Easy Sausage Stuffed Mushrooms
Quick and easy sausage stuffed mushrooms recipe, made with simple ingredients and ready in 30 minutes. They are creamy, cheesy bite-sized appetizers.
Servings: 24 Mushrooms
Calories: 77kcal
Ingredients
- 1 tablespoon Oil
- ½ cup Onion Finely chopped
- 2 teaspoon Ginger Finely minced
- 2 cloves Garlic Finely minced
- 4 Bratswurst sausages Casing removed
- 4 tablespoon Beer Optional
- Salt To taste
- Pepper To taste
- ¼ teaspoon Red chili flakes Optional
- 24 Button mushrooms
- 1 cup Cream cheese Full fat
- ½ cup Heluva Good! French Onion Dip
- ¼ cup Cheddar cheese Shredded
- ¼ cup Mozzarella cheese Shredded
- 1 cup Mozzarella and cheddar cheese blend For topping, Shredded
Instructions
- Remove stems and gills from mushrooms and wipe them clean with a damp paper towel. Keep aside.
- Heat oil in a nonstick pan over medium high heat.
- Add onion and cook until translucent.
- Add ginger and garlic and saute until fragrant (usually 1-2 minutes).
- Add crumbled sausage and beer and cook until meat is brown and no longer pink. Drain fat.
- Season with salt, pepper and red chili flakes.
- Remove from heat and let this cool down.
- In a mixing bowl, mix together cream cheese, French onion dip, cheddar cheese, mozzarella cheese.
- Mix in cooked sausage.
- Stuff each mushroom with this cheese mixture.
- Place them on a baking tray, lined with foil paper.
- Top off each mushroom with mozzarella/cheddar cheese blend.
- Bake at 375 degrees for about 15 minutes or until cheese on top is fully melted and bubbly.
- Garnish with fresh parsley and enjoy!
Notes
- Read all my tips above.
- Tastes best when served fresh but leftovers can be stored in a sealed container in the fridge for up to 1 day. For best results, it should be reheated in the oven again.
Nutrition
Calories: 77kcal | Carbohydrates: 2g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 127mg | Potassium: 94mg | Sugar: 1g | Vitamin A: 195IU | Vitamin C: 0.7mg | Calcium: 77mg | Iron: 0.2mg