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Sausage and Brussels Sprout Stuffed Mushrooms

Sausage and Brussels Sprout Stuffed Mushrooms

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Ingredients Method Notes

Ingredients
  

  • 1 16-ounce package hot Italian sausage, casings removed
  • ½ cup finely chopped yellow onion
  • 1 tablespoon all-purpose flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon smoked paprika
  • 1 cup finely shredded Brussels sprouts about ½ pound
  • 1 8-ounce package cream cheese, softened
  • 36 medium to large fresh baby portobello mushrooms stems removed

Method
 

  1. Preheat oven to 350°. Line a rimmed baking sheet with aluminum foil.
  2. In a medium skillet, cook sausage and onion over medium-high heat until sausage is browned and crumbly. Sprinkle with flour, salt, and paprika. Cook, stirring constantly, for 30 seconds. Add Brussels sprouts and cream cheese, stirring until combined and cheese melts, about 5 minutes. Spoon sausage mixture evenly into mushroom caps, and place on prepared baking sheet.
  3. Bake until browned, 20 to 25 minutes.

Notes

Kitchen Tip: To make ahead, store filling in an airtight container in refrigerator for up to 24 hours.