Sausage Stuffed Mushrooms

Sausage Stuffed Mushrooms

I haven’t always loved stuffed mushrooms. Mostly because I haven’t always loved mushrooms. But in recent years that dislike has turned to love. And along with loving the earthiness that is mushrooms comes loving the deliciousness that is stuffed mushrooms. Especially mushrooms that are stuffed with a savory mixture of Italian sausage, cheese, parsley and garlic and then baked until the cheese is golden and the mushrooms are tender.

Ryan and I decorated our Christmas tree last night. It was quite perfect. There was Christmas music playing. A fire roaring and lights twinkling. All of these are reasons that I love this time of year. But another reason that I love this time of year is for all the parties. Unlike most I am not looking forward to the spiked Egg Nog, although that is delicious. No, I’m looking forward to the appetizers that are bound to be at all the holiday parties. And if you are throwing one this year,  these sausage stuffed mushrooms are a must for your menu. Your guests will love you.

Speaking of parties. Anything fried is usually a hit as well. And what better way to fry it all then with a giant turkey fryer? I’m happy to announce that the randomly chosen winner of the Masterbuilt Indoor Turkey Fryer is:

Aside from all the normal reasons for desiring to add an indoor turkey fryer to the arsenal, I want to make stuffing fritters when the turkey is done……..!– Brenton
Congrats Brenton! I hope it helps you out this holiday season! I’ll send you an email to the email that you provided.

Sausage Stuffed Mushrooms

Print Recipe
Serves 4 - 6 Prep Time: Cook Time:

Ingredients:

  • 4 ounces ground Italian sausage
  • 1/4 cup plus 2 tablespoons freshly shredded romano cheese
  • 1/4 cup fresh chopped parsley
  • 1 clove garlic, minced
  • 10 - 12 crimini mushrooms, cleaned and stems removed
  • extra virgin olive oil

Instructions

1

Preheat oven to 350 degrees.

2

In a bowl combine Italian sausage, 1/4 cup of romano cheese, parsley, and garlic. Mix well.

3

Spoon a tablespoon or so of the mixture into each mushroom. Place mushrooms on a baking sheet. Drizzle lightly with olive oil. Cook for 15 - 20 minutes or until meat is cooked through.

4

Remove mushrooms from oven. Sprinkle with remaining cheese. Return to oven and turn on the broiler. Broil until the cheese is melted and slightly golden. About 1 minute. Serve hot.

Notes

Enjoy!

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  • It’s funny, as you have begun to love mushrooms, for some reason my love for them seems to be fading. I hope this is just a phase though, because mushrooms are one of the few veggies/ produce items (i guess I can’t really call it a veggie?) that my husband will happily eat. These stuffed mushrooms look amazing, by the way. I’ve made stuffed mushrooms before and they were so haphazardly thrown together compared to yours. Beautiful.

  • I’ve never made stuffed mushrooms. Don’t know why. I love everything about them and everything about your stuffing. Bookmarked it.

  • It’s been awhile – but I’ve made stuffed mushrooms like this numerous times in the past. They’re always a winner on any hors d’ouevre tray and “sell out” fast. The pungent, fatty flavors of the sausage and the cheese are amazing. And something we would think of as far too rich in a main dish entree is just perfect when it’s two bites like this.

    One thing I do a little differently is mince the mushroom stems very tiny (not if they’re dried out and woody) and saute them with the filling and everything else. Also, a little milk or cream (just a tablespoon or two) will help the filling mixture hold together when you stuff the mushroom cap and bake ’em off.

  • I love stuffed mushrooms but like it spicy…so I add cayenne, red pepper flakes and spicy sausage!

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