Stuffed with savory sausage, two cheeses, and panko breadcrumbs, these mushrooms could be a meal in themselves.
Satisfy your sweet tooth with this easy-to-make recipe for Italian Sausage-Stuffed Mushrooms.
1. Info for Italian Sausage-Stuffed Mushrooms
- Cook Time: 38 min
- Total Time: 38 min
- Servings: 4
- Calories: 385.09 kcal
2. Ingredients for Italian Sausage-Stuffed Mushrooms
- nonstick cooking spray
- 12 large cremini mushrooms
- 4oz. cream cheese, softened
- 2oz. (2/3 cup) grated Parmesan cheese
- ½ cup (1.5oz) panko bread crumbs
- 1 tsp. dried parsley
- ½ tsp. dried thyme
- ¼ tsp. salt
- Black pepper, to taste
- 1 shallot, finely diced
- 6oz. Italian sausage, uncased
3. Directions:
3.1 Preheat
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Preheat the oven to 375°F.
3.2 Prep
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Line a square baking dish with aluminum foil and spray with nonstick cooking spray. Set aside.
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Remove the stems from the mushrooms and discard, or save for another use.
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Arrange the mushrooms in the baking dish with the cavities facing up. Set aside.
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Place the cream cheese, Parmesan, panko, parsley, thyme, salt, and black pepper in a large mixing bowl. Set aside.
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Finely dice the shallot.
3.3 Stove
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In a large sauté pan over medium-high heat, cook the shallot and sausage, breaking the sausage up with a spatula as it cooks, until sausage is browned and shallot is softened, 5-6 minutes.
3.4 Prep
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Add the cooked sausage and shallots to the panko and cheese mixture. Allow to cool for 2-3 minutes.
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Using a rubber spatula or clean hands, mix all the ingredients together until thoroughly combined.
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With a small spoon and clean hands, stuff a generous tablespoon of filling into each mushroom. Use enough so that the mushrooms are tightly packed and domed with stuffing.
3.5 Oven
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Bake the mushrooms on middle rack of oven until stuffing is bubbling and golden brown, 20-23 minutes.
3.6 Check
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Check to see that mushrooms are done. Remove from oven or add time as needed.
3.7 Serve
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Allow the mushrooms to cool for 5-10 minutes before serving. Refrigerate leftovers for up to 2 days.
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