I enjoy a good old fashioned, but it can take time to make a drink from scratch right away. To save time and still have a great handmade drink that guests would adore, I created this simple homemade combination. This blend also makes a wonderful gift!
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 24 stuffed mushrooms |
Ingredients
- 24 large mushrooms, stems removed, or more as needed
- 1 pound bulk hot Italian sausage
- 1 onion, diced
- 4 ounces grated Parmesan cheese, divided
- ¼ cup Italian bread crumbs
- 1 teaspoon minced garlic
- 1 teaspoon chopped fresh parsley
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Hollow out each mushroom cap, reserving the scrapings.
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- Heat a skillet over medium-high heat. Cook and stir sausage, onion, and reserved mushroom scrapings until sausage is browned and cooked through, 4 to 6 minutes. Drain and discard grease; return the sausage mixture to the skillet.
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- Stir 3 ounces Parmesan cheese, bread crumbs, garlic, and parsley into the sausage mixture. Cook and stir until heated through, 3 to 5 minutes.
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- Stuff each mushroom cap with the sausage mixture and place on a baking sheet.
- Dotdash Meredith Food Studios
- Bake stuffed mushrooms in the preheated oven for 12 minutes. Sprinkle remaining 1 ounce Parmesan cheese over mushrooms and bake until mushrooms are cooked through and cheese is melted and bubbling, about 3 minutes.
- Dotdash Meredith Food Studios
Nutrition Facts
| Calories | 148 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 1 g |
| Protein | 11 g |
| Saturated Fat | 4 g |
| Sodium | 424 mg |
| Sugars | 1 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
If there was butter drizzled on top
I got regular sausage & added a few shakes of cayenne. I also added 1/2 pkg of cream cheese. Very good!
I did not care for this at all. It’s very bland and I was only able to eat two mushrooms before I gave up on them. I had made more stuffing than what was needed and I will be throwing that out.
I make my stuffed mushrooms almost the same way. I also brown green pepper, and onion in butter. I also add an egg to the mix. After cooking for 15 minutes or so. I remove and add mozzarella cheese and put back in the oven for a few minutes.
Soaking the mushrooms overnight in salt would have been great addition to the recipe. I didn’t use bread and they were not dry so it worked out well. Next time I’ll try some mozzarella cheese to make it stick together better and more flavorful.
Loved them
Delisch but I added some margarine to the pan after I put in the bread crumbs to keep it all moist.
I had to make allowances for my homemade Spicy Italian sausage fat content, but this all worked out wonderfully. The spice layout was superb and I received many compliments. The parmesan after removing from oven was a WOW factor for the palate. 12 minutes at 370 worked great and they were still plenty moist. I did very lightly dust them with spray-coconut oil before sticking in oven Also, this is about the fastest and easiest party dish that I ever made. Thanks for the guidance!
These were probably the best stuffed mushrooms I’ve had. I used a mix of spicy and regular sausage and I also added some mozzarella. My girls loved these. Will make again.
Made just like written. DELICIOUS!
It was a huge hit. I did add mozzarella cheese to the Parmesan. I used hot sausage and regular sausage.
Great recipe! I added juice from a whole lime, chopped spinach, and additional Italien seasoning. Most marvelous! *smacking lips!*
I didnt have parsley but still delicious
Everyone loved these
I subbed the hot Italian sausage for HEB pork sausage with hatch chilies and it was wonderful!!
As pointed out in several of the comments posted for this recipe, it has a propensity to dry out. I decided to stage the sausage mixture per the recipe and add 6oz of feta and finely chopped Kalamata olives and the mushroom stems. They turned out moist but not soggy, and browned on the top. Perfect !
Made these for Easter everyone loved them!!
I made these for a Thanksgiving appetizer and an 80th birthday party and now I was asked for the recipe for a wedding. My only suggestion is to choose mushrooms small enough to be one or two bites because anything larger gets messy when eating them.
I made these for a Thanksgiving appetizer and an 80th birthday party and now I was asked for the recipe for a wedding. My only suggestion is to choose mushrooms small enough to be one or two bites because anything larger gets messy when eating them.
I really enjoyed this recipe, followed it exactly other than I had larger size mushrooms so I only used 12. Turned out to be a nice appetizer dish for the Superbowl!
I really enjoyed this recipe, followed it exactly other than I had larger size mushrooms so I only used 12. Turned out to be a nice appetizer dish for the Superbowl!