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Stuffed Mushrooms Appetizer

Author: Catherine's Plates

Ingredients

  • 2 lbs large white whole mushrooms
  • 1 TBS cooking oil
  • 1 lb italian sausage, ground
  • 4 oz cream cheese, softened
  • 1 cup cheddar cheese, shredded, divided
  • salt & pepper to taste
  • 2 tsp garlic, minced
  • 1 onion, dice or 1/8 cup dry minced onion
  • 1/3 cup panko or bread crumbs
  • 2 TBS dried parsley
  • 3 TBS butter, melted
  • 1/4 cup bacon bits or pieces, fully cooked

Instructions

  • Preheat oven to 400 degrees. Lightly grease a 9 x 13 baking dish.
  • Taking a damp paper towel, wipe off mushrooms. Using a small sharp knife, cut around the stem area and pop the stem off. Chop the stems into small pieces to use in the stuffing.
  • Place mushrooms into baking dish and baste with melted butter.
  • In a large skillet, heat up 1 TBS cooking oil an add diced onion. Saute until softened. Add garlic and cook for 1 minute.
  • Add ground italian sausage and cook until thoroughly browned.
  • Add chopped mushroom stems to sausage and cook for 1-2 minutes. Turn off heat.
  • Place cream cheese into a large bowl. Add sausage and stems, bacon bits, 1/2 shredded cheese, panko, parsley, salt & pepper. Mix well.
  • Using a 1 inch scoop or 1 TBS place mixture into mushrooms pressing firmly to fill. Make sure mixture also forms a dome on the top.
  • Sprinkle with extra 1/2 cup shredded cheese onto each mushroom and press into mixture.
  • Bake for 18-22 minutes until cheese is golden brown and mushroom is tender. Enjoy.