Stuffed Mushrooms
Stuffed mushrooms are one of my favorite sides that I always ask my father-in-law to make every holiday, and even for some other get-togethers. They’re so simple, and everyone loves them. I adapted from his recipe to make the perfect holiday side-dish. You can really go wild with these, but there’s something about their simplicity that makes them a hit every time.
Stuffed Mushrooms
Stuffed mushrooms are one of the best appetizers to bring to any holiday gathering or potluck. They’re easy to make and customize to your taste!
- Prep Time20 min
- Cook Time30 min
- Resting Time5 min
- Total Time55 min
Ingredients
- 2 lbs. Mushrooms
- 1/2 Small Onion, minced
- 2 Cloves Garlic, minced
- 1 lb. Italian Sausage
- 8oz. Cream cheese, softened
- 8oz. Grated Mozzarella, plus more to top with
- 1 Tbsp. Dry Parsley
- Salt & Pepper, to taste
Method
Break the stem out of each mushroom, set aside. Place mushroom caps on a baking sheet.
Dice mushroom stems, add to a dry pan on med-high heat, and cook, stirring occasionally, until they just start to stick to the pan. Add 1-2 Tbsp. oil.
Add minced onion and garlic to the pan, sauté for 2-3 minutes or until onions are translucent.
Add Italian Sausage and crumble until fine texture. When mixture is browned, remove from heat and let cool.
In a mixing bowl, add cream cheese, mozzarella, parsley, salt & pepper. Once sausage mixture is room temp, add to mixing bowl and stir well.
Spoon 1-2 tsp of filling per mushroom cap, doming the top.
Add more mozzarella, then bake at 350ºF for 25-40 minutes. Let cool, then serve!
