This savory appetizer will have you coming back for more! Juicy mushroom caps are filled with a spicy sausage and cream cheese filling and topped with buttery breadcrumbs.
16ounceswhole white button mushroomsabout 12 full caps (remove and dice the stems)
For the Filling:
2tablespoonsolive oil
¼cupwhite oniondiced small
2tablespoonswhite cooking wine
4ouncesground spicy Italian sausage
8ouncescream cheesesoftened
½teaspoononion powder
¼teaspoonsalt
¼teaspoonground black pepper
¼cupgrated Parmesan cheese
For the Bread Crumb Topping
1tablespoonunsalted butter
1teaspoonfresh garlicminced
½cupPanko bread crumbs
¼teaspoonsalt
1tablespoonfresh chopped parsley
Instructions
First, heat oven to 375°F and prepare a rimmed baking sheet by lining it with aluminum foil or parchment paper. Set aside.
Clean fresh mushrooms by wiping the tops with a damp paper towel. Then remove the stems and set them aside. Don't throw them away! We will use the diced mushroom stems in the filling.
Place mushroom caps upside down on the prepared baking sheet.
Now we will make the filling starting with the diced onions.
In a large skillet, heat the olive oil over medium heat.
Add the onions to the pan and cook for 4-5 minutes, stirring occasionally, until they become translucent.
While the onions are cooking, dice the removed mushroom stems and stir them into the frying pan with the onions and continue cooking until the mushrooms are softened.
Pour in the white wine and cook for 1 more minute. Then add the ground Italian sausage and break it up into pieces. Brown sausage over medium-high heat.
Drain excess grease from the cooked sausage mixture and transfer to a large mixing bowl.
Stir in cream cheese, onion powder, salt, pepper, and grated Parmesan to the bowl and mix until well combined.
Now we will create the breaded topping.
Return the skillet to the stove and add butter.
Once melted, add minced garlic and cook for 1 minute, taking care not to burn it. Then add Panko breadcrumbs and continue to stir until they start to brown a bit.
When the breadcrumbs are browned and buttery, remove from heat and stir in the fresh chopped parsley.
Use a small spoon or piping bag to add about a tablespoon of the filling into each mushroom, then turn them over and gently dip them into the garlicky breadcrumb topping.
Return the filled and topped mushrooms to the baking sheet, then place them into the oven to bake.
Cook for 12-15 minutes, or until they are softened and golden browned on top, and serve warm. Enjoy!
Notes
Refrigerate leftovers in a single layer using an airtight container for up to 3 days.