Ideal as a party snack or even just a handy little lunch, these sausage stuffed mushrooms provide an easy bite that is incredibly meaty and satisfying while also bringing a big hit of herbaceousness and cheesiness to the party as well.
500gramsbreakfast sausagecrumbled (not in casings)
1/2cuponiondiced fine
1/2cupParmesan cheesedivided
1/4cupcream cheese
¼cupItalian bread crumbs
1teaspoonminced garlic
1teaspoonchopped fresh parsley
Instructions
Preheat oven to 350 degrees F (175 degrees C).
Gently clean the mushrooms with a damp paper towel.
Cut off brown end of mushroom stem, Gently twist off the clean stem and put it in a bowl, and hollow out each mushroom cap a bit to make more room for the filling.
Cook and stir the sausage, onion, garlic and chopped mushroom stems in medium high heat until the sausage is browned and cooked through, about 5 to 6 minutes. Drain and discard any grease; return sausage mixture to the skillet.
Stir in 1/4 cup of the Parmesan cheese, 1/4 cup cream cheese, bread crumbs, and parsley into the sausage mixture. Cook and stir until heated through, 4 to 5 minutes.
Use a teaspoon to fill each mushroom cap with the sausage mixture and place each mushroom in a cup of a muffin tin.
Bake the stuffed mushrooms in two batches in the preheated oven for 12 -15 minutes, remove from the oven.
Sprinkle the rest of the cheese - 1/4 cup Parmesan cheese over mushrooms and bake until mushrooms are cooked through, when the cheese on top is melted and bubbling, about 3 - 5 minutes depending on the size of the mushrooms.