STUFFED MUSHROOMS APPETIZER RECIPE

Preheat the oven to 400 degrees Fahrenheit.

Lightly spray a casserole dish with cooking spray.

Clean the mushrooms using damp paper towels instead of water to avoid them becoming mushy.

Use a small knife to cut out the stems of the mushrooms and save them for the stuffing.

Place the cleaned mushroom caps in the baking dish with the top side down.

Heat a pan and add 1 tablespoon of cooking oil.

Add the Italian sausage to the pan and brown it, breaking it up with a meat chopper until fully cooked.

Melt 3 tablespoons of butter in the microwave.

Chop the saved mushroom stems and set aside.

Once the sausage is browned, add 1 tablespoon of minced garlic and the chopped mushroom stems to the pan.

Add 1/4 cup of minced onion to the sausage mixture and stir.

In a large bowl, combine 4 ounces of room-temperature cream cheese, the sausage mixture, 1/2 cup of shredded cheese, parsley, pepper, and 1/3 cup of panko crumbs. Mix well and taste for seasoning.

Add 1/4 cup of bacon bits to the mixture and combine.

Use a pastry brush to slather melted butter onto each mushroom cap.

Stuff each mushroom cap with the filling using a one-inch scoop, pressing down to pack it in.

Top each stuffed mushroom with a little extra shredded cheese, pressing it down to adhere.

If there's leftover stuffing, place it in a shallow dish to cook alongside the mushrooms or use it to stuff peppers.

Place the stuffed mushrooms in the preheated oven and bake for 20 to 22 minutes until the mushrooms are tender and the cheese is golden brown.

Remove the mushrooms from the oven and let them cool slightly before serving.

Equipment Needed

Spice Level: