Whoever invented finger foods was a real genius. They’re so convenient, and you can just pop a few in your mouth to wake your appetite! If you love mushrooms like me, these Italian Sausage-Stuffed Mushrooms will taste like a little piece of Italian heaven.
It took me years to discover this life-changing recipe. I used to settle with the usual appetizers, playing it safe with the dishes I knew my friends would love. But then I went to a party where they served these tiny, golden appetizers. I was hooked from the first bite, so I did what I had to do: I asked for the recipe.
So, what makes these Italian Sausage-Stuffed Mushrooms so great? First, they have that umami flavor from the mushrooms that is just so addicting. Then you have the Italian sausage, which is already flavorful on its own. When you stuff it inside the mushrooms, it creates this fantastic harmony of flavors in your mouth. To top it all off, these Italian Sausage-Stuffed Mushrooms are topped with a cheesy, creamy mixture. It’s so good that it’s impossible to eat just one!
Fascinatingly enough, stuffed mushrooms have been around since the late 19th century or early 20th century. My family probably made some batches when I was younger, but I stuck with the recipes I had already mastered. But once I tried this recipe, I couldn’t go back! Especially once I grew the ingredients in my own garden. These Italian Sausage-Stuffed Mushrooms have a distinct flavor that always explodes in your mouth and hits the spot like nothing else.
They’re perfect for potlucks, game days, or any kind of party because they’re so easy to make. Plus, they’re always a hit with everyone! I mean, who could resist these little balls of goodness?Print
Italian Sausage–Stuffed Mushrooms
Creamy, golden, and bite-sized — these Italian Sausage-Stuffed Mushrooms are the perfect appetizer to bring to your next party!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Makes 20 mushrooms 1x
- Category: Appetizers
- 20 (1 1/2-inch) cremini mushrooms
- 2 tablespoons olive oil
- 1 cup finely chopped onion
- 2 tablespoons finely chopped fresh parsley, plus extra for garnish
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 8 ounces hot Italian sausage
- 1 (8-ounce) package cream cheese, room temperature, cut into 1-inch cubes
- 1/2 cup finely grated Parmesan cheese
- Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
- Wipe the mushrooms with a damp paper towel and remove the stems. Finely mince the stems. Set the caps aside.
- In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the chopped mushroom stems, onion, parsley, and thyme and cook until the vegetables are translucent, about 2 minutes. Add the sausage and cook, using a wooden spoon to stir and break up any clumps, until the sausage has browned, about 4 minutes. Reduce the heat to low and stir in the cream cheese and half of the Parmesan, stirring until the cheese melts—some remaining lumps are fine. Set aside.
- Place the mushroom caps in a medium bowl and toss with the remaining 1 tablespoon oil to coat. Arrange the caps, open side up, on the prepared baking sheet. Use a teaspoon to spoon the filling into the caps, shaping the tops into mounds. Sprinkle with the remaining Parmesan and bake for about 20 minutes, until the tops are lightly browned and the filling is heated through. Arrange on a platter, garnish with parsley, and serve warm.
Keywords: Italian sausage–stuffed mushrooms, Italian sausage, stuffed mushrooms
Have you tried this recipe? Is there a finger food recipe you love that we should try?