Sausage Stuffed Mushrooms
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5
4 reviews
Excellent
Sausage Stuffed Mushrooms
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Sausage stuffed mushrooms with a pizza-style sauce are loaded with sausage, breadcrumbs, garlic, mozzarella, and Pecorino Romano cheese.
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Ingredients
- 2 pounds white mushrooms see notes below, or baby bella mushrooms
- 2 tablespoons extra virgin olive oil
- 1 pound Italian sausage or sub plain Italian sausage, bulk; hot
- 4 cloves garlic minced
- 1/2 cup white wine dry
- 1 cup plain breadcrumbs
- 1/2 cup mozzarella cheese grated
- 1/2 cup pecorino romano grated, divided
- 1/4 cup parsley minced
- salt to taste
- black pepper to taste
- 5 basil hand torn, leaves
For the sauce
- 2 tablespoons extra virgin olive oil
- 1 ounce can plum tomatoes hand crushed
- 2 cloves garlic minced
- 1 teaspoon oregano Sicilian
- salt to taste
Instructions
For the sauce
- Hand crush the plum tomatoes in a large bowl. Add the oregano, olive oil, and minced garlic and mix well. Taste the sauce and season with salt to taste. Set the sauce aside.
For the sausage stuffed mushrooms
- Preheat oven to 400f and set the rack to the second highest level. Cut off the very end of each mushroom stem and discard. Carefully remove the good part of the stem and mince. Save 1 cup of the minced stems.
- Heat a large pan to medium and add the olive oil along with the sausage. Saute the sausage until well browned (about 5 minutes per side) then break it up with a wooden spoon.
- Add 1 cup of the minced mushroom stems, and cook for 2-3 minutes. Add the garlic and cook until fragrant (about 1-2 minutes).
- Add the wine and simmer for 5 minutes then remove the pan from the heat to cool.
- Add a 1/4 cup of the tomato sauce along with the breadcrumbs, parsley, mozzarella, and half the Pecorino Romano. Mix well then taste test. Adjust salt and pepper if needed.
- Stuff the mushrooms well and save any remaining stuffing for another purpose.
- Add the sauce to a large baking dish and place the stuffed mushrooms right on top. Sprinkle the remaining Pecorino Romano on top of each mushroom. Drizzle a touch of extra virgin olive on top of each mushroom.
- Bake for 20-25 minutes or until tender. If needed, broil for the last 60 seconds to brown the tops. Spoon the sauce on top of the mushrooms or serve as is. Sprinkle some hand-torn basil on top and serve with a loaf of crusty Italian bread to mop up all of the sauce.
Notes
- Cut off and discard just the very end of the mushroom stems. The remainder should be minced finely for the stuffing.
- Large stuffing mushrooms, small white button, and baby Bellas all work well for this recipe.
- If the sausage proves too hard to break up, simply remove it from the pan and chop with a knife before continuing with the recipe.
- Dry white wines such as pinot grigio, sauvignon blanc, and chardonnay all work well for this recipe.
- The stuffing should be wet to keep the mushrooms moist. When making the stuffing, add a bit more tomato sauce to moisten if required.
- Leftovers can be saved for up to 3 days and reheated in the oven at 350f until warm or the microwave.
Nutrition Information
Show Details
Calories
386kcal
(19%)
Carbohydrates
19.2g
(6%)
Protein
20.3g
(41%)
Fat
25.4g
(39%)
Saturated Fat
7.5g
(38%)
Cholesterol
54mg
(18%)
Sodium
619mg
(26%)
Potassium
771mg
(16%)
Fiber
2.8g
(11%)
Sugar
6.9g
(14%)
Calcium
110mg
(11%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Calories | 386kcal | 19% |
| Carbohydrates | 19.2g | 6% |
| Protein | 20.3g | 41% |
| Fat | 25.4g | 39% |
| Saturated Fat | 7.5g | 38% |
| Cholesterol | 54mg | 18% |
| Sodium | 619mg | 26% |
| Potassium | 771mg | 16% |
| Fiber | 2.8g | 11% |
| Sugar | 6.9g | 14% |
| Calcium | 110mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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