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Crispy Italian Sausage Stuffed Mushrooms Recipe with Easy Parmesan Crust

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These crispy Italian sausage stuffed mushrooms feature a golden Parmesan crust and a juicy, savory filling, making them an easy and crowd-pleasing appetizer perfect for any occasion.

Ingredients

Scale
  • 20–24 large white or cremini mushrooms, cleaned with stems removed
  • 8 ounces Italian sausage, removed from casing and crumbled (mild or spicy)
  • 1 cup freshly grated Parmesan cheese (about 100 grams)
  • 2 cloves garlic, minced
  • 1 shallot or small onion, finely chopped
  • 2 tablespoons fresh parsley, chopped
  • ½ cup breadcrumbs (60 grams), preferably panko
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Clean mushrooms with a damp paper towel and remove stems. Finely chop the stems and set aside.
  2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped mushroom stems, shallots, and garlic; cook 3-4 minutes until softened and fragrant.
  3. Add crumbled Italian sausage to skillet. Cook 7-8 minutes until browned and cooked through. Season with salt, pepper, and optional red pepper flakes. Remove from heat and let cool slightly.
  4. In a mixing bowl, combine cooked sausage mixture, chopped parsley, breadcrumbs, and half of the grated Parmesan cheese. Add more breadcrumbs if mixture is too wet.
  5. Arrange mushroom caps cavity side up on a baking sheet. Fill each cap generously with the sausage mixture, pressing down slightly.
  6. Sprinkle remaining Parmesan cheese evenly over stuffed mushrooms. Drizzle with remaining 1 tablespoon olive oil.
  7. Bake for 18-22 minutes until mushrooms are tender and Parmesan crust is golden and crispy. For extra crispiness, broil for last 1-2 minutes, watching closely to avoid burning.
  8. Let mushrooms cool a few minutes before serving. Garnish with extra chopped parsley.

Notes

Do not rinse mushrooms under water to avoid sogginess; clean with a damp cloth instead. Drain any liquid released during baking to keep bottoms from getting soggy. Use freshly grated Parmesan for best crispy crust. Broil for last 1-2 minutes for extra crispiness but watch closely to prevent burning. Prepare filling a day ahead to save time. For gluten-free, substitute breadcrumbs with almond flour or gluten-free panko. For dairy-free, use vegan Parmesan or nutritional yeast.

Nutrition

Keywords: stuffed mushrooms, Italian sausage, Parmesan crust, appetizer, easy recipe, party food, crispy, savory

Find it online: https://hungermind.com/crispy-italian-sausage-stuffed-mushrooms-recipe-with-easy-parmesan-crust/