Parmesan and Sausage Stuffed Mushrooms
These savory stuffed mushrooms are easy to prepare. Serve them as appetizers during the holidays to be the veggie star of the party.
Servings: 30 mushrooms
Calories: 65kcal
Ingredients
- Cooking spray
- 1 ½ pounds large button mushrooms (24 ounces)
- 1 pound bulk mild Italian sausage
- ½ cup shredded Parmesan cheese
- 2 cloves garlic minced
- 1 tablespoon minced fresh sage
- 2 tablespoons minced fresh parsley plus more for serving
Instructions
- Preheat the oven to 350°F and spray a baking sheet with cooking spray.
- Wash the mushrooms by wiping them with a damp paper towel or cloth. Remove and reserve the stems, trimming the bottoms if needed. Dice the mushroom stems.
- Using clean hands and a medium mixing bowl, mix the chopped mushroom stems, sausage, cheese, garlic, sage, and parsley until thoroughly combined.
- Overfill each mushroom cap with the stuffing mixture, mounding a pile on top. Arrange the mushrooms on the prepared baking sheet.
- Bake for 35-40 minutes, or until the sausage is browned on top and cooked through. Sprinkle with additional parsley and serve hot.
Notes
- To make meatballs using any remaining filling, divide the sausage mixture into balls and sauté over medium-high heat in a large skillet with a little olive oil until browned on all sides. Drop the meatballs into a pot of hot tomato sauce and simmer for 10-15 minutes, or until cooked through.
- Feel free to substitute hot Italian sausage if you like things spicy!
Nutrition
Serving: 1stuffed mushroom | Calories: 65kcal | Carbohydrates: 1g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 139mg | Potassium: 115mg | Fiber: 0.3g | Sugar: 0.5g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 0.3mg
