Description
Sausage Cream Cheese Stuffed Mushrooms deliver Italian-style comfort with rich, savory flavors packed into elegant bite-sized appetizers. Guests will crave these creamy, herb-infused mushroom caps that blend spicy sausage and smooth cream cheese for an irresistible party starter.
Ingredients
Scale
Protein:
- 1 pound (454 grams) Italian sausage (casing removed)
- 8 ounces (226 grams) cream cheese block
- ½ cup (50 grams) grated Parmesan cheese
Produce and Herbs:
- 36 whole cremini mushrooms
- ½ cup (75 grams) thinly sliced leeks, white part only (cleaned thoroughly)
- 2 teaspoons minced garlic
- 1 teaspoon finely chopped thyme
- ¼ teaspoon red pepper flakes
Other Ingredients:
- 3 tablespoons (45 milliliters) extra-virgin olive oil
- 1 cup (120 grams) panko breadcrumbs
- Kosher salt, to taste
Instructions
- Preheat the oven to 350°F (175°C) and prepare a large baking sheet by lining it with aluminum foil.
- Delicately extract the stems from each mushroom, then meticulously chop them into fine pieces and reserve to the side.
- Gently cleanse the mushrooms using a damp cloth, positioning them hollow-side down on the prepared baking sheet. Generously drizzle with olive oil and sprinkle a pinch of salt, ensuring even coating. Roast for 3-5 minutes until the oil evaporates and mushrooms begin to lightly caramelize.
- In a large skillet over medium heat, introduce the remaining olive oil. Incorporate leeks and a pinch of salt, sautéing until they become translucent and tender, approximately 5 minutes.
- Introduce the sausage, using a wooden spoon to crumble it, and cook until it achieves a rich brown color and is nearly fully cooked, around 5 minutes.
- Add the finely chopped mushroom stems and sauté for an additional 3-5 minutes, stirring intermittently. Introduce minced garlic, red pepper flakes, and thyme, cooking until the aromatics become fragrant, about 1 minute.
- Fold in the panko breadcrumbs and toast until they reach a golden hue, approximately 2 minutes. Blend in the cream cheese, ensuring complete integration with the sausage mixture. Remove from heat and gently fold in the Parmesan cheese. Taste and adjust seasoning as needed.
- Flip the mushrooms so the hollow side faces upward, then generously fill each with the sausage mixture, pressing down to ensure complete coverage. A slight mound on top is perfectly acceptable.
- Return the stuffed mushrooms to the oven and bake until the tops transform into a beautiful golden brown, approximately 30 minutes. Serve piping hot for maximum flavor and enjoyment.
Notes
- Prep ahead by cleaning mushrooms and chopping stems in advance to streamline cooking process.
- Pre-baking mushrooms removes excess moisture, ensuring crispy and flavorful final dish.
- Sauté leeks and sausage thoroughly to develop deep, rich flavors before adding remaining ingredients.
- Use room temperature cream cheese for smoother, easier mixing with sausage filling.
- Allow mushrooms to rest briefly after baking to help filling set and prevent burning your mouth.
- Optional variations include using different herbs like rosemary or adding a sprinkle of fresh parsley on top for extra freshness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 252 cal
- Sugar: 2 g
- Sodium: 417 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 55 mg