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Ultimate No-Soggy Italian Sausage Stuffed Mushrooms with Cream Cheese

A plate of perfectly baked sausage stuffed mushrooms topped with melted, browned cheese and fresh parsley.
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Make the best party appetizer with these Italian sausage stuffed mushrooms. This recipe uses cream cheese and Parmesan to create a juicy, flavorful filling that stays firm, preventing the common issue of watery mushrooms. Perfect for game days or holiday gatherings.

Ingredients

Scale
  • 1 lb large cremini mushroom caps (about 20-24)
  • 1 lb bulk Italian sausage (mild or hot)
  • 4 oz cream cheese, softened
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This helps prevent sticking and moisture buildup.
  2. Clean the mushrooms gently with a damp cloth. Carefully remove the stems and finely chop the stems. Set the caps aside.
  3. Heat the olive oil in a skillet over medium heat. Add the chopped mushroom stems and cook until they release their moisture and start to brown, about 5 minutes.
  4. Add the Italian sausage to the skillet. Break it up with a spoon and cook until fully browned. Drain off any excess grease thoroughly. This step is key to avoiding soggy mushrooms.
  5. Transfer the cooked sausage and stems to a mixing bowl. Let it cool for 5 minutes.
  6. Add the softened cream cheese, 1/2 cup Parmesan cheese, minced garlic, parsley, Italian seasoning, and black pepper to the sausage mixture. Mix well until everything is fully combined and creamy.
  7. Spoon the filling evenly into the mushroom caps, mounding it slightly.
  8. Place the stuffed mushrooms on the prepared baking sheet. Sprinkle a little extra Parmesan cheese over the top of each one.
  9. Bake for 18 to 20 minutes, or until the mushrooms are tender and the filling is golden brown and heated through.
  10. Let the sausage stuffed mushrooms cool for a few minutes before serving as a crowd pleasing appetizer.

Notes

  • For make ahead appetizers, prepare the stuffed mushrooms completely, cover them tightly, and refrigerate for up to 24 hours before baking. Add 3-5 minutes to the baking time if baking directly from the refrigerator.
  • If you prefer a low carb appetizers option, omit any breadcrumbs if your sausage mixture seems too loose, though this recipe is naturally low in carbohydrates.
  • To ensure juicy stuffed mushrooms, do not overbake. Check them at 18 minutes.

Nutrition

Find it online: https://cookingbymia.com/sausage-stuffed-mushrooms-recipe-no-soggy/