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Stuffed Mushrooms

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These stuffed mushrooms feature savory sausage, creamy cheese, herbs, and a golden breadcrumb topping baked into tender mushroom caps. They make an elegant appetizer or party snack with rich, comforting flavors.

Ingredients

  • 20 oz medium cremini or white mushrooms (20 to 22)
  • 3 tablespoons extra-virgin olive oil, divided
  • Salt and freshly ground black pepper
  • 8 oz Italian sausage (mild or hot, casings removed)
  • 1 medium shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 4 oz cream cheese, softened
  • ½ cup panko breadcrumbs
  • ½ cup grated Pecorino Romano (or Parmigiano Reggiano) cheese
  • 2 tablespoons fresh flat-leaf parsley, finely chopped, plus more for serving

Instructions

  1. Preheat the oven to 375°F and place a rack in the middle position. Line a baking sheet with foil and grease it with 1 tablespoon of olive oil. Clean the mushrooms, remove the stems, and finely chop the stems.
  2. Place the mushroom caps on the prepared baking sheet with the open side facing up. Drizzle with 1 tablespoon olive oil, season with ¼ teaspoon salt and a few grinds of pepper, then set aside.
  3. Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the sausage and cook while breaking it into small pieces until browned, about 5 minutes.
  4. Add the chopped mushroom stems, shallot, and garlic to the skillet. Cook until softened, about 3 to 4 minutes.
  5. Add the cream cheese and stir until evenly combined. Remove from heat and mix in the breadcrumbs, Pecorino Romano or Parmigiano Reggiano, parsley, salt, and pepper until well combined.
  6. Spoon the sausage mixture into each mushroom cap, pressing gently to fill the cavity and adding extra filling on top.
  7. Bake for 25 to 30 minutes, until the mushrooms are tender and the tops are golden. Sprinkle with additional parsley and serve warm.

Notes

  • Use cremini or white mushrooms of similar size for even baking.
  • The filling can be prepared ahead and refrigerated before stuffing the mushrooms.
  • Serve warm as an appetizer, party snack, or side dish.
  • Leftovers can be stored covered in the refrigerator for up to 3 days and reheated before serving.

Nutrition

Find it online: https://yumfamilyrecipes.com/stuffed-mushrooms/