How to Make Sausage Stuffed Mushrooms
Get ready to impress your guests with Sausage-Stuffed Mushrooms! This easy-to-make appetizer is perfect for holiday gatherings or a special dinner side.
Servings 3 mushrooms
Calories 342kcal
Equipment
- 1 Food Chopper
Ingredients
- 20 whole Mushrooms
- ¼ cup Chicken Broth
- ½ pound Sausage
- ½ medium Onion
- 1-2 cloves Garlic
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 8 ounces Chive and Onion Cream Cheese
- 1 cup Italian Shredded Cheese
Instructions
- Preheat your oven to 350 degrees and line a baking sheet with parchment paper or tinfoil (for easy cleanup). Start by browning your sausage over medium heat, breaking up the sausage as it cooks.
- Clean off your mushrooms with a damp towel and remove the stems. I use 15 of the stems in this recipe - place the stems in a food chopper and cut them into small pieces, remove and set aside.
- In the food chopper,add ½ an onion cut in half and the garlic cloves. Chop until the pieces are nice and small.
- Once the sausage is browned remove it from the pan. In the same pan add the chopped onions and garlic. Stir these around for 2-3 minutes while everything gets nice and hot. Pour in the chicken broth and continue to cook the onions.
- Once the chicken broth is evaporated (about 2 to 3 minutes) add the mushroom stems and your salt and pepper. Cook this until the mushrooms are soft and the moisture is mostly gone. Set aside and let it start to cool.
- Add cream cheese and Italian cheese to a bowl and stir until nice and creamy.
- Place this in a bowl and then add in the sausage and mushrooms stems. Mix everything together.
- Put the mushroom caps on the baking sheet and drizzle with a bit of olive oil. Sprinkle with some salt.
- Fill each mushroom cap with the sausage filling.
- Bake for 20 minutes at 350º F.
- Let them cool for at least 10 minutes before serving.