Sausage Stuffed Mushroom Caps Appetizer Recipe

Sausage Stuffed Mushroom Cap Recipe

I don’t watch a whole lot of football, but I never really miss the “Big Game”. As a PR and Marketing wonk, I love watching the commercials. I also really enjoy a chance to try out some new recipes. This game just screams for lots of appetizers and this recipe is perfect for half-time noshing! This versatile appetizer recipe is sure to be a big hit at your next party or casual gathering. Choose mushrooms with small to medium caps for best results. You can use white or portobello mushrooms for this recipe, but I think that the mild flavor of the white mushrooms melds with the flavors of the filling better.

Sausage Stuffed Mushroom Caps

This is a tasty appetizer that is also substantial enough to stand alone as a date-night dinner

  • 2 T. olive oil
  • ½ c. Marsala (or dry white) wine, divided
  • 2 8 oz. package of white mushrooms, cleaned
  • 12 oz. bulk spicy Italian sausage
  • 3 cloves garlic, peeled and finely minced
  • 4 fresh sage leaves, washed and julienned
  • 8 oz. cream cheese, softened
  • 1/3 cup Parmesan cheese, freshly grated
  • Salt and pepper, to taste
  • Toppings:
  • 3 T. Panko bread crumbs (optional)
  • 3 T. Freshly grated Parmesan cheese (optional)
  • 6 sprigs fresh parsley, chopped (optional)

Position rack in middle position and preheat oven to 350 degrees.

Remove stems from cleaned mushrooms by grabbing them as close to the cap as possible and gently twisting. Roughly chop removed stems and reserve in a separate bowl, while placing intact caps in a larger non-reactive bowl.

Add olive oil and 3 tablespoons wine to bowl containing mushroom caps and toss gently to evenly coat. Set aside.

In a large skillet, cook sausage over medium-high heat until thoroughly browned. Break apart all chunks with a spatula or wooden spoon as it cooks. Once browned, drain excess fat before proceeding.

Add chopped mushroom stems and garlic to the pan and cook until mushrooms are soft and

start to release liquid. Add fresh sage and remaining wine and scrap up any brown bits of sausage from the bottom of the pan. Simmer for a couple minutes until excess liquid evaporates.

Remove from heat and add softened cream cheese and freshly grated Parmesan cheese. Stir until thoroughly combined and cheese is completely melted. Season with salt and pepper to taste. Cool slightly.

Add one rounded spoonful of sausage mixture to each marinated mushroom cap and arrange stuffing side up in a 13 x 9” glass baking dish. If desired, sprinkle each stuffed mushroom cap with Panko breadcrumbs, freshly grated Parmesan cheese or a combination of both before baking.

Place glass dish in pre-heated oven on center rack and bake for 30 minutes or until mushrooms are soft and filling is browned on top. For a crispier topping, place baking dish under the broiler for a couple minutes when done cooking. If desired, garnish with chopped fresh parsley before serving.

 

Easy Sausage Stuffed Mushroom Appetizer Recipe
Share:
Written by Dakotapam
I'm a Lutheran pastor's wife and mom to six kids, including young adult sons down to 8-year old twin daughters. My life is sometimes normal, and sometimes crazy; but through it all, I know that I am blessed! Some people say that I have my hands full, I prefer to call it living life with both hands full, and I love it!