Sausage Stuffed Mushrooms
Sausage Stuffed Mushroom caps are the perfect appetizer! Filled with creamy sausage mixture and topped with parmesan, these little bite-sized treats are bursting with flavor!
Servings: 18
Calories: 85kcal
Ingredients
- 16 ounces baby bella whole mushrooms
- 1 tablespoon extra virgin olive oil
- 1 tablespoon minced garlic
- 8 ounces cream cheese, softened
- ¼ cup parmesan cheese, grated
- ¼ teaspoon ground black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon ground cayenne pepper
- 2 cups ground sausage, browned
- ¼ cup mozzarella cheese, shredded
Instructions
- Preheat oven to 350°F.
- Clean mushrooms with a damp paper towel. Carefully break off stems and set aside.
- Chop stems extremely fine, discarding the tough ends.
- Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared. Set aside to cool.
- Once cooled, stir in cream cheese, sausage, parmesan cheese, black pepper, onion powder, and cayenne pepper.
- Fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on clean cast iron skillet.
- Sprinkle the mushroom caps with shredded mozzarella cheese.
- Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and cheese is bubbly.
- Serve immediately.
Nutrition
Calories: 85kcal