Recipe for easy sausage-stuffed mushrooms with cream cheese, bread crumbs, and parmesan. The perfect party finger food!
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Course: Appetizer
Cuisine: American
Servings: 10people
Author: Caitlin Charlton
Ingredients
36whole cremini mushrooms
3tablespoonextra-virgin olive oildivided
Kosher salt
½cupthinly sliced leeks, white part onlycleaned thoroughly
1lbItalian sausagecasing removed
2teaspoonminced garlic
¼teaspoonred pepper flakes
1teaspoonfinely chopped thyme
1cuppanko breadcrumbs
8ozblock of cream cheese
½cupgrated parmesan
Instructions
Preheat the oven to 350 degrees F. Line a large sheet tray with foil.
Carefully remove the stems from each mushroom. Finely chop the stems and set them aside.
Use a damp towel to wipe the mushrooms clean. Place the mushrooms hollow side down on the prepared sheet tray. Drizzle the mushrooms with 2 tbsp. of olive oil and a pinch of salt. Gently rub the oil over the mushrooms. Place them in the oven for 3-5 minutes, or until the olive oil has evaporated and just before they begin to brown.
Meanwhile, make the filling. Heat a large skillet on medium heat and add a tbsp. of olive oil. Add the leeks and a pinch of salt. Saute until softened but not colored, about 5 minutes. Add the sausage and break it up with a wooden spoon into crumbles. Cook until lightly browned on the outside and almost fully cooked on the inside, about 5 minutes. Add the chopped mushroom stems and saute for another 3-5 minutes, stirring occasionally. Stir in the garlic, red pepper flakes, and thyme and cook until fragrant, about 1 more minute. Add the panko and cook until just beginning to turn golden brown, about 2 minutes. Add the cream cheese and stir constantly until fully combined with the sausage mixture. Turn off the heat and stir in the parmesan. Taste the filling, adding more salt as needed.
Turn the mushrooms over so that the hollow side is facing up. Stuff each mushroom with a small spoonful of the sausage mixture, gently patting down to make sure they are fully stuffed (it's okay if they are a slighly piled high!). Note: you will have extra filling, see above for ideas on how to use it.
Place the stuffed mushrooms back in the oven and bake until the tops are golden brown, about 30 minutes. Serve immediately.