Sam's Place: Italian sausage stuffed mushrooms

Just as I like something sweet after a meal I also like a good starter to a meal. These Italian sausage stuffed mushrooms are a perfect appetizer for any meal.

This is a savory snack and is a great game day or party treat. The next time you are having friends over for dinner impress them with these. You can make them ahead and then pop them in the oven because these are best served hot out of the oven.

Here is what I used for this: Italian Stuffed Mushroom Recipe

16 large fresh mushrooms
3 Italian sausage links (This was almost 1lb.)
2 cloves garlic minced
2 tablespoons fresh parsley minced
1/4 cup fresh grated Parmesan cheese
1/4 cup seasoned bread crumbs
olive oil (enough to cover the bottom of a 10-inch fry pan)

How I made these: Sausage Stuffed Mushroom Appetizers

I covered the bottom of my 10-inch fry pan with olive oil, removed the casing from the sausage and began cooking this on medium heat. Use a fork frequently to keep breaking the sausage up into small crumbles.

Now that the sausage was started I washed and removed the stems from the mushrooms. Then I
chopped up the mushroom stems in my small food processor and set the mushroom caps aside.


Cooking the sausage, mushroom caps and stems are ready

As the sausage was cooking I added the chopped up stems, garlic, parsley, Parmesan cheese, and last the bread crumbs. Continued stirring this until I had a nice firm mixture.

The sausage is ready, now all I have to do is stuff the mushroom caps. I used a tablespoon to do this and made sure that I rounded up the edges of the mushroom caps.

Ready for the oven

I placed these in a glass baking dish with a little bit of water on the bottom, sprinkled with more Parmesan cheese on top. Preheated the oven to 350 degrees and baked for 20 minutes. Serve as soon as they come out of the oven.

I sure hope you enjoyed my sausage stuffed mushroom appetizers.
As always thanks for stopping by.

Below are all of the handy kitchen tools that I used to make this recipe