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Sausage Stuffed Mushrooms

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

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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

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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

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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

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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

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Now let’s stuff ’em!

Fill each mushroom cap with the mixture

Don’t be afraid to overstuff them!

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Bake at 325 degrees F for 45 to 50 minutes until the mushrooms are crispy brown

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Go on, take a bite.  You know you want to!

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Enjoy!

Simply Sundays! ~ Sausage Stuffed Mushrooms

  • Servings: 6-8
  • Difficulty: Medium
  • Print

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

Simply Bamboo Cutting Board

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

Lodge Cast Iron Pan

OXO Good Grips Fish Turner

© Simply Sundays 2016
All rights reserved

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