Description
Italian stuffed mushrooms are filled with a delightful mix of sweet Italian sausage, breadcrumbs, herbs, and creamy cheese, all baked to crispy perfection.
Ingredients
Scale
- 18 extra large white button or baby bella mushrooms
- 4 tablespoons olive oil, divided
- 2 tablespoons balsamic vinegar
- ¾ pound mild Italian sausage
- 4 whole green onions, diced
- 1 tablespoon minced garlic
- ⅔ cup panko breadcrumbs
- 4 ounces mascarpone cheese
- ⅓ cup parmesan cheese
- ¼ teaspoon salt
- parsley for garnish, optional
Instructions
- Preheat your oven to 325°F.
- Remove mushroom stems using a small spoon.
- Marinate the mushroom caps in a bowl with 3 tablespoons of olive oil and balsamic vinegar; ensure they are well coated.
- Heat the remaining olive oil in a medium skillet over medium heat. Cook sausage for about 5-6 minutes, breaking it up with a wooden spoon.
- Add scallions and garlic to the sausage; cook for an additional 1-2 minutes.
- Stir in panko crumbs and mascarpone cheese until cheese is softened and combined.
- Quickly mix in parmesan and transfer the stuffing mixture to a bowl.
- Place mushrooms in an 11×13 baking pan and generously stuff them with the creamy sausage filling.
- Bake for 40 minutes or until golden brown.
Notes
Store stuffed mushrooms in the refrigerator in an airtight container for up to 3 days. If you are stacking them in the container add a layer of parchment paper between them so they don’t stick together.
These are great appetizers to be made ahead of time. You can refrigerate unbaked stuffed mushrooms for up to 24 hours before baking or freeze them for up to 3 months prior to baking. I do not recommend freezing them after baking as the mushrooms tend to get mushy when thawed.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 mushroom
- Calories: 149
- Sugar: 1 g
- Sodium: 229.8 mg
- Fat: 12.6 g
- Carbohydrates: 4.4 g
- Fiber: 0.4 g
- Protein: 5 g
- Cholesterol: 23.4 mg