Italian Stuffed Mushrooms
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5.0
51 reviews
Excellent
Italian Stuffed Mushrooms
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These Italian Stuffed Mushrooms are a quick and easy appetizer or even side dish.
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Ingredients
- 14 whole fresh button or cremini mushrooms
- ¼ teaspoon salt
- 1-2 dashes pepper (black or white)
- 2 large Italian Sausages (spicy or mild) 180 grams
- 4 tablespoons freshly grated Parmesan cheese (divided) 20 grams
- 4½ tablespoons olive oil (divided) 54.8 grams
- 1 clove garlic minced
- ¼ cup fresh parsley minced
- ¼ cup white wine
Instructions
- Pre-heat oven to 375F (190C). Line a baking pan (11x7 inches / 28x18 cm) with parchment paper, lightly brush with 1-2 teaspoons olive oil.
- Clean and hollow out mushrooms, chop the stems into small pieces.
- In a blender add the chopped stems, salt and pepper. Blend until almost smooth but still a little lumpy.
- Remove the sausages from the casing and break into small pieces, place in a large bowl, add the mushroom mixture, 3 tablespoons freshly grated Parmesan Cheese, 2 tablespoons olive oil, garlic and the chopped parsley. Mix with a spoon or spatula to combine well.
- Fill mushrooms with the filling, place the stuffed mushrooms on the prepared baking pan. Drizzle with remaining olive oil and sprinkle with remaining Parmesan Cheese. Pour the white wine on the bottom of the pan and bake for approximately 20 minutes. Serve immediately. Enjoy!
Notes
- It is not a good idea to clean mushrooms with water because they absorb the water which will make them soggy.
- But if they are very dirty and water is a must make sure to lay them on paper towels in order to absorb as much water as possible, and make sure you don’t soak them in the water. Cook then stuff and bake them immediately.
- If they aren’t that dirty then just clean them with a dry or if necessary damp paper towel or a pastry brush.
- If you prefer you could substitute the Parmesan cheese with Fontina, gruyere or even cheddar cheese.
- A dry white wine is usually best for cooking. Pinot Grigio, Sauvignon Blanc, and Chardonnay would make nice choices.
- As wine cooks, the alcohol evaporates, however if alcohol is a concern for you, you can substitute chicken, beef, or vegetable stock for the wine.
- Store the stuffed mushrooms either covered well in plastic wrap or in an airtight container in the fridge. They will keep for up to 3 days. The longer they sit the soggier they may become. You can reheat them in the microwave, low oven or even an air fryer.
- They should not be frozen after baked because they may become soggy after thawing, but they can be frozen before baking. Place the unbaked stuffed mushrooms in a freezer container. They will keep in the freezer for up to 3 months.
Nutrition Information
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Calories
110kcal
(6%)
Carbohydrates
1g
(0%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
13mg
(4%)
Sodium
184mg
(8%)
Potassium
142mg
(4%)
Fiber
0.2g
(1%)
Sugar
0.4g
(1%)
Vitamin A
102IU
(2%)
Vitamin C
2mg
(2%)
Calcium
26mg
(3%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 14mushrooms
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Calories | 110kcal | 6% |
| Carbohydrates | 1g | 0% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 13mg | 4% |
| Sodium | 184mg | 8% |
| Potassium | 142mg | 3% |
| Fiber | 0.2g | 1% |
| Sugar | 0.4g | 1% |
| Vitamin A | 102IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 26mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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