Stuffed Mushrooms
Sausage Cream Cheese Dip Stuffed Mushrooms are the ultimate, delicious appetiser for any occasion! SUPER delicious, this simple recipe makes mushrooms taste so good!
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 24 servings
- Difficulty
- HARD
Ingredients
- 20-24 white mushrooms (extra-large, washed, dried with paper towel and stems removed)
- 3 tbsp olive oil (divided)
- 250 g sweet Italian sausage (casings removed)
- 1/4 cup dry white wine
- 1/4 cup green onions (or finely chopped scallions, I use 3 stalks - green and white parts)
- 3 large cloves garlic (minced, or 4 small-medium cloves)
- 1/4 tsp kosher salt
- 1 pinch ground black pepper
- 1/4 cup Panko breadcrumbs (or regular breadcrumbs - optional. Leave out for low carb mushrooms.)
- 1/2 cup cream cheese
- 1/2 cup sour cream
- 3/4 cup parmesan cheese (freshly grated )
- 2 tbsp fresh parsley (finely chopped)
Instructions
- 1
Preheat the oven to 375°F (175°C). Lightly grease 2 large baking sheets or oven trays with cooking oil spray. Chop mushroom stems finely and set aside.
- 2
Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Cook the sausage, breaking it apart with a wooden spoon for 8 to 10 minutes until browned.
- 3
Pour in the wine and cook until reduced by half and absorbed into the sausage. Add the chopped mushroom stems and cook for 3 more minutes.
- 4
Mix the panko through the sausage. Add in the cream cheese and sour cream continue cooking until the cheese melts becomes creamy through the mixture.
- 5
Mix in the scallions, garlic, salt, and pepper and cook for another 2 to 3 minutes, stirring occasionally.
- 6
Take off the heat and stir in half of the Parmesan cheese and parsley. Season with salt and pepper to taste (if desired). Allow to cool slightly.
- 7
Using a metal spoon, fill each mushroom generously with the sausage mixture. Arrange the mushrooms on both baking sheets in a single layer and drizzle with the remaining oil.
- 8
Bake for 20 minutes, until the stuffing is browned and crusty.
- 9
Sprinkle with remaining parmesan cheese and continue to bake until the cheese is melted and bubbling (about a further 15 minutes).
- 10
Broil in the last 2 minutes to make the topping a little crispy.