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The Ultimate Non-Soggy Italian Sausage Stuffed Mushrooms with Cream Cheese

Close-up of several golden-brown sausage stuffed mushrooms with a crispy, cheesy topping served on a white plate.
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Make these crowd-pleasing Italian sausage stuffed mushrooms that stay juicy and flavorful, never soggy. This recipe is perfect for your next party or holiday gathering and includes tips for making them ahead of time.

Ingredients

Scale
  • 1 pound large white or cremini mushroom caps, stems removed and finely chopped
  • 1 pound bulk Italian sausage (mild or hot)
  • 8 ounces cream cheese, softened
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup panko breadcrumbs (for texture, optional for low-carb)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a baking sheet.
  2. Wipe the mushroom caps clean. Gently remove the stems and finely chop the stems; set the caps aside.
  3. Heat the olive oil in a skillet over medium heat. Add the chopped mushroom stems and minced garlic. Cook until softened, about 5 minutes.
  4. Add the Italian sausage to the skillet. Cook, breaking it up with a spoon, until fully browned. Drain off any excess grease.
  5. Transfer the cooked sausage mixture to a bowl. Let it cool for 10 minutes.
  6. Add the softened cream cheese, 1/2 cup Parmesan cheese, panko breadcrumbs (if using), parsley, and thyme to the sausage mixture. Mix well until everything is fully combined and creamy. Season with salt and pepper.
  7. Stuff each mushroom cap generously with the sausage mixture, mounding it slightly on top.
  8. Place the stuffed mushrooms on the prepared baking sheet. Sprinkle the tops with extra Parmesan cheese.
  9. Bake for 20 to 25 minutes, or until the mushrooms are tender and the filling is golden brown and heated through. For extra crispness, you can broil for the last 1-2 minutes, watching closely to prevent burning.
  10. Let the baked stuffed mushrooms rest for 5 minutes before serving as a delicious party appetizer.

Notes

  • To make these make-ahead appetizers, prepare the filled mushrooms completely, cover them, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time if baking directly from the refrigerator.
  • For a low-carb stuffed mushrooms version, omit the panko breadcrumbs entirely.
  • If you prefer a different flavor, use sage sausage instead of Italian sausage for a more traditional holiday bite.

Nutrition

Find it online: https://cookingbycarla.com/sausage-stuffed-mushrooms-recipe-best-appetizer/