Sausage Stuffed Mushrooms
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Sausage Stuffed Mushrooms
Ingredients
- 32 ounces baby bella mushrooms look for ones on the larger side, which are easier to stuff, whole
- 1 tablespoon extra virgin olive oil
- 1 pound turkey sausage sweet or hot, Italian or chicken sausage
- ½ tablespoon sherry vinegar or red wine vinegar
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- 4 green onions finely chopped
- 2 cloves garlic minced
- ¼ cup Italian seasoned breadcrumbs
- 4 ounces cream cheese softened to room temperature, reduced-fat
- 1 egg large, yolk
- ⅔ cup Parmesan Cheese finely grated
- parsley chopped, fresh
Instructions
- Place a rack in the center of the oven. Preheat the oven to 350 degrees F. With a paper towel, wipe off the outsides of mushrooms. Remove and finely chop stems. Set the caps aside.
- Heat the oil in a large nonstick skillet over medium. Brown the sausage until cooked through, using a sturdy spoon to break apart the meat into small pieces (sausage is kind of a pain to break into small pieces—once I have the pieces fairly small, sometimes I use a potato masher to split them further). This will take about 8 minutes.
- To the skillet, add the mushroom stems, vinegar, salt, and pepper. Cook until the stems are softened, about 4 minutes.
- Stir in the green onion, garlic, and Italian breadcrumbs. Set aside to cool.
- In a large bowl, stir together the cream cheese, egg yolk, and Parmesan with a fork until smoothly combined.
- Fold in the sausage mixture.
- With a spoon, generously fill each mushroom cap so that you create a mound on top. Arrange in a baking dish large enough to hold them snugly in a single layer (they will touch at the edges).
- Bake the stuffed mushrooms until browned and the filling is cooked through, about 20 minutes. Some liquid may seep out; simply leave it behind in the pan.
- Transfer to a serving plate and let cool at least 5 minutes. Sprinkle with fresh parsley. Enjoy warm or at room temperature.
Notes
TO MAKE AHEAD: If you'd like to get a head start on your sausage stuffed mushrooms, here are a few tips:
Up to 3 months in advance, brown the sausage as directed in the recipe. Let cool completely, then freeze it in an airtight freezer-safe storage container or ziptop bag. Let the sausage thaw overnight in the refrigerator 1 day before you'd like to finish the recipe. Up to 3 months in advance, prepare the recipe as directed up until the baking step. Space the unbaked stuffed mushrooms out on a baking sheet and freeze until solid. Freeze the mushrooms in an airtight freezer-safe storage container. Bake directly from frozen as directed, adding a few extra minutes if needed. The stuffed mushrooms can be made up to 1 day in advance and reheated the next day. Refrigerate them in an airtight storage container. Up to 6 hours in advance, prepare the recipe as directed up until the baking step. Cover and refrigerate the stuffed mushrooms in the baking dish until you're ready to bake.
- Up to 3 months in advance, brown the sausage as directed in the recipe. Let cool completely, then freeze it in an airtight freezer-safe storage container or ziptop bag. Let the sausage thaw overnight in the refrigerator 1 day before you'd like to finish the recipe.
- Up to 3 months in advance, prepare the recipe as directed up until the baking step. Space the unbaked stuffed mushrooms out on a baking sheet and freeze until solid. Freeze the mushrooms in an airtight freezer-safe storage container. Bake directly from frozen as directed, adding a few extra minutes if needed.
- The stuffed mushrooms can be made up to 1 day in advance and reheated the next day. Refrigerate them in an airtight storage container.
- Up to 6 hours in advance, prepare the recipe as directed up until the baking step. Cover and refrigerate the stuffed mushrooms in the baking dish until you're ready to bake.
- TO STORE: Refrigerate mushrooms in an airtight storage container for up to 3 days.
- TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 42mushrooms
Amount Per Serving
Calories 42 kcal
% Daily Value*
| Serving | 1(of 42) | |
| Calories | 42kcal | 2% |
| Carbohydrates | 2g | 1% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 13mg | 4% |
| Potassium | 133mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 63IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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