Italian Sausage Stuffed Mushrooms
User Reviews
4.6
Italian Sausage Stuffed Mushrooms
Description
This recipe begins by removing and finely chopping the white button mushroom stems. Ground spicy Italian sausage is browned and crumbled in a skillet, then removed. The same skillet is used to sauté minced onion and garlic in the sausage drippings, adding white wine to deglaze and cook off the alcohol. Chopped mushroom stems, salt, black pepper, and thyme are cooked briefly before combining with the sausage to cool.
Softened cream cheese, an egg yolk, and grated Parmesan cheese are mixed into the cooled sausage mixture creating a creamy filling rich in both dairy and protein. The mixture is then spooned into cleaned mushroom caps and baked until the filling sets and the mushrooms cook through. A sprinkle of fresh minced parsley adds herbaceous brightness at the end.
The recipe includes make-ahead steps allowing the assembled but unbaked mushrooms to be refrigerated for up to two days or frozen for up to three months. For frozen mushrooms, reheating directly from frozen in the oven is suggested until thoroughly heated. Letting refrigerated mushrooms come to room temperature before baking promotes even cooking.
Ingredients
- 24 oz white button mushrooms
- 1/3 - 1/2 lb Italian sausage ground, spicy
- 1/2 large yellow onion minced
- 6 cloves garlic minced
- 1/3 cup white wine such as a chardonnay, dry
- 1/2 tsp kosher salt
- 1/2 tsp thyme dried
- 1/4 tsp black pepper
- 8 oz cream cheese
- 1 egg yolk
- 3/4 cup Parmesan Cheese freshly grated is best
- parsley for garnish, fresh, minced
Instructions
- Clean mushrooms, then remove stems. I like to give the stems a twist, and they loosen up to remove them, or you can use a knife.
- Finely chop mushroom stems and set aside.
- Add a small drizzle of oil to a large skillet and heat over MED HIGH heat. Once skillet is hot, add sausage. Cook, crumbling with a wooden spoon or potato masher, for about 4-5 minutes, or until cooked through and finely crumbled.
- Use a slotted spoon to remove sausage to a plate. Then reduce heat to MED LOW.
- In the same skillet, with the sausage drippings, add onion and garlic and cook, stirring often, for about 3 minutes.
- Pour in wine, using a wooden spoon to loosen any browned bits from the bottom of the pan, cooking a few minutes, until most of the wine is reduced and cooked off.
- Add chopped mushroom stems, salt, pepper and thyme and cook for 1-2 minutes. Remove to the plate with the sausage and let cool a little.
- In a mixing bowl, add softened cream cheese, egg yolk, and Parmesan cheese. Stir well to combine.
- Stir in sausage mixture from the plate and make sure it’s well combined.
- Cover bowl and refrigerate for about 1 hour. This helps firm the filling up so it doesn't run all over the mushrooms.
- Preheat oven to 350°F and line a rimmed baking sheet with parchment paper or foil.
- Use a small spoon (or even a teaspoon measuring spoon) to fill mushrooms with the cream cheese mixture, pressing gently to fill the cavity. Add a little more to create a small mound on top of the mushroom.
- Repeat with remaining mushrooms. Bake for 25 minutes, or until golden brown. I like to broil mine for a minute or so at the end of baking to make sure the filling is nice and golden.
- Let cool 5-10 minutes, sprinkle with minced parsley (if using), and serve.
Notes
- Prepare mushrooms through baking and storages steps up to two days ahead by assembling and refrigerating unbaked mushrooms covered in a single layer.
- For freezing, freeze assembled mushrooms solid on a baking sheet, then store in a sealed container for up to 3 months.
- Reheat frozen stuffed mushrooms on a parchment-lined baking sheet at 350°F for 35-40 minutes until hot and bubbly.
- Let refrigerated mushrooms sit at room temperature while preheating oven to ensure even baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 6g | 2% |
| Protein | 11g | 22% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 76mg | 25% |
| Sodium | 531mg | 22% |
| Potassium | 400mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 490IU | 10% |
| Vitamin C | 4mg | 4% |
| Calcium | 156mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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