Festive Sausage-Stuffed Mushrooms

$- 20 large button mushrooms, stems carefully removed - 1 cup Italian sausage, casing removed and crumbled - 1/2 cup cream cheese, softened to room temperature - 1/4 cup finely grated Parmesan cheese - 1/4 cup seasoned breadcrumbs - 1 tablespoon fresh parsley, finely chopped - 2 cloves garlic, minced - 1 teaspoon dried oregano - Sea salt and freshly ground black pepper, to taste - Olive oil, for drizzling over the mushrooms These main ingredients create a rich flavor in each bite. The Italian sausage gives a savory taste, while the cream cheese adds creaminess. Parmesan cheese adds a nice depth, and the breadcrumbs help bind everything together. Fresh parsley, garlic, and oregano enhance the dish with bright notes. - Chopped cooked bacon for added crunch - Crushed red pepper for a spicy kick - Sun-dried tomatoes for a tangy twist - Different herbs like thyme or basil for varied flavors Using optional ingredients allows you to make these mushrooms your own. You can mix and match based on what you love or have at home. - Baking sheet lined with parchment paper - Mixing bowl for the stuffing - Medium skillet for cooking the sausage - Spatula for stirring and serving These tools are simple but essential. They help you prepare and cook the mushrooms easily. Having the right equipment makes everything more fun and less messy. {{ingredient_image_2}} Start by preheating your oven to 375°F (190°C). This step is key. A hot oven helps the mushrooms cook evenly and brown nicely. Next, heat a medium skillet over medium heat. Add the crumbled Italian sausage. Stir it often and cook until it turns brown. This usually takes about 5 to 7 minutes. Use a spatula to break it into smaller pieces while it cooks. Once it's done, drain any extra fat from the skillet. This keeps the filling tasty and not greasy. In a large mixing bowl, combine the cooked sausage with the softened cream cheese, grated Parmesan, seasoned breadcrumbs, chopped parsley, minced garlic, dried oregano, and a pinch of salt and pepper. Mix everything together until smooth. A good mix ensures every bite is full of flavor. Now, take each mushroom cap and fill it with the sausage mixture. Be generous! The goal is to pack the filling in tightly. This will make each bite rich and satisfying. Place the stuffed mushrooms on a baking sheet lined with parchment paper. This helps them not stick. Drizzle a little olive oil on top of each mushroom for extra flavor. Bake them in the oven for 20 to 25 minutes. You want them tender and golden brown on top. Once done, take the baking sheet out of the oven. Let the mushrooms cool for a few minutes. Serve them on a nice platter. For a festive touch, you can sprinkle fresh parsley on top and add some cranberries around the mushrooms. This makes your dish pop with color and cheer! When picking mushrooms, look for large button mushrooms. They should feel firm and fresh. Avoid any mushrooms that are soft or have dark spots. The caps should be tightly closed. This helps keep the filling inside and adds flavor. To stuff the mushrooms well, use a small spoon. Fill each cap generously but do not overstuff. Leave a bit of space for the filling to expand while baking. Drizzle olive oil on top for a nice, golden finish. This helps create a rich flavor. One common mistake is not cooking the sausage enough. Make sure it is browned and fully cooked. Drain excess fat to avoid soggy mushrooms. Also, don't forget to preheat your oven. This ensures even cooking and perfect texture. Lastly, let the mushrooms cool slightly before serving. This helps the flavors settle. Pro Tips Choose the Right Mushrooms: Opt for large button mushrooms to ensure they hold the stuffing well and provide a substantial bite. Customize the Filling: Feel free to experiment with different types of sausage or add other ingredients like diced bell peppers or spinach for a twist. Make Ahead: Assemble the stuffed mushrooms in advance and store them in the refrigerator until you’re ready to bake for easy entertaining. Check for Doneness: Keep an eye on the mushrooms while baking; they should be tender and the tops golden brown for the best texture and flavor. {{image_4}} You can easily make a vegetarian version. Instead of sausage, use chopped spinach, artichokes, or mushrooms stems. Add cream cheese, breadcrumbs, and spices for flavor. This mix keeps the mushrooms tasty and filling. You can also use nuts for crunch. Walnuts or pecans work great here. They add texture and depth to each bite. Cheese is key in stuffed mushrooms. You can switch up the cheeses for more flavor. Try goat cheese for a tangy taste. Feta adds a salty kick, while mozzarella gives a creamy texture. You can even mix different cheeses for a complex flavor. Just remember to keep the cheese soft so it blends well with the other ingredients. Adjusting the flavor can make your dish unique. For a spicy kick, add crushed red pepper flakes or diced jalapeños. If you love herbs, try adding fresh thyme or basil. These herbs brighten the dish and enhance the taste. You can mix and match spices to find your perfect blend. Don't be afraid to experiment! Store your leftover stuffed mushrooms in an airtight container. They will stay fresh for up to three days in the fridge. Make sure to let them cool completely before sealing. This helps keep the moisture out and the taste in. You can freeze stuffed mushrooms for up to one month. Place them in a single layer on a baking sheet. Freeze them for about two hours until solid. Then, transfer them to a freezer bag. Be sure to remove as much air as possible. This step prevents freezer burn and keeps the flavor intact. To reheat stuffed mushrooms, preheat your oven to 350°F (175°C). Place the mushrooms on a baking sheet and cover them with foil. Heat for about 15-20 minutes or until hot. You can also microwave them for a quick snack. Just be careful not to overcook, as this can make them rubbery. Enjoy your savory delight! Yes, you can prep these stuffed mushrooms ahead of time. Just fill the mushroom caps with the sausage mix. Place them in the fridge for up to one day. When ready to bake, just drizzle with oil and pop them in the oven. This saves time during the busy holiday season. You can use many types of sausage for this recipe. Try breakfast sausage for a different flavor. Chicken or turkey sausage works well too. Just remember to cook any raw sausage before mixing it with the cream cheese. Each type will bring a unique taste to your dish. Stuffed mushrooms can last in the fridge for about three days. Store them in an airtight container to keep them fresh. If you want to enjoy them later, just reheat them in the oven. They will still taste great! Absolutely! While Parmesan cheese adds a nice flavor, you can mix it up. Try mozzarella for a gooey texture or feta for a tangy kick. Just remember to adjust the amount to keep the mixture creamy. Cheese can really change the taste of your stuffed mushrooms! In this post, we explored making Christmas sausage stuffed mushrooms. We covered main and optional ingredients, tools needed, and step-by-step cooking instructions. I shared tips for choosing the best mushrooms and avoiding common mistakes. We also looked at tasty variations and how to store leftovers. These stuffed mushrooms are easy to make and great for your holiday party. Enjoy experimenting with flavors and sharing this fun dish with friends and family. Happy cooking!$

Festive Sausage-Stuffed Mushrooms

Delicious stuffed mushrooms filled with Italian sausage and cream cheese, perfect for holiday gatherings.

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Prep Time 15

Cook Time 25

Total Time 40

Course Appetizer

Cuisine Italian

Servings 4

Calories 250 kcal

Ingredients

20 large button mushrooms, stems carefully removed
1 cup Italian sausage, casing removed and crumbled
1/2 cup cream cheese, softened to room temperature
1/4 cup finely grated Parmesan cheese
1/4 cup seasoned breadcrumbs
1 tablespoon fresh parsley, finely chopped
2 cloves garlic, minced
1 teaspoon dried oregano
to taste sea salt and freshly ground black pepper
for drizzling olive oil

Instructions

Begin by preheating your oven to 375°F (190°C) to ensure it's hot and ready for baking.
In a medium skillet, heat over medium heat. Add the crumbled Italian sausage, cooking until browned and cooked through. Use a spatula to break it into smaller pieces as it cooks. Once done, drain any excess fat from the skillet.
In a large mixing bowl, combine the browned sausage with the softened cream cheese, grated Parmesan, seasoned breadcrumbs, chopped parsley, minced garlic, dried oregano, and a pinch of salt and pepper. Stir together until the mixture is smooth and well-combined.
Take each mushroom cap and generously spoon the sausage mixture inside, filling them to the top.
Arrange the stuffed mushrooms on a baking sheet lined with parchment paper to prevent sticking. Lightly drizzle the tops with olive oil for added richness.
Place the baking sheet in the oven and bake for 20-25 minutes, or until the mushrooms are tender and the tops are beautifully golden brown.
Once finished baking, carefully remove the sheet from the oven and allow the mushrooms to cool for a couple of minutes before serving.

Notes

For an eye-catching presentation, plate the stuffed mushrooms on a festive serving platter and garnish with fresh parsley and cranberries.

Keyword appetizer, holiday, mushrooms, stuffed