Italian Sausage Stuffed Mushrooms
User Reviews
5
Italian Sausage Stuffed Mushrooms
Description
Italian Sausage Stuffed Mushrooms start with cleaning and hollowing whole button mushrooms, used as vessels for a warm stuffing mixture. Quinoa is cooked until fluffy and combined with cooked, crumbled hot Italian chicken sausage along with sautéed onions, garlic, and diced mushrooms. This mixture is seasoned with garlic powder, paprika, sea salt, and black pepper to enhance the savory profile.
The filling balances the slight nuttiness of quinoa with the spiced sausage and aromatic vegetables. Mushrooms are filled with this combination, then baked until the caps are tender and the stuffing is heated through. This creates a bite-sized appetizer featuring a tender mushroom base and a moist, flavorful filling.
This recipe can be prepared in advance by prepping stuffing and mushrooms separately and assembling before baking. Variations with different mushrooms such as baby bella or portobello and different sausage types including pork are possible. Breadcrumbs can replace quinoa for a different texture.
Ingredients
- 25 button mushrooms 24 oz, whole
- ½ cup quinoa rinsed, dry
- ¾ cup broth or water
- 3 chicken sausage the larger sized ones, hot Italian, links
- ½ cup onion minced
- 2 garlic cloves, minced
- 5 button mushrooms diced
- 2 TBSP garlic powder
- ¼ tsp salt sea salt
- ¼ tsp paprika
- salt to taste
- black pepper to taste
Instructions
- Pre-heat oven or toaster oven to 350 degrees F.
- Clean mushrooms, remove stems, and arrange on an oiled baking sheet.
- Set aside.
- Bring a small pot with 3/4 cup of broth or water to boil.
- Add quinoa and cook, partially covered for 12-13 minutes until fluffy.
- Set aside.
- While the quinoa cooks, bring a skillet to medium-high heat.
- Remove casings from sausage and add to your skillet.
- Cook sausage, stirring often to create small crumbles, and once it's no longer pink in the center, set aside. The goal is to leave the sausage a bit juicy since it still has some oven time ahead of it.
- Keep burner on and, using the same skillet, add your onion and a little bit of water [or broth... or wine!] to deglaze the pan and saute.
- When onions start to soften, add in garlic and chopped mushroom and reduce heat to medium.
- Stirring occasionally, cook until onions are tender and translucent.
- Add your quinoa to the sausage mixture mix thoroughly.
- Season with sea salt, garlic powder, and paprika. I like these garlicky [and wouldn't have them any other way!] so feel free to give the mixture a taste before adding the garlic powder. If you love it as is, have at it. If you're a garlic lover, add the 2 TBSP in full. Let your taste buds be your guide!
- Remove from heat and allow to cool just a tad before handling.
- Refrain from scarfing too many spoonfuls of the stuffing in your mouth while you spoon the mixture into the mushroom caps.
- Bake for approx 15-20 minutes or until mushrooms are tender and steamy after giving up a bit of their liquid.
- Dig in! Well, once the mushrooms are a little less molten hot than they will be straight out of the oven. Burning the roof of your mouth is the worst!
Notes
- Prepare the stuffing ahead of time and store separately from the mushroom caps for up to 4 days in the refrigerator to save time.
- Pre-stuffed mushrooms can be refrigerated; allow them to come to room temperature before baking or add extra baking time if cooking straight from the fridge.
- Use baby bella or portobello mushrooms as an alternative to button mushrooms according to preference.
- Italian chicken or pork sausage can be used, adjusting seasoning as needed.
- If quinoa is unavailable, substitute with Italian-style breadcrumbs or panko for similar texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25stuffed mushrooms
Amount Per Serving
Calories 42 kcal
% Daily Value*
| Calories | 42kcal | 2% |
| Carbohydrates | 4g | 1% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 7mg | 2% |
| Sodium | 130mg | 5% |
| Potassium | 109mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 47IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
