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Baked sausage stuffed mushrooms with golden Parmesan tops and fresh parsley on a rustic wooden serving board.

Stuffed Mushrooms with Sausage: 40-Minute Party Appetizer

These sausage stuffed mushrooms are an easy, lighter party bite: garlicky turkey sausage and chopped mushroom stems in a panko-Parmesan filling, baked in tender caps in about 40 minutes. They can be baked the night before and reheated, so the party stays easy.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Ingredients Method

Ingredients
  

  • 24 whole white button mushrooms about 1 lb; stems removed and chopped, caps kept whole
  • 8 oz sweet Italian turkey sausage casings removed (chicken sausage works too)
  • 3 cloves garlic minced
  • 1/2 cup yellow onion finely chopped
  • 1/3 cup whole-wheat panko breadcrumbs
  • 3 tbsp light cream cheese softened
  • 1/3 cup Parmesan cheese freshly grated, divided
  • 2 tbsp fresh parsley chopped, plus extra for garnish
  • 1 tbsp olive oil plus more for the baking sheet
  • 1/4 tsp black pepper freshly ground
  • 1/4 tsp salt or to taste

Method
 

  1. Preheat the oven to 375°F. Wipe the mushrooms clean with a damp paper towel, twist out the stems, and chop the stems finely.
  2. Heat the olive oil in a large skillet over medium heat. Add the sausage and onion and cook, breaking up the sausage, until browned, about 5 minutes. Stir in the garlic and chopped mushroom stems and cook 3-4 minutes more, until the liquid has evaporated.
  3. Take the skillet off the heat. Stir in the cream cheese, panko, half of the Parmesan, the parsley, pepper and salt until evenly mixed.
  4. Lightly oil a rimmed baking sheet. Fill each mushroom cap with about a tablespoon of the sausage mixture (a little more for larger caps) and set it on the sheet. Sprinkle the remaining Parmesan over the tops.
  5. Bake 18-20 minutes, until the mushrooms are tender and the tops are golden. For a deeper color, broil 1-2 minutes at the end and watch closely.
  6. Let the mushrooms cool 5 minutes, garnish with parsley, and serve warm. To make ahead, bake and cool them, refrigerate up to 2 days, then reheat at 350°F for 10-12 minutes.