These Italian Stuffed Mushrooms are an irresistible party snack or appetizer. Easy to make with a mouthwatering blend of Italian sausage, breadcrumbs, fresh herbs, and cheese, then baked with marinara sauce, it’s a recipe every party host needs on their menu.
Remove the stems from the mushrooms. Reserve for another use like making stock.
Heat the olive oil in a medium skillet over medium-high heat. Add the sausage, and cook 8-10 minutes, until browned, breaking it up as it cooks.
Stir in the garlic and cook for another 2-3 minutes longer, until fragrant.
Off the heat, stir in the panko, parmesan and parsley. Season with a sprinkle of salt and pepper. Allow to cool slightly.
In a 12-inch oven-proof skillet or baking dish large enough for all of the mushrooms, spread the tomato sauce in an even layer.
Fill each mushroom with the sausage mixture. And place in the baking dish.
Bake for 30 minutes. After 30 minutes, sprinkle on the mozzarella. Return to the oven and bake for 10-15 minutes longer, until the mushrooms are tender. Enjoy!
Notes
To make them ahead, cook the stuffing and fill the mushroom caps as normal. Place them upright in an airtight container and refrigerate for up to 24 hours before cooking. Keep in mind that you’ll likely need to add a few extra minutes to the baking time if they are cold from the refrigerator.