These stuffed mushrooms are incredibly irresistible and have a compilation of some of the most amazing flavors, ever. Perfect for that next party, complete the course with this amazing appetizer idea! Sausage, garlic, and parmesan are the ingredients that complete this recipe.
How easy is it to make this recipe?
This Sausage Stuffed Mushroom recipe is superrr simple! Because it is such a simple recipe, this recipe includes very minimal ingredients. Did we mention the prep is a breeze? All that is needed for this recipe is a hand (or not), an oven, and two pounds of mushrooms. Sound good?
What makes this recipe so delicious?
- This stuffed mushrooms recipe is delicious because of the dynamic between sausage and parmesan. Have we mentioned how amazing it is?
- Not only are mushrooms super delicious, but they tend to be healthy and popular. This recipe makes a perfect “finger food” recipe!
- The natural earthy flavors of mushrooms are drawn out by the heating elements, thus creating a wonderful world of infinite and savory notes.
How do I make this stuffed mushrooms recipe?
- Preheat the oven to 350 degrees Farenheit. In a medium skillet over medium heat, sauteé garlic and onions until translucent and very fragrant.
- Add sausage to the medium skillet to join the onions and garlic. Break the sausage up while cooking to allow equal it to cook evenly.
- Once the sausage has been fully cooked, transfer to bowl and set aside to cool. Stir in the parmesan cheese, mayonnaise, salt, pepper, and fresh parsley. Combine the ingredients evenly.
- Break off the stems of each mushroom. With a small spoon, *gently* scrape out the gills of the mushrooms and any additional stems. Repeat this pattern until all mushrooms have been scraped.
- On a baking sheet, gently place each scraped mushroom cap side down. With a scoop *see notes section*, scoop the sausage mixture into each mushroom. Pack evenly to to prevent the mushrooms from tipping over.
- Once all of the mushrooms have been stuffed with the sausage mixture, bake the mushrooms for twelve minutes. Garnish with additional fresh parsley.
Chef’s Tips
We definitely recommend cleaning your mushrooms prior to cooking with them. To avoid slippery mushrooms, gently use a dish towel to rub each mushroom clean.
We used a disher to scoop the sausage mixture into the mushrooms. The measurement for this particular recipe is two tablespoons. This amount allows you to create at least 24 stuffed mushrooms!
The majority of the mushrooms we used were whole brown portobello. These mushrooms are a bit bigger than the white, and we noticed that our measurements were a bit too big. Adjust the recipe accordingly.
Check Out These Other Amazing Recipes!
What Do We Mean By “Healthy?”
Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-friend tostada) for an easy homemade version.
Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!
I would love to hear if you have tried this Sausage Stuffed Mushrooms recipe – do leave me a star rating and comment down below!
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Sausage Stuffed Mushrooms
Ingredients
- 1 pound ground sausage fully cooked
- 3 cloves garlic minced
- 1/2 cup onion diced
- 1/4 cup mayonnaise
- 1/2 cup parmesan shredded or grated
- 24 mushrooms whole
- salt
- pepper
- parsley for garnishment
Instructions
- Preheat the oven to 350 degrees Farenheit. In a medium skillet over medium heat, sauteé garlic and onions until translucent and very fragrant.
- Add sausage to the medium skillet to join the onions and garlic. Break the sausage up while cooking to allow equal it to cook evenly. Once the sausage has been fully cooked, transfer to bowl and set aside to cool.
- Stir in the parmesan cheese, mayonnaise, salt, pepper, and fresh parsley. Combine the ingredients evenly.Break off the stems of each mushroom. With a small spoon, *gently* scrape out the gills of the mushrooms and any additional stems. Repeat this pattern until all mushrooms have been scraped.
- On a baking sheet, gently place each scraped mushroom cap side down. With a scoop *see notes section*, scoop the sausage mixture into each mushroom. Pack evenly to to prevent the mushrooms from tipping over.
- Once all of the mushrooms have been stuffed with the sausage mixture, bake the mushrooms for twelve minutes. Garnish with additional fresh parsley.
