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  • 10 button or baby bella mushrooms, medium
  • 1/2 C mushroom stems and insides, chopped
  • 2 Johnsonville hot sausage links, casings removed
  • 1 TBLS olive oil
  • 2 garlic cloves, minced
  • 1 small shallot, minced
  • splash white wine
  • kosher salt/pepper
  • 1/4 C seasoned bread crumbs
  • 4 oz cream cheese, whipped
  • 1/3 C Parmesan cheese, freshly grated
  • 2 TBLS fresh parsley, chopped
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Stuffed mushrooms…an oldie, but a goodie! In my opinion, one of the most perfect appetizers. They are super easy to make and serve. My recipe combines the spiciness of sausage, the creaminess of cream cheese, and the earthiness of mushroom stems. I have been making these Sausage Stuffed Mushrooms for years and years. Love having them on hand during holiday gatherings and entertaining my Friends.

I like to pick a medium-sized mushroom. Get crazy and use both button and baby bellas. Mine are definitely not a one-bite! I like to generously fill each cup, and top until they are just about overflowing with goodness. I use hot sausage in my recipe…feel free to substitute with sweet, or for a vegetarian version, use only the stems and the inside scrapings. Either way…you can’t go wrong. This recipe will make 10 stuffed mushrooms.

a marble plate of sausage stuffed mushrooms

Use a paper towel and wipe off any dirt from the mushrooms. I do not recommend, nor do I, rinse them. Probably the most tedious part of this recipe is removing the stem from the mushroom and scraping out the inside without tearing the mushroom base. Be gentle. I like to remove the stem with my fingers or a small spoon then scrape out enough of the insides to form a cup in the mushroom to house the stuffing. Save the scrapings and stems…you need a half cup for the recipe!

While you are preparing the mushroom caps, brown the sausage. I prefer using Johnsonville Hot Sausage Links. Remove casings. Place sausage in pan on medium heat. Break apart as it is cooking. When the sausage is browned, add in the olive oil, garlic, shallots, chopped mushrooms and white wine. Season with just a touch of kosher salt and pepper. Stir. Allow to soften for a few minutes.

Transfer the contents of the pan to a bowl. Add in the cream cheese, Parmesan cheese and fresh parsley. Combine well.

Heat oven to 400 degrees. Fill the center of each mushroom cap with a generous scoop of the sausage mixture. Place on baking pan or in a cast iron pan (I lightly oiled mine). Bake for about 40 minutes, or until the mushrooms have softened and the sausage filling has browned. Serve and ENJOY these amazing Sausage Stuffed Mushrooms. Check out my recipe for Stuffed Portabella Mushrooms…more of a meal, than an appetizer!

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