Sausage Stuffed Mushrooms
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 170
- Total Fat
- 12
- Saturated Fat
- 6
- Carbohydrates
- 6
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 12
- Cholesterol
- 36
- Sodium
- 391
- Total: 50 min
- Active: 20 min
Ingredients
24 large whole fresh mushrooms
1 pound sweet Italian sausage
2 bunches scallions, chopped, green parts reserved
1/2 cup grated Parmesan, plus more for topping
1/4 cup breadcrumbs
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
One 8-ounce package cream cheese, softened
Directions
- Preheat the oven to 350 degrees F. Grease a sheet tray or line with parchment paper.
- Clean the mushroom caps with a damp paper towel. Carefully break off the stems and, using the tip of a spoon, hollow out the center of the mushrooms.
- Heat a large skillet over medium-high heat. Brown the sausage, breaking it up with the back of a wooden spoon. Transfer the cooked sausage to a paper towel-lined plate to cool.
- Add the white chopped scallions to the skillet and cook until fragrant, about 2 minutes. Add the scallions to the sausage and cool.
- When the sausage and scallion mixture is no longer hot, stir in the Parmesan, breadcrumbs, salt, pepper and softened cream cheese. The mixture should be very thick. Using a small spoon, fill each mushroom cap with a generous amount of the stuffing. Top with additional Parmesan if desired. Arrange the mushroom caps evenly on the prepared sheet tray.
- Place in the oven and bake until the mushrooms are piping hot and liquid starts to form under the caps, 20 minutes. Garnish with the reserved green scallions.