Italian Stuffed Mushrooms
User Reviews
5
Italian Stuffed Mushrooms
Description
Italian Stuffed Mushrooms start with whole fresh mushrooms hollowed and chopped stems blended with seasoning. Italian sausage, garlic, fresh parsley, and grated Parmesan cheese mix with olive oil to form a savory filling. The mushrooms are filled generously and baked in a white wine bath that adds acidity and moisture, allowing the mushrooms to cook evenly and develop a rich taste.
The stuffing provides a blend of meaty and herby flavors paired with the tender texture of the mushrooms. The Parmesan adds a subtle nutty flavor and a slight crust on top. Using fresh herbs and the wine infuse the mushrooms with aromatic notes that complement the sausage well.
Serve these mushrooms hot as an elegant appetizer or as part of a main course. They hold up well for a few days when refrigerated and can be reheated gently without losing texture.
Cleaning mushrooms carefully avoids sogginess; dry wiping is preferred. The recipe offers flexibility to substitute Parmesan with other cheeses or replace the white wine with stock if preferred.
Ingredients
- 14 button mushrooms or cremini, whole fresh
- ¼ teaspoon salt
- 1-2 dashes black pepper or white pepper
- 2 large Italian sausage 180 grams, spicy or mild
- 4 tablespoons Parmesan Cheese 20 grams, freshly grated, divided
- 4½ tablespoons olive oil 54.8 grams, divided
- 1 clove garlic minced
- ¼ cup parsley fresh, 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
- Avoid soaking mushrooms in water to prevent sogginess; clean them with a damp cloth or brush if needed.
- Parmesan cheese may be substituted with Fontina, Gruyere, or cheddar according to preference.
- Dry white wines like Pinot Grigio, Sauvignon Blanc, or Chardonnay work well for baking; stock can substitute if avoiding alcohol.
- Store leftovers covered in the refrigerator up to 3 days and reheat gently by microwave, oven, or air fryer.
- Freeze unbaked stuffed mushrooms for up to 3 months; avoid freezing after baking to preserve texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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