|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Stuffed mushrooms are often a fan favorite when it comes to appetizers, but many recipes call for a filling that is mostly breadcrumbs. These stuffed mushrooms eliminate them, boasting a savory filling made with browned and crumbled sweet Italian sausage, garlic, fresh parsley, and Parmesan cheese. The mushroom stems are chopped up and added as well, offering more umami flavor and help bulk up the stuffing.
This recipe calls for sweet sausage, but if you like a little heat, feel free to use a hot and spicy Italian sausage or chorizo in the filling, or add a dash of cayenne pepper to the stuffing. When buying the mushrooms, look for packages with intact caps that are large enough to hold a generous amount of filling.
To make the stuffing, the meat is sauteed in oil along with garlic and the chopped-up mushroom caps; parsley and Parmesan are mixed in, and then the mixture is spooned into the mushroom caps. Baking in a pan with a little water assures the mushrooms will become tender, making this finger food easy to eat. Serve on its own before dinner or as part of an appetizer spread.
- 20 large fresh mushrooms
- 2 tablespoons olive oil (divided), or more if necessary
- 8 ounces sweet Italian sausage (ground or links)
- 1 large clove garlic, crushed and finely minced
- 2 tablespoons finely chopped fresh parsley, plus extra for garnish
- 1/4 cup grated Parmesan cheese
- 1/4 cup hot water for pan
Gather the ingredients.
Oil a shallow baking dish—large enough to fit the mushroom caps in one layer— with 1 tablespoon of olive oil. Preheat the oven to 375 F.
Clean the mushrooms well by brushing them with a damp towel.
Remove the stems from the mushrooms and chop them finely. Set aside.
Arrange the mushroom caps in the prepared baking pan.
If you are using Italian sausage links, remove the outer casings and crumble the meat with your fingers.
Heat the remaining tablespoon of olive oil in a skillet over medium heat; cook the sausage with the chopped mushroom stems until the sausage is no longer pink. Add the garlic and continue cooking for 1 minute.
Add the parsley and the Parmesan cheese to the sausage mixture. If the mixture is too dry, add a teaspoon or 2 of olive oil.
Fill the mushroom caps with the sausage mixture and pour the hot water into the pan, trying not to pour over the stuffed mushrooms.
Bake for about 20 minutes, until the mushrooms are tender and the filling is hot. Garnish with freshly chopped parsley.
Serve hot and enjoy.