Stuffed Mushrooms with a sausage and cheese filling.
Stuffed mushrooms are one of my favorite appetizers. It’s funny though, because there was a time when I thought mushrooms were gross! So glad my tastes have changed.
If I had my way with dinner, it would just be appetizers…well for at least a couple of nights a week. Then I’d probably miss real dinners, but for now, I could definitely use more nights with appetizers!
These stuffed mushrooms are made with pork breakfast sausage. You can use homemade sausage or your favorite from the store. The mushrooms can be made ahead of time and then just bake when you need them. Super duper, easy peasy!
If you use large button mushrooms, you will need 24 mushrooms. For a party, I like to use smaller mushrooms.
They are easier to eat as finger food and guest can just pop them into their mouths. If you use smaller mushrooms, you will want to buy more. They don’t hold as much stuffing, so it goes much further.
Sausage stuffed mushrooms
- 24 mushrooms cleaned
- 1 pound pork breakfast sausage
- 1/2 cup panko bread crumbs
- 1 Tablespoons sherry
- 2 cups Shredded Mozzarella cheese
- 1/2 cup Shredded Parmesan cheese
Pop stems from mushrooms. Chop and add to mixing bowl
Add uncooked sausage, bread crumbs, sherry, and cheeses.
Mix mixture with your hands until well combined.
Fill each mushroom with stuffing. Stuffing should sit high above mushroom cap.
Place on a baking sheet.
Bake 45 minutes in a 350 degree oven.
Serve while still warm.
Smaller mushrooms can be used for bite sized appetizers.
Mushrooms can be made ahead of time. Either refrigerate uncooked and bake when needed or bake completely, cool, refrigerate and reheat at 300 degrees for 15-20 minutes until heated through.
Other appetizers you might enjoy