Sausage-stuffed mushroom caps are a classic appetizer that are easy to make and always a hit with guests. This recipe is simple, yet delicious, and can be made ahead of time so you can enjoy the party instead of being stuck in the kitchen.
Mushrooms contain important vitamins and minerals
Sausage-stuffed mushroom caps make for a delicious and savory appetizer or main course. But did you know that mushrooms are not only scrumptious, but they also offer a variety of health benefits? For instance, mushrooms are a good source of antioxidants, which can help to protect your cells from damage. They're also a low-calorie food, making them a great choice if you're watching your weight. Additionally, mushrooms contain important vitamins and minerals, such as vitamin D and potassium. So next time you're looking for a healthy and delicious way to jazz up your meal, reach for some mushrooms!
- 8 oz. package of baby Portobello mushrooms, cleaned
- 8 oz. package of white mushrooms, cleaned
2 T. extra virgin olive oil
- ½ c. Marsala (or dry white) wine, divided
- 12 oz. bulk spicy Italian sausage
- 3 cloves garlic, peeled and finely minced
- 4 fresh sage leaves, washed and julienned
- 8 oz. cream cheese, softened
- ⅓ cup Parmesan cheese, freshly grated
- Salt and pepper, to taste
- Optional Toppings:
3 T. Panko breadcrumbs
3 T. Freshly grated Parmesan cheese
- 2 T. fresh parsley, chopped
- Position the top oven rack in the middle position and preheat oven to 350°F.
- Remove stems from cleaned mushrooms by grabbing them as close to the cap as possible and gently twisting them. Roughly chop removed stems and reserve in a separate bowl, while placing intact caps in a larger bowl.
- Add olive oil and 3 tablespoons wine to the bowl containing mushroom caps and toss gently to evenly coat. Set aside.
- In a large skillet, cook sausage over medium heat until thoroughly browned, approximately 8-10 minutes. Break apart chunks with a spatula or wooden spoon as the sausage cooks. Once browned, drain excess fat before proceeding.
- Add chopped mushroom stems and garlic to the pan and cook until mushrooms are soft and start to release liquid, approximately 4-5 minutes. Add fresh sage and remaining wine and scrape up any brown bits of sausage from the bottom of the skillet. Simmer for 2-3 minutes or until excess liquid evaporates.
- Remove from heat and add softened cream cheese and freshly grated Parmesan cheese. Stir until thoroughly combined and cheese is completely melted. Season with salt and black, to taste. Cool slightly.
- Add one rounded spoonful of the sausage mixture to each marinated mushroom cap and arrange stuffing side up in a 13 x 9” glass baking dish. If desired, sprinkle each stuffed mushroom cap with Panko breadcrumbs, freshly grated Parmesan cheese, or a combination of both before baking.
- Place baking dish in pre-heated oven and bake for 30 minutes, or until mushrooms are soft and filling is browned on top. For a crispier topping, place baking dish under the broiler for a couple minutes when done cooking. If desired, garnish with chopped fresh parsley before serving. Enjoy!
Sausage-Stuffed Mushroom Caps are a classic recipe that can be easily modified to suit your preference. While the traditional recipe calls for pork sausage, you can substitute with ground beef, turkey, or even vegan sausage. For a cheesier stuffing, you can add in shredded mozzarella or Parmesan cheese. If you're looking for a flavorful boost, consider adding in some chopped sun-dried tomatoes or grilled onions. The possibilities are endless! So go ahead and experiment with your Sausage-Stuffed Mushroom Caps to create a dish that's uniquely yours.
Sausage-stuffed mushroom caps are a classic appetizer that are easy to make and always a hit with party guests. The basic recipe is simple: just stuff your favorite sausage into some large mushrooms and bake. However, there are many ways to change up the flavor of this dish to suit your taste. For example, you could use a different type of sausage, add some cheese to the filling, or top the mushrooms with a creamy sauce. The possibilities are endless, so get creative and experiment until you find the perfect combination for your next party!
If you have leftovers, or if you want to make a double batch to freeze for later, here is how long you can store them in the fridge. Sausage-stuffed mushroom caps will be safe to eat for up to three days when stored in an airtight container in the fridge.