Stuffed Mushrooms with Broccoli Rabe and Sausage
User Reviews
5
Stuffed Mushrooms with Broccoli Rabe and Sausage
Description
This recipe begins by cooking sweet Italian chicken sausage with shallots and chopped broccoli rabe, allowing the sausage to break apart and the vegetables to soften. Garlic and chopped mushroom stems are added along with salt, black and red pepper flakes, oregano, parsley, and white wine. The mixture cooks slowly to reduce moisture and meld flavors. After cooling, breadcrumbs and Parmesan cheese are incorporated to add binding and a slight crispy element once baked.
The filling is generously piled into brushed-clean baby bella mushroom caps and baked at 400°F for about 20 minutes until the mushrooms are tender and the top is browned. The contrast between the tender mushroom, savory meat, and textured crumbs creates a balanced bite.
These stuffed mushrooms serve well as an appetizer or side dish, featuring Mediterranean herbs and sausage for a distinctive regional flavor. They can complement a variety of main courses or be part of a buffet offering.
Ingredients
- 16 oz chicken sausage casing removed, uncooked, sweet Italian
- 1 shallot chopped, large
- 3 cups broccoli rabe Rapini, chopped, discard large stems, use thinner stems only, uncooked
- 24 baby bella mushroom stems pulled, chopped and set aside / caps brush off to clean
- 2 garlic minced, cloves
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon red pepper flakes crushed
- 1-1/2 tablespoons oregano chopped, fresh
- 2 tablespoons parsley chopped, fresh
- 1 oz white wine
- 3 tablespoons Parmesan Cheese grated
- 3 tablespoons plain breadcrumbs (or gluten-free crumbs)
Instructions
- Preheat oven to 400F.
- In a large skillet, add the sausage over medium-high heat and begin to break down with a spatula.
- Add shallots and broccoli rabe and continue to break apart the sausage while cooking for about 7 minutes.
- Add in the garlic, chopped mushroom stems, and the salt, peppers, oregano, parsley, and wine and cook over medium-low. Continue cooking 10 minutes, breaking down the sausage and cooking the wine down.
- Remove from heat and place the sausage mix into a mixing bowl.
- Allow the sausage mixture to cool for about 10 minutes.
- Add in the bread crumbs and parmesan cheese and mix well.
- Place mushroom caps on a baking sheet and fill each mushroom cap with the sausage mixture. Caps should be overfilled and not level.
- Place in oven and cook for 20 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Serving | 3stuffed mushrooms | |
| Calories | 121kcal | 6% |
| Carbohydrates | 6g | 2% |
| Protein | 13g | 26% |
| Fat | 5.5g | 8% |
| Saturated Fat | 1.5g | 8% |
| Cholesterol | 45mg | 15% |
| Sodium | 422mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 1.5g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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