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Ina Garten Sausage Stuffed Mushrooms

Ina Garten's Sausage Stuffed Mushrooms: Comforting Appetizer Delight

Ina Garten Sausage Stuffed Mushrooms are quick to prepare and sure to impress your guests with their savory flavor and creamy filling.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 mushrooms
Course: Appetizers
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mushroom Caps
  • 16 large white or cremini mushrooms Opt for portobello mushrooms for a heartier bite.
For the Filling
  • 1/2 pound Italian sausage Can be swapped with turkey sausage for a leaner variant.
  • 2 tablespoons olive oil Can use butter for richness.
  • 1 small yellow onion Consider using shallots for a more sophisticated touch.
  • 2 cloves garlic Feel free to adjust based on your love for garlic.
  • 1/2 cup plain breadcrumbs Panko can be used for extra crunch or crushed crackers for a gluten-free option.
  • 1/2 cup grated Parmesan cheese Opt for nutritional yeast for a vegan choice.
  • 2 tablespoons fresh parsley Basil can be a delightful alternative.
  • 3 tablespoons cream cheese Herbed cream cheese can amp up the flavors.
  • Salt Necessary for seasoning.
  • Freshly ground black pepper Necessary for seasoning.
  • Extra Parmesan for topping For a deliciously crispy layer on top.
  • Olive oil spray or drizzle for baking Helps achieve a crispy finish.

Equipment

  • Oven
  • Skillet
  • Baking Dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 baking dish with olive oil or cooking spray.
  2. Clean the mushrooms with a damp paper towel, twist off the stems, and finely chop them.
  3. Cook the sausage in a medium skillet over medium heat until browned, about 6–8 minutes.
  4. Add olive oil, chopped mushroom stems, onion, and garlic to the skillet and sauté for 4–5 minutes.
  5. Combine the sausage mixture with breadcrumbs, Parmesan cheese, parsley, and cream cheese in a bowl. Season with salt and pepper.
  6. Stuff the mushroom caps with the mixture and arrange them in the baking dish.
  7. Sprinkle with remaining Parmesan and drizzle with olive oil. Bake for 25–30 minutes until tender and golden brown.
  8. Let cool for a few minutes before serving. Enjoy warm or at room temperature.

Nutrition

Serving: 1mushroomCalories: 120kcalCarbohydrates: 6gProtein: 8gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 300mgPotassium: 180mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 3mgCalcium: 150mgIron: 1mg

Notes

This recipe is flexible and can accommodate both meat lovers and vegetarians, allowing for substitutions in the sausage and filling ingredients.

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