Sausage Stuffed Mushrooms: A mouthwatering blend of cremini mushrooms, Italian sausage, cream cheese, Parmesan, and aromatic herbs. Ideal for parties!
Ah, the Sausage Stuffed Mushrooms – a dish that brings back a whirlwind of memories! I first stumbled upon this recipe during a quaint, unexpected gathering at a friend’s place. The aroma wafted through the air, promising something divine. Each bite was a burst of creamy, savory goodness, enveloping my senses. It wasn’t just food; it was a moment of joy, shared laughter, and newfound friendships. Since then, these mushrooms have become my go-to for every potluck and party, always reminding me of that delightful evening.
Why You’ll Love Sausage Stuffed Mushrooms
- Make-Ahead Magic: Prepare the filling up to 3 days in advance, making your party prep a breeze.
- Versatility: Perfect as an appetizer or side dish, these mushrooms are a hit at any gathering.
- Flavorful Fusion: The combination of Italian sausage with herbs and cheeses creates a symphony of tastes.
- Dietary Flexibility: Easily adaptable to various dietary needs with simple substitutions.
- Cremini Mushrooms: The star of the show! Their size is perfect for a bite-sized treat.
- Italian Sausage: Brings a hearty, spicy punch.
- Cream Cheese & Parmesan: These create a creamy, cheesy filling that’s simply irresistible.
- Herbs and Spices: Marjoram, salt, pepper, and parsley not only add layers of flavor but also a fresh aroma.
- Breadcrumbs: They provide a subtle crunch, elevating the texture.
These Sausage Stuffed Mushrooms are a marvel of flavors and textures, perfectly balanced for a delightful experience.
- Preparation: Start by preheating your oven. The cleaning and drying of the mushrooms are crucial – it ensures they’re ready to be filled with deliciousness.
- Sautéing the Sausage: The browning of the sausage in a blend of olive oil and butter is where the flavors begin to build. Adding the onion at the halfway point is key for a sweet, caramelized touch.
- Herb Infusion: Introducing the garlic, marjoram, salt, and pepper at a low heat allows these flavors to gently meld without burning the garlic.
- Combining Ingredients: This is where the magic happens. Mixing the sausage with the creamy cheese and other ingredients creates the perfect filling.
- Filling and Baking: Filling the mushrooms is an art – each cap becomes a vessel of flavor. Baking them to perfection is the final step to achieve a crispy top and juicy center.
Once these little delights are made, they can be refrigerated for up to 3 days. Reheating them is simple – a quick stint in the oven or microwave brings them back to life. They can also be frozen, but remember, the texture might change slightly upon thawing.
Variations and Substitutions
- Mushroom Variety: Switch up the cremini with portobellos for a meatier bite.
- Meat Alternatives: Vegetarian? No problem! Swap the sausage with plant-based alternatives or even quinoa for a healthier twist.
- Cheese Choices: Feel free to experiment with different cheeses – goat cheese or feta can offer a tangy flair.
- Gluten-Free Option: Swap breadcrumbs with a gluten-free variant or skip them entirely for a low-carb version.
Sausage Stuffed Mushrooms
- 20 medium to large Cremini or White Button Mushrooms stems removed, reserved for use
- 1 tablespoon Olive Oil
- 1 tablespoon Butter
- 1 pound Ground Italian Sausage
- 1 small Sweet Onion finely chopped
- 3 cloves Garlic minced
- ½ teaspoon Marjoram
- ½ teaspoon Kosher Salt
- ½ teaspoon Freshly Ground Black Pepper
- 6 ounces Cream Cheese softened
- ¾ cup Parmesan Cheese finely grated
- ¼ cup Italian Breadcrumbs
- 2 tablespoons Fresh Parsley chopped
- Preparation of Oven and Mushrooms: Commence by preheating the oven to 350 degrees Fahrenheit. Proceed to wash the mushrooms gently and dry them thoroughly with paper towels.
- Sautéing Sausage and Onions: In a large skillet, heat the olive oil and melt the butter over medium heat. Add the ground Italian sausage to the skillet and brown it. When the sausage is approximately halfway cooked, incorporate the finely chopped sweet onion and continue cooking for several minutes.
- Herb and Spice Incorporation: Reduce the heat to low. Add the minced garlic, marjoram, kosher salt, and freshly ground black pepper. Cook this mixture for 1 minute, ensuring constant stirring to prevent burning. Following this, remove the skillet from the heat and allow the mixture to cool.
- Filling Preparation: Transfer the sausage mixture to a large bowl. Add the softened cream cheese, Parmesan cheese, breadcrumbs, and 1 ½ tablespoons of the chopped fresh parsley. Stir the ingredients together until thoroughly combined. Subsequently, spoon or scoop the sausage mixture into the mushroom caps.
- Baking: Sprinkle the filled mushrooms with the remaining parsley. Bake them uncovered for 20 minutes, or until they are heated through and slightly golden on top.