If you are looking for a perfectly easy appetizer that can serve a crowd, you need to make these Sausage Stuffed Mushrooms! Tasty, creamy, juicy and absolutely delicious.
Preheat the oven to 350°F. Using a damp cloth or paper towel. Brush off the dirt from the mushrooms. Pop off the stems from the caps and chop the stems finely, set aside.
Brown the sausage in a skillet over medium heat, breaking it up into fine crumbles until there is no pink left, drain on a paper-towel-lined plate.
Melt the butter in the skillet and add in the chopped mushroom stems and cook for 2-4 minutes until softened, take off the heat and set aside.
Put the softened cream cheese in a medium-sized bowl and mix in the egg with an electric hand mixer until smooth.
Add the cooked sausage and cooked mushroom stems. Add in the mozzarella and parmesan and mix so everything combines.
Stuff the mushroom caps, allowing a heaping amount on top. Place on a sheet tray filling side up.
Bake for 20-25 minutes, until slightly golden brown on top. Garnish with parsley if desired, serve immediately.
Notes
You can double this recipe easily to serve more people.
Use your favorite type of shredded cheese, we use mozzarella.
If you want to drain your moisture before baking see my notes above on how to keep them from becoming soggy.
These can be frozen, see my tips above on how to do that.
Make sure you clean and wash your mushrooms before using.