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Fontina Sausage Stuffed Mini Mushrooms with Garlic Butter

Sausage stuffed mini mushrooms are filled with Italian sausage, Fontina, and panko, then baked until tender and lightly browned. A spoonful of garlic butter adds a savory finish to these bite-size appetizers.
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Prep Time 15 minutes
Cook Time 28 minutes
resting 5 minutes
Total Time 48 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Italian
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

For the mushrooms
  • 1 lb cremini mushrooms mini
  • 8 oz Italian sausage
  • 0.33 cup panko breadcrumbs
  • 4 oz Fontina cheese shredded
  • 2 tbsp fresh parsley chopped
  • 0.25 tsp black pepper
For the garlic butter
  • 3 tbsp unsalted butter
  • 1 cloves garlic minced

Equipment

  • 1 rimmed baking sheet
  • 1 12-inch skillet
  • 1 small microwave-safe bowl

Method
 

Prepare the mushrooms
  1. Heat the oven to 400°F and line a rimmed baking sheet with parchment paper.
  2. Wipe the mushrooms clean, remove the stems, and finely chop the stems.
  3. Arrange the mushroom caps cavity-side up on the baking sheet.
  4. Cook the sausage and chopped mushroom stems in a 12-inch skillet over medium heat for 7 to 9 minutes, breaking up the sausage, until it reaches 160°F and the stems are tender.
  5. Remove the skillet from the heat and stir in the panko, Fontina, parsley, and black pepper.
  6. Divide the mixture among the mushroom caps.
Make the garlic butter
  1. Melt the butter in a small microwave-safe bowl and stir in the garlic.
  2. Spoon the garlic butter evenly over the stuffed mushrooms.
Bake
  1. Bake for 18 to 22 minutes, until the mushrooms are tender and the cheese is melted and lightly browned.
  2. Rest for 5 minutes before serving.

Notes

For the most even filling, chop the mushroom stems finely. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a gluten-free version, use gluten-free panko.