Tasty mushrooms meet savory Italian sausage and fresh herbs in this bite-sized favorite.
Ingredients
20 large white or cremini mushrooms, stems removed and reserved
½ lb mild Italian sausage, casings removed
2 Tbsp olive oil, divided
1 small shallot, finely chopped
2 cloves garlic, minced
¼ cup breadcrumbs (panko or fresh)
¼ cup grated Parmesan cheese
2 Tbsp cream cheese, softened
2 Tbsp parsley, chopped
1 Tbsp thyme, chopped
Salt and black pepper, to taste
Additional Parmesan and herbs, for garnish
Instructions
Preheat oven to 375°F. Line a baking sheet with parchment paper.
Prepare mushrooms and cook sausage: Wipe clean and remove stems. Finely chop the stems for the filling and set aside. Heat 1 Tbsp olive oil in a skillet over medium heat. Add sausage, breaking into crumbles. Cook until browned, then remove and set aside.
Sauté aromatics: In the same skillet, add remaining olive oil, chopped mushroom stems, shallot and garlic. Cook until softened, about 4 minutes.
Combine the filling: Stir in breadcrumbs, parsley, Parmesan, cream cheese, thyme, salt and pepper. Fold in the cooked sausage until evenly blended.
Stuff and bake: Spoon filling into mushroom caps, mounding slightly. Arrange on the prepared baking sheet and sprinkle lightly with Parmesan.
Bake for 15-18 minutes, until tops are golden.
Serve warm, garnished with extra Parmesan and herbs, if desired, and a dash of sea salt.
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