Sausage Stuffed Mushrooms

These Sausage Stuffed Mushrooms have been on my table for years, and for good reason. They're the kind of appetizer that makes people hover near the platter and "just have one more." Savory sausage, a little spinach, fresh garlic, plenty of Parmesan, and just enough creaminess to bring it all together - nothing fussy, just good ingredients handled the right way.

If you've had stuffed mushrooms before and walked away underwhelmed, try these. The combination of breakfast sausage, cream cheese, and a splash of cream gives them that rich, almost restaurant-style texture, while the garlic and Parmesan keep them from feeling heavy. They're hearty enough to stand on their own, but still small enough to feel like a proper starter.

When I'm hosting, I'll often serve these alongside Tomato Bruschetta with Mozzarella and Balsamic - something warm and savory next to something fresh and bright. It's a simple pairing, but it works every time.

You can keep them bite-sized for appetizers, or use the same filling in large portobello mushrooms if you want to turn it into more of a main dish. Either way, they don't last long around here - and that's usually the best review.

Sausage Stuffed Mushrooms

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5 from 2 reviews

• Author: Jennifer Locklin

Ingredients

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• 20-30 Cremini or White Button Mushrooms
• 1 pounds Regular Breakfast Sausage
• 4 green onions (chopped)
• 4 cups baby spinach
• 2 cloves Garlic (Finely Minced)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon nutmeg
• ½ cup heavy cream
• 8 ounces (fluid Cream Cheese)
• 1 cup Parmesan Cheese (Grated)

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Instructions

1. Brown and crumble sausage. Set aside to cool.
2. Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.
3. Add in chopped garlic and sauté for 1 minute.
4. Stir in spinach a handful at a time and sauté until wilted.
5. Add salt, pepper and nutmeg, stir to combine.
6. Stir in heavy cream, then cream cheese.
7. Break up cream cheese with a wooden spoon and stir until thoroughly combined.
8. Set mixture aside to cool.
9. When mixture is lukewarm, stir in parmesan cheese; set aside
10. Gently remove stems from mushrooms; set aside.
11. Lightly oil a baking dish and place mushroom caps inside, to fit snuggly.
12. Using a small cookie scoop, fill the caps with a generous amount of sausage filling.
13. Bake at 400• for 20 to 25 minutes, or until golden brown. Allow to cool at least 5 minutes before serving.