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!
Ingredients
- 16 ounces baby bella whole mushrooms
- 1 tablespoon extra virgin olive oil
- 1 tablespoon minced garlic
- 8 ounces cream cheese, softened
- 1/4 cup parmesan cheese, grated
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground cayenne pepper
- 2 cups sausage, browned
- 1/4 cup mozzarella cheese, shredded
Instructions
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Preheat oven to 350°F.
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Clean mushrooms with a damp paper towel. Carefully break off stems and set aside.
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Chop stems extremely fine, discarding the tough ends.
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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.
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Once cooled, stir in cream cheese, sausage, parmesan cheese, black pepper, onion powder, and cayenne pepper.
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Fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on clean cast iron skillet.
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Sprinkle the mushroom caps with shredded mozzarella cheese.
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Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and cheese is bubbly.
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Serve immediately.