Cheesy Garlic Breaded Stuffed Mushrooms with Tomato Sauce

A Savory and Satisfying Stuffed Mushroom Recipe

Craving an easy yet impressive appetizer or side dish? These cheesy garlic breaded stuffed mushrooms with tomato sauce deliver incredibly savory flavor! Large mushroom caps get filled with a cheesy sausage stuffing, breaded in garlic panko breadcrumbs, then drizzled with a simple homemade tomato sauce.

The combination of tender mushrooms, flavorful sausage, gooey cheese, garlic breadcrumbs and bright tomato sauce makes these stuffed mushrooms irresistible. They're easy to throw together for a special dinner or as the star of your next party spread. Read on for the simple recipe and helpful tips for making these crowd-pleasing stuffed mushrooms.

Ingredients

Here's what you'll need to make about 15 stuffed mushrooms (4-5 servings):

• 15 large button mushrooms, cleaned and stems removed
• 1 Tbsp olive oil
• 1/4 lb Italian sausage, casing removed
• 1/4 cup shredded mozzarella
• 2 Tbsp grated Parmesan
• 1/4 cup Italian breadcrumbs
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1/2 cup tomato sauce for drizzling

That's all you need for these irresistible cheesy stuffed mushrooms! Now let's get stuffing.

Step-by-Step Instructions

Here are the simple steps for making these easy stuffed mushrooms at home:

Sauté the Sausage

Heat olive oil in a skillet over medium heat. Sauté sausage until browned and cooked through, about 5 minutes. Drain excess grease.

Prepare Filling

In a bowl, combine cooked sausage, mozzarella, Parmesan, and season with salt and pepper. Mix well and set aside.

Make Garlic Breadcrumbs

In a shallow bowl, mix together breadcrumbs, minced garlic and a drizzle of olive oil. Season with salt and pepper.

Fill the Mushrooms

Divide sausage filling evenly among mushroom caps, pressing gently to contain.

Bread and Bake

Roll stuffed mushrooms in the garlic breadcrumb mixture until fully coated. Place on a baking sheet. Bake at 400°F for 20-25 minutes.

Serve

Remove from oven, drizzle with tomato sauce and garnish with parsley. Enjoy immediately!

Make-Ahead Tips

Get ahead on these stuffed mushrooms by:

• Cooking the sausage 1 day ahead.
• Assembling the stuffed mushrooms up to 6 hours before baking.
• Cover and refrigerate until ready to bake.

With the mushrooms stuffed in advance, dinner is just 25 minutes away!

Stuffing Ideas

Customize these mushrooms by trying these fillings:

• Cooked ground beef or turkey
• Chopped spinach with feta
• Shredded chicken with salsa
• Caramelized onions and bacon
• Roasted veggies with goat cheese

Get creative with different meats, cheeses and veggie mix-ins!

Serving Suggestions

These stuffed mushrooms pair well with:

• Baked chicken or fish dishes
• Pasta or rice entrees
• Salads or soup
• Crudité platter
• Wine and cheese

Serve as a shareable appetizer or as a side dish with entrees. Enjoy!

Storage and Leftovers

For delicious leftovers:

• Allow mushrooms to cool slightly before refrigerating.
• Store in an airtight container for 2-3 days.
• Reheat in a 350°F oven until warmed through.
• Drizzle again with tomato sauce before serving.

With proper storage, you can enjoy these savory stuffed mushrooms again later in the week!

FAQs

What size mushrooms work best?

Look for large button or cremini mushrooms, about 2-3 inches wide.

Can I freeze any components?

Yes, freeze cooked sausage for up to 3 months or cooked stuffed mushrooms for 1 month.

How do I reheat leftovers?

Place refrigerated mushrooms in a 350°F oven until heated through, about 15 minutes.

Do the mushrooms need to be fully cooked first?

No, the raw mushrooms bake up perfectly tender when stuffed and baked as directed.

Can I use dried herbs instead of fresh garlic?

Yes, substitute dried minced garlic or onion powder if needed.

The Takeaway

These cheesy garlic breaded stuffed mushrooms with tomato sauce make an easy yet impressive appetizer or side. Large mushroom caps get loaded with a savory sausage and cheese filling, then breaded in garlic panko breadcrumbs and drizzled with tomato sauce. They have incredible texture and flavor combinations. Easy to prep ahead, customize, and bake just before serving, this stuffed mushroom recipe will be a hit!

Conclusion

Cheesy Garlic Breaded Stuffed Mushrooms with Tomato Sauce offer an irresistible savory flavor bomb! Large mushroom caps get stuffed with a sausage and cheese filling, breaded in garlicky panko crumbs, then drizzled with a bright tomato sauce. The textures and flavors combine for an incredible appetizer or side dish. Easy to prep ahead, customize with different fillings, and bake just before serving, these stuffed mushrooms will be the star of your party spread or dinner table!

FAQs

What's the best way to store leftovers?

Let cool slightly, then refrigerate in an airtight container for 2-3 days. Reheat in a 350°F oven.

Can I freeze any components in advance?

Yes, freeze cooked sausage for up to 3 months or unbaked stuffed mushrooms for 1 month.

What fillings can I use besides sausage?

Try cooked ground beef, turkey, chicken, veggies, cheese, spinach etc.

How do I know if the mushrooms are fully cooked?

The filling should be piping hot and mushrooms very tender when pierced with a fork.

What sides go well with these mushrooms?

Serve as an app or with entrees, salads, soups, veggie platters, wine and cheese.