Sausage Stuffed Mushrooms: A Flavor-Packed Appetizer Recipe

Sausage stuffed mushrooms are a classic appetizer that’s always a crowd-pleaser. They’re savory, satisfying, and relatively easy to make. This recipe elevates the humble stuffed mushroom to new heights with a flavorful sausage filling, fragrant herbs, and a generous topping of melted cheese. Perfect for parties, holiday gatherings, or even a cozy night in, these sausage stuffed mushrooms are sure to be a hit.

## Why You’ll Love This Recipe

* **Flavor Explosion:** The combination of savory sausage, earthy mushrooms, aromatic herbs, and gooey cheese creates a symphony of flavors that will tantalize your taste buds.
* **Easy to Make:** With simple ingredients and straightforward instructions, this recipe is perfect for both beginner and experienced cooks.
* **Versatile:** You can easily customize the filling to suit your preferences, adding different types of sausage, vegetables, or cheeses.
* **Crowd-Pleasing:** These sausage stuffed mushrooms are always a hit at parties and gatherings, and they’re sure to disappear quickly.
* **Make-Ahead Friendly:** You can prepare the filling and stuff the mushrooms ahead of time, then bake them just before serving.

## Ingredients You’ll Need

* **Mushrooms:** 24 large white or cremini mushrooms (about 2 inches in diameter)
* **Sausage:** 1 pound Italian sausage (sweet, hot, or a combination)
* **Onion:** 1/2 medium yellow onion, finely chopped
* **Garlic:** 2 cloves garlic, minced
* **Breadcrumbs:** 1/2 cup panko breadcrumbs
* **Parmesan Cheese:** 1/4 cup grated Parmesan cheese
* **Fresh Herbs:** 2 tablespoons chopped fresh parsley, 1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
* **Egg:** 1 large egg, lightly beaten
* **Olive Oil:** 2 tablespoons
* **Salt and Pepper:** To taste
* **Mozzarella Cheese:** 1 cup shredded mozzarella cheese

## Equipment You’ll Need

* Large skillet
* Baking sheet
* Parchment paper (optional)
* Small bowl
* Spoon or small ice cream scoop

## Step-by-Step Instructions

### 1. Prepare the Mushrooms

* Preheat your oven to 375°F (190°C).
* Gently wipe the mushrooms clean with a damp paper towel. Avoid soaking them in water, as they will absorb too much moisture.
* Carefully remove the stems from the mushrooms. Set the caps aside. Don’t discard the stems! We’ll use them in the filling.
* Finely chop the mushroom stems.

### 2. Make the Sausage Filling

* Heat 1 tablespoon of olive oil in a large skillet over medium heat.
* Remove the sausage from its casings (if necessary) and add it to the skillet. Cook, breaking it up with a spoon, until browned and cooked through.
* Drain off any excess grease.
* Add the chopped onion and mushroom stems to the skillet. Cook until the onion is softened and translucent, about 5-7 minutes.
* Add the minced garlic and cook for another minute, until fragrant.
* Remove the skillet from the heat and let it cool slightly.
* In a large bowl, combine the cooked sausage mixture, panko breadcrumbs, Parmesan cheese, fresh parsley, fresh thyme (or dried thyme), and lightly beaten egg.
* Season with salt and pepper to taste. Mix well to combine.

### 3. Stuff the Mushrooms

* Drizzle the remaining 1 tablespoon of olive oil over the mushroom caps.
* Spoon or scoop the sausage filling into the mushroom caps, mounding it slightly.
* Place the stuffed mushrooms on a baking sheet lined with parchment paper (optional, but it makes cleanup easier).

### 4. Bake the Mushrooms

* Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is heated through.
* Remove the baking sheet from the oven and sprinkle the mozzarella cheese over the stuffed mushrooms.
* Return to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly.

### 5. Serve

* Let the sausage stuffed mushrooms cool slightly before serving.
* Garnish with extra fresh parsley, if desired.
* Serve warm and enjoy!

## Tips and Variations

* **Sausage:** Feel free to use your favorite type of sausage. Sweet Italian sausage provides a mild flavor, while hot Italian sausage adds a kick. You can also use ground pork, chicken sausage, or even vegetarian sausage substitutes.
* **Cheese:** Mozzarella cheese is a classic choice for stuffed mushrooms, but you can also use provolone, Monterey Jack, or a blend of cheeses.
* **Vegetables:** Add other vegetables to the filling, such as chopped bell peppers, spinach, or zucchini.
* **Herbs:** Experiment with different herbs to customize the flavor. Oregano, basil, and rosemary are all great options.
* **Spices:** Add a pinch of red pepper flakes for a little heat.
* **Breadcrumbs:** Use gluten-free breadcrumbs to make this recipe gluten-free.
* **Wine:** Add a splash of dry white wine to the skillet while cooking the onion and mushroom stems for extra flavor.
* **Make it Ahead:** Prepare the filling and stuff the mushrooms up to 24 hours in advance. Store them in the refrigerator until ready to bake. Add a few minutes to the baking time if baking from cold.
* **Low Carb Version:** Substitute the breadcrumbs with almond flour or crushed pork rinds for a low-carb alternative.

## Serving Suggestions

These sausage stuffed mushrooms are delicious served as an appetizer at parties or gatherings. They also make a great side dish for grilled chicken, steak, or fish. You can even serve them as a light meal with a side salad.

Here are some specific serving suggestions:

* **Party Appetizer:** Arrange the stuffed mushrooms on a platter and serve with toothpicks or small forks.
* **Game Day Snack:** Serve them alongside other game day favorites like chicken wings, nachos, and sliders.
* **Holiday Appetizer:** Include them on your holiday appetizer spread along with cheese and crackers, olives, and dips.
* **Side Dish:** Serve them as a side dish with grilled chicken, steak, or fish. They pair well with roasted vegetables or a simple salad.
* **Light Meal:** Serve them as a light meal with a side salad or a bowl of soup.

## Storage Instructions

* **Refrigerate:** Store leftover sausage stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
* **Reheat:** Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat them in the microwave, but they may become slightly soggy.
* **Freeze:** While it’s not ideal (the texture of the mushrooms can change), you can freeze the baked stuffed mushrooms. Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

## Nutritional Information (Approximate, per serving of 2 mushrooms)

* Calories: 200-250
* Protein: 15-20g
* Fat: 12-18g
* Carbohydrates: 5-8g

*Please note that nutritional information can vary depending on the specific ingredients used.*

## Frequently Asked Questions (FAQ)

**Q: Can I use a different type of mushroom?**
A: Yes, you can use other types of mushrooms, such as portobello mushrooms or shiitake mushrooms. Keep in mind that the cooking time may vary depending on the size and type of mushroom you use.

**Q: Can I make this recipe vegetarian?**
A: Yes, you can easily make this recipe vegetarian by using a vegetarian sausage substitute. There are many delicious vegetarian sausage options available at most grocery stores.

**Q: Can I use dried herbs instead of fresh herbs?**
A: Yes, you can use dried herbs instead of fresh herbs. Use 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs.

**Q: Can I make this recipe ahead of time?**
A: Yes, you can prepare the filling and stuff the mushrooms up to 24 hours in advance. Store them in the refrigerator until ready to bake. Add a few minutes to the baking time if baking from cold.

**Q: My mushrooms released a lot of water while baking. What did I do wrong?**
A: Mushrooms naturally release water when cooked. To minimize this, make sure not to overcrowd the baking sheet. You can also pat the mushrooms dry with a paper towel before stuffing them. Using a higher oven temperature can also help evaporate the excess moisture more quickly.

**Q: The filling is too dry. How can I fix it?**
A: If the filling seems too dry, add a tablespoon or two of olive oil or chicken broth to moisten it.

**Q: The filling is too wet. How can I fix it?**
A: If the filling seems too wet, add a tablespoon or two of extra breadcrumbs to absorb the excess moisture.

**Q: Can I grill these?**
A: Yes, you can grill these! Prepare the mushrooms as directed, then grill them over medium heat for about 15-20 minutes, or until the mushrooms are tender and the filling is heated through. Close the lid of the grill to help the cheese melt.

**Q: Can I add some spice?**
A: Absolutely! Add a pinch of red pepper flakes to the filling, or use hot Italian sausage for a spicy kick. You could also drizzle a little hot sauce over the finished mushrooms.

## Conclusion

These sausage stuffed mushrooms are a flavorful and easy-to-make appetizer that’s perfect for any occasion. With simple ingredients and straightforward instructions, you can create a dish that’s sure to impress your guests. So, gather your ingredients and get ready to enjoy these delicious, savory treats!