the mushrooms are cooked through and golden on top (if the mushrooms are really large you may need a bit longer).
