Stuffed Mushrooms
User Reviews
5
Stuffed Mushrooms
Description
Stuffed Mushrooms feature extra-large white mushrooms filled with a savory sausage mixture cooked with dry white wine and finely chopped mushroom stems. The mixture includes cream cheese, sour cream, panko breadcrumbs, and Parmesan, which create a creamy, slightly tangy filling. Seasoned with garlic, green onions, salt, pepper, and fresh parsley, the stuffing is rich and flavorful. Baking at 375°F softens the mushrooms while crisping the edges of the filling, offering a pleasant contrast in textures.
The mushrooms can be served warm as a starter or snack, presenting a blend of meaty and creamy components nestled inside tender mushroom caps. The combination of sausage and dairy-based ingredients results in a dense filling that balances richness with herbal brightness from the parsley and scallions.
For best results, allow the mushrooms to bake an additional two minutes to develop golden, crispy edges on the filling. Using freshly grated Parmesan enhances the overall flavor. Adjust seasoning with salt and pepper before baking to taste, and consider serving immediately to enjoy optimal texture.
Ingredients
- 20 - 24 white mushrooms extra-large, washed, dried with paper towel and stems removed
- 3 tablespoons olive oil divided
- 250 grams Italian sausage casings removed, sweet
- ¼ cup white wine dry
- ¼ cup green onions or finely chopped scallions, I use 3 stalks - green and white parts
- 3 large cloves garlic minced, or 4 small-medium cloves
- ¼ teaspoon kosher salt
- 1 pinch black pepper ground
- ¼ cup panko breadcrumbs or regular breadcrumbs - optional. Leave out for low carb mushrooms.
- ½ cup cream cheese
- ½ cup sour cream
- ¾ cup Parmesan Cheese freshly grated
- 2 tablespoons parsley finely chopped, fresh
Instructions
- Preheat the oven to 375°F (175°C). Lightly grease 2 large baking sheets or oven trays with cooking oil spray. Chop mushroom stems finely and set aside.
- Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Cook the sausage, breaking it apart with a wooden spoon for 8 to 10 minutes until browned.
- Pour in the wine and cook until reduced by half and absorbed into the sausage. Add the chopped mushroom stems and cook for 3 more minutes.
- Mix the panko through the sausage. Add in the cream cheese and sour cream continue cooking until the cheese melts becomes creamy through the mixture.
- Mix in the scallions, garlic, salt, and pepper and cook for another 2 to 3 minutes, stirring occasionally.
- Take off the heat and stir in half of the Parmesan cheese and parsley. Season with salt and pepper to taste (if desired). Allow to cool slightly.
- Using a metal spoon, fill each mushroom generously with the sausage mixture. Arrange the mushrooms on both baking sheets in a single layer and drizzle with the remaining oil.
- Bake for 20 minutes, until the stuffing is browned and crusty.
- Sprinkle with remaining parmesan cheese and continue to bake until the cheese is melted and bubbling (about a further 15 minutes).
- Broil in the last 2 minutes to make the topping a little crispy.
Notes
- Finish baking with an extra two minutes to achieve crisp, golden edges on the stuffing.
- Use freshly grated Parmesan cheese for best flavor integration.
- Season the filling to taste before stuffing the mushrooms to ensure balanced flavors.
- Serve warm shortly after baking for the best texture contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24stuffed mushrooms
Amount Per Serving
Calories 81 kcal
% Daily Value*
| Calories | 81kcal | 4% |
| Carbohydrates | 3g | 1% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 11mg | 4% |
| Sodium | 196mg | 8% |
| Potassium | 111mg | 2% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 78IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 65mg | 7% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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