Baby Bella Sausage Caps are a delightful appetizer, featuring tender mushrooms filled with a savory mix of sausage and creamy cheeses, baked to perfection. These bite-sized morsels are ideal for any gathering, combining the robust flavors of sausage, garlic, and a trio of cheeses wrapped in the earthy taste of mushrooms.
How to Prepare and Clean Mushrooms
Mushrooms often carry a bit of grit from growing close to the ground, so they should be cleaned carefully to maintain their integrity. The best method is to lightly wipe each one with a damp paper towel. Avoid rinsing them directly under water, as mushrooms can absorb water and become soggy. For preparing, simply twist off or cut the stems close to the cap to prepare them for stuffing.
Creating Baby Bella Sausage Caps
The filling is a rich blend of cream cheese, cooked sausage, and spices, with parmesan and mozzarella cheeses for added depth and creaminess. Once the mushrooms are stuffed, they are baked until the filling is hot and the cheese on top is melted and slightly golden, creating a mouthwatering appetizer that’s hard to resist.
Ingredients
Mushrooms and Filling
- Baby Bella Mushrooms: 16 ounces, whole
- Olive Oil: 1 tablespoon (15 ml)
- Garlic: 1 tablespoon, minced
- Cream Cheese: 8 ounces (227 g), softened
- Parmesan Cheese: ¼ cup (22 g), grated
- Black Pepper: ¼ teaspoon
- Onion Powder: ¼ teaspoon
- Cayenne Pepper: ¼ teaspoon
- Ground Sausage: 2 cups (cooked and browned)
- Mozzarella Cheese: ¼ cup (28 g), shredded
Instructions
Preparation:
- Preheat the oven to 350°F (177°C).
- Gently clean the mushrooms with a damp cloth. Remove the stems and finely chop them, discarding the tough parts.
Cooking the Filling:
- Heat olive oil in a skillet over medium heat. Sauté garlic and mushroom stems until they are soft and the moisture evaporates.
- Let the mixture cool, then combine with cream cheese, cooked sausage, parmesan, black pepper, onion powder, and cayenne pepper in a bowl.
Assembling:
- Fill each mushroom cap generously with the sausage and cheese mixture.
- Place the stuffed mushrooms in a clean cast iron skillet or a baking dish.
- Top each with a sprinkle of shredded mozzarella.
Baking:
- Bake in the preheated oven for about 20 minutes or until the filling is bubbly and the mushrooms are tender.
Serving:
- Serve the Baby Bella Sausage Caps hot, ideally fresh out of the oven for the best taste and texture.
These savory delights are not only a hit at parties but are also simple enough to prepare for a weekend treat or a special brunch.
