By Gabriella
Sausage-Stuffed Mushrooms
Cremini caps roasted twice, once empty to drive off the water and again filled with sausage, parmesan, and breadcrumbs until the tops brown properly.
- Course
- Appetizers
- Time
- 50 min
- Servings
- 8
Cooking Notes
- Remove moisture from the mushroom caps before filling them. A short pre-roast or careful drying keeps the finished appetizer from sitting in mushroom liquid on the serving tray.
- Cook the sausage filling fully enough that excess fat and water have evaporated before stuffing the caps. A drier filling browns better and stays in place during baking.
- Do not pack the filling too tightly into the mushrooms. A loose mound heats more evenly and gives the top enough exposed surface to brown instead of steaming.
Recipe Card
Sausage-Stuffed Mushrooms
By Gabriella
- Category
- Appetizers
- Total Time
- 50 min
- Difficulty
- Easy
Servings: 8
Ingredients
- 24 large cremini mushrooms, stems removed
- 12 oz Italian sausage, casings removed
- 3 cloves garlic, minced
- 4 oz cream cheese, softened
- 3/4 cup grated parmesan
- 1/2 cup breadcrumbs
- 3 tbsp chopped parsley
- 2 tbsp olive oil
- Kosher salt and black pepper
Instructions
- 1
Heat the oven to 400F, rub the mushroom caps with olive oil, and roast them hollow side down for ten minutes.
- 2
Pour off the liquid that collects in the pan, which is the step most stuffed mushrooms skip and regret.
- 3
Brown the sausage with the garlic, breaking it up finely, then stir in the cream cheese and half the parmesan.
- 4
Fill each cap generously and top with the breadcrumbs tossed with the remaining parmesan and a little oil.
- 5
Roast for fifteen to eighteen minutes until the tops are golden, then finish with chopped parsley before serving.
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