Sausage Stuffed Mushrooms

• 24 large white mushrooms, stems removed
• 1/2 pound Italian sausage, casing removed
• 1/4 cup breadcrumbs
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon chopped fresh parsley
• 1 clove garlic, minced
• 1 teaspoon olive oil
• Salt, to taste
• Freshly ground black pepper, to taste

Steps

1. 1 Preheat oven to 375°F (190°C).
2. 2 In a medium bowl, combine sausage, breadcrumbs, Parmesan, parsley, garlic, salt, and pepper. Mix until well combined.
3. 3 Gently spoon the sausage mixture into each mushroom cap, pressing down lightly.
4. 4 Place the stuffed mushrooms on a baking sheet lined with parchment paper.
5. 5 Brush the tops of the mushrooms with olive oil.
6. 6 Bake in the preheated oven for 20 minutes, or until the mushrooms are tender and the stuffing is cooked through.
7. 7 Remove from oven and let cool slightly before serving.

Nutrition

Tips

• For extra flavor, sauté the sausage in a skillet before mixing it with the breadcrumbs.
• You can make these up to 4 hours ahead and refrigerate until ready to bake.
• For a kick of spice, add a pinch of red pepper flakes to the sausage mixture.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Serving Suggestions

• Serve with a side of creamy garlic aioli for dipping.
• Pair with a crisp white wine or a hoppy craft beer.

FAQ