Sausage-Stuffed Mushrooms
Servings: 6
Calories: 306kcal
This Sausage-Stuffed Mushrooms recipe always gets rave reviews every time we serve them. They are honestly always one of the very first apps to go. The flavors match perfectly together. Just a little zip from the cherry peppers are wonderful alongside the sausage, cheese and seasoned bread crumbs. Amazing!
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Ingredients
FOR THE SEASONED BREADCRUMBS
- 3 slices white bread crusts removed, torn into large pieces
- ¼ cup Romano cheese grated
- 1 tbsp garlic minced
- 1 tbsp parsley fresh, chopped
- 1 tsp oregano dried
- ½ tsp Kosher salt
- ¼ tsp black pepper
FOR THE MUSHROOMS
- 16 large mushrooms white button are best
- 2 tbsp olive oil plus more for drizzling
- 6 oz Italian sausage casings removed, 2 or 3 links
- 1 cup green bell pepper finely chopped
- 1 tbsp garlic minced
- 1 cup seasoned bread crumbs
- ¾ cup chicken stock plus 2 more tablespoons (for baking)
- 2 tbsp Romano cheese grated
- ¼ cup cherry peppers stems and seeds removed, chopped
- 1 tbsp parsley fresh, chopped, for garnish
Instructions
MAKE THE SEASONED BREADCRUMBS
- In a food processor, pulse the bread until coarsely ground.
- Add the cheese, garlic, parsley, oregano, salt, and pepper. Pulse again until crumbs are finely ground. Set aside.
PREPARE THE STUFFED MUSHROOMS
- Preheat the oven to 400°F.
- Wipe the mushrooms clean and remove the stems (don't discard the stems). Pick out the 12 best and largest caps, and set them aside.
- Finely chop the remaining 4 mushroom caps and all of the stems (you can use your food processor for this). Set aside.
- In a large pan, heat 2 tbsp of the oil over medium-high heat.
- When the oil is hot, add the sausage and cook for 4 to 5 minutes, or until browned. Break the sausage apart with a wooden spoon as it cooks.
- Add the green peppers, garlic, and chopped mushrooms and raise the heat to high and cook, stirring occasionally, for about 10 minutes, or until it is starting to brown and most of the liquid from the mushrooms has evaporated.
- Reduce the heat to medium and stir in the bread crumbs and chicken stock (¾ cup). Cook for 2 minutes.
- Turn off the heat and stir in the cheese and pickled cherry peppers.
- Spread the mixture onto a platter and let cool for a bit.
- Stuff each of the reserved mushrooms caps with 1½ tablespoons of the sausage mixture.
- Place the stuffed mushrooms in a casserole dish and drizzle them with the remaining 2 tablespoons of oil. Add 2 tablespoons chicken stock into the dish.
- Bake for 20 minutes.
- Transfer mushrooms to a platter and spoon juices over the top.
- Sprinkle with chopped parsley and a dusting of Romano cheese. Serve at once.
Video
Notes
Large white button mushrooms work best, but portobello would to well, too. Any shroom that has a cap large enough to hold the filling.
Sweet cherry peppers are found bottled in the condiments section of most well-stocked supermarkets. They are a little spicy, especially if you don't remove the seeds. Mild banana peppers are a great substitute. If not using cherry peppers or any kind of pickled substitute, then add 1 tbsp of red wine vinegar to the mixture.
We love using sweet Italian sausage, but choose whatever is your favorite.
Depending on the size of the mushroom caps, you might not use all the sausage filling. We love it on grilled mushrooms, on pizza, or even mixed into scramble eggs.
The mushrooms are best when served soon after baking.
Nutrition
Calories: 306kcal | Carbohydrates: 26g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 848mg | Potassium: 402mg | Fiber: 2g | Sugar: 4g | Vitamin A: 254IU | Vitamin C: 25mg | Calcium: 148mg | Iron: 2mg