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Sausage Stuffed Mushrooms

Sausage stuffed mushrooms are savory delights filled with a rich and creamy mixture of sausage and cheese, perfect as an appetizer or main dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 large large mushrooms Stems removed
  • 1 pound Italian sausage (halal) Can be substituted with halal chicken or turkey sausage
  • 8 ounces cream cheese Softened
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 cup breadcrumbs
  • Herbs (parsley and thyme) To taste
  • Salt and pepper To taste

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Gently remove the stems from the mushrooms and set the caps aside.
  3. In a frying pan over medium heat, cook the Italian sausage until browned, breaking it apart with a spoon. Drain excess oil, if necessary.
  4. In a mixing bowl, combine the cooked sausage, cream cheese, Parmesan cheese, garlic, breadcrumbs, herbs, salt, and pepper. Stir until well combined.
  5. Spoon the filling generously into each mushroom cap, packing it in lightly.
  6. Place the stuffed mushrooms on a baking sheet and bake for about 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
  7. Allow them to cool slightly before serving.

Notes

Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze before baking for up to a month. Reheat in the oven at 350°F (175°C) for about 15-20 minutes.