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Stuffed mushrooms may be one of the all-time great appetizers. Stuffed mushrooms are elegant enough for dinner parties, but easy enough for casual gatherings, sports parties and parties. And, this stuffed mushrooms recipe is downright delicious!

These mushroom appetizers are stuffed with Italian sausage, cheese and sherry, which makes them simply divine. This mushroom recipe is simple to throw together and will impress your guests, no matter what type of gathering you have.

To make these scrumptious stuffed mushrooms you will need fresh mushrooms (check out the health benefits of mushrooms), garlic, parsley, shallots, walnuts (read about the health benefits of walnuts), olive oil, unsalted butter, sherry, sweet Italian sausage, red bell pepper, panko breadcrumbs, cream cheese and Parmesan cheese.

Cooking Tip: Mushrooms can be stuffed ahead a few hours, covered and refrigerated until guests arrive, then bake and serve.

This stuffed mushrooms recipe has so much flavor, and it makes an awesome side dish. Plus, the leftovers are a great snack the next day.

Cuisine: American
Prep Time: 15 minutes 
Cook Time: 1 hour and 15 minutes
Chill Time: 30 minutes
Total Time: 2 hours
Servings: 24

Ingredients

• 24 cremini or white button mushrooms, cleaned thoroughly (about 2 inches big)
• 3 cloves garlic
• 1/2 cup fresh flat-leaf parsley, plus more for garnish
• 2 shallots, cleaned
• 1/2 cup walnuts (optional)
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 1/2 tablespoons sherry (optional)
• 3/4 pound bulk sweet Italian sausage (or links removed from the casings)
• 1 red bell pepper, cut into small confetti (cut thin matchsticks, then into very small dice pieces)
• 2/3 cup panko
• 5 ounces cream cheese
• 1/2 cup freshly grated Parmesan cheese

Here’s how you make it:

1. Remove the stems from the caps and place the stems inside the bowl of your food processor. Add garlic, parsley, shallots, walnuts, a pinch of salt and a few grinds of pepper. Pulse until everything is pea sized. Set aside.
2. Cut a very thin slice off the rounded edge of the mushrooms so that they won't wobble. Add the pieces to the mixture. 
3. Place the prepared mushroom caps in a bowl and toss with 3 tablespoons of the olive oil and a good dusting of salt and pepper. Remove the mushroom caps from the bowl and place the rounded side down on a high-sided baking sheet lined with a silicon baking mat or parchment paper. Set aside. Keep bowl available for future use.
4. In a large sauté pan over medium heat, melt the butter. Add the mushroom and herb mixture from the food processor. Sauté until the mushrooms are soft, about 3 to 5 minutes. Add the sausage. Stir to crumble and to incorporate the mushroom mixture evenly throughout.
5. When sausage is cooked, about 8 to 10 minutes, remove the pan from the heat and stir in the sherry. Return to heat and cook an additional minute. Place the cooked sausage mixture into the bowl you tossed the mushrooms in earlier. Set aside to cool.
6. Once the mixture has cooled, add the cream cheese, Parmesan, panko and the red bell pepper confetti. Add about 7 to 8 twists of freshly ground pepper and taste. Adjust seasoning with salt, if necessary. Mix to combine. Refrigerate for a minimum 30 minutes, covered.
7. Fill each mushroom generously. Mound high. Bake for 45 to 50 minutes until golden brown. Sprinkle with grated Parmesan the last 2 minutes of baking. Remove and sprinkle with chopped fresh parsley before serving. Store the mushrooms in an airtight container in the fridge.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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