Stuffed Mushroom Caps - Thanksgiving Appetizer Idea

Fifteen.Spatulas's picture

Nov. 18, 2016

Stuffed Mushroom Caps are filled with Italian sausage, parmesan cheese, breadcrumbs, and other goodies! It's such an excellent appetizer, especially for Thanksgiving, as it can be made in advance and popped into the oven before serving.


Baby bella mushroom 1 1/2 Pound
Italian sausage 1/3 Pound ((fresh))
Grapeseed oil 1 Tablespoon
Cream cheese 4 Ounce
Chopped parsley 1/4 Cup (4 tbs)
Grated parmesan cheese 1/3 Cup (5.33 tbs)
Egg 1
Italian bread crumbs 1/4 Cup (4 tbs)
Garlic 2 Clove (10 gm) , minced
Salt To Taste
Olive oil To Taste ((for drizzling))
Pepper To Taste



1. Preheat the oven to 425 degrees F.


2. Rinse the mushrooms briefly under cold running water to remove the dirt. Remove the stems and discard (or save for vegetable stock).

3. Remove the sausage from the casing and cook with a tablespoon of grapeseed oil in a skillet set over medium high heat. Use a spatula to break up the meat, and cook for about 5 minutes, until fully cooked through and brown.

4. In a bowl, combine the cream cheese, the cooked sausage, parsley, parmesan cheese, egg, bread crumbs, garlic, and add a pinch of salt and pepper.

6. Place the stemmed mushrooms on a sheet pan and drizzle with olive oil and sprinkle with salt. Place 2 teaspoon scoops of the sausage filling into each mushroom cap.

7. Bake for 15-20 minutes, until the stuffing has browned.


8. Enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 175Calories from Fat 130

 % Daily Value*

Total Fat 15 g23.1%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 328 mg13.67%

Total Carbohydrates 4 g1.3%

Dietary Fiber %


Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet