A stuffed mushroom is a stuffed mushroom, right?
Well, that’s what I thought and boy was I wrong!
My sister, Liz, made these Sausage Stuffed Mushrooms and once we tried them were hooked!
Deliciously spicy Italian sausage, creamy cheese and crunchy panko
Best. stuffed. mushrooms. ever. No, really
Enough chit chat, I know you want to make these
Choose 12 ounces of fresh, large mushrooms
You can use white or baby bella, whichever you like
Wipe any dirt off of each mushroom with a dry paper towel (never wet your ‘shrooms… they soak up water like little sponges) & pop the stem out of each one. Finely chop the stems and set aside
Place the mushroom caps in a bowl and toss with 3 tablespoons of olive oil and 1/4 cup of port wine. You can use a sweet wine like a sherry or marsala, I just happen to have port and like the deep, sweet flavor it adds to this dish
You’ll want to toss these occasionally
Remove 1 pound of hot Italian sausage from the casings. Saute over medium heat in a pan with a drizzle of olive oil until browned, about 10 minutes
You’ll need to cut the sausage into smaller crumbles while it’s browning
(This is the step Liz doesn’t enjoy and enlists the help of my brother in law)
While the sausage cooks, chop up 2 large scallions and 2 garlic cloves
Once sausage is browned, add in your diced mushroom stems and cook for about 3 minutes
Now add in both the scallions and garlic and cook for another 3 minutes
Now for the creamy & crispy part
Measure out 2/3 cup of panko crumbs and 4 ounces of room temperature cream cheese
Combine the panko in with the sausage mixture, then add in the cream cheese and stir until it melts
Remove the pan from the heat and stir in 1/3 cup Parmesan cheese and 1/4 cup of fresh parsley. Add in kosher salt and black pepper to taste
Now that the stuffing is done, let’s move back to the mushroom caps
Give them a final toss in their liquid and place uniformly onto a baking dish sprayed with cooking spray
Drizzle any remaining marinating liquid into each mushroom
Now let’s stuff ’em!
Fill each mushroom cap with the mixture
Don’t be afraid to overstuff them!
Bake at 325 degrees F for 45 to 50 minutes until the mushrooms are crispy brown
Go on, take a bite. You know you want to!
Enjoy!
Simply Sundays! ~ Sausage Stuffed Mushrooms
Ingredients
12 ounces of fresh, large mushrooms
3 tablespoons of olive oil + more for cooking sausage
1/4 cup of port wine
1 pound of hot Italian sausage
2 large scallions
2 garlic cloves
2/3 cup of panko crumbs
4 ounces of cream cheese
1/3 cup Parmesan cheese
1/4 cup of fresh parsley
Kosher salt and black pepper to taste
Directions
Preheat oven to 325 degrees F
Wipe each mushroom clean and remove the stems; finely chop the stems and set aside
Place the mushroom caps in a bowl and toss with 3 tablespoons of olive oil and 1/4 cup of port wine; toss occasionally
Remove 1 pound of hot Italian sausage from the casings. Saute over medium heat in a pan with a drizzle of olive oil until browned, about 10 minutes; cut the sausage into smaller crumbles while browning
While the sausage cooks, chop up 2 large scallions and 2 garlic cloves; once sausage is browned, add in your diced mushroom stems and cook for about 3 minutes; add in both the scallions and garlic and cook for another 3 minutes
Measure out 2/3 cup of panko crumbs and 4 ounces of room temperature cream cheese; combine the panko in with the sausage mixture, then add in the cream cheese and stir until it melts
Remove the pan from the heat and stir in 1/3 cup Parmesan cheese and 1/4 cup of fresh parsley. Add in kosher salt and black pepper to taste
Place mushroom caps uniformly onto a baking dish sprayed with cooking spray. Drizzle any remaining marinating liquid into each mushroom; stuff each cap with stuffing mixture
Bake at 325 degrees F for 45 to 50 minutes until the mushrooms are crispy brown
Tools used to make this recipe
Pyrex Basics 3 Quart Glass Oblong Baking Dish, Clear 8.9 Inch X 13.2 Inch – 3 Qt
Pyrex Prepware 4-Quart Rimmed Mixing Bowl, Clear
© Simply Sundays 2016
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