Sausage Stuffed Mushrooms
Warm and delicious Sausage Stuffed Mushrooms - a favorite "go to" signature appetizer that is easy to prepare and a crowd pleaser.
Ingredients
- 24 large whole mushrooms,, caps and stems
- 1 pound sweet or mild Italian sausage, without casings
- 2 cloves garlic, peeled and minced
- ⅔ cup chopped shallots
- 1 cup freshly grated Parmesan cheese, divided
- ¼ cup Italian seasoned Panko crumbs
- 1 large egg yolk
- fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 350º F.
- Line a baking tray with parchment paper.
- Wash mushrooms in cold water and pat dry. Remove the stems, finely chop them and set aside.
- Place uncooked sausage, onion and garlic in a large skillet and cook on medium heat until brown and onion and garlic are soft (break into pieces as the mixture is cooking).
- Drain sausage mixture and let cool.
- Add chopped mushroom stems to the same skillet and cook for 2 minutes over medium-low heat.
- Combine mushroom and sausage mixture in a bowl.
- Add ½ cup Parmesan cheese and seasoned panko crumbs.
- Add the egg yolk.
- Stir mixture together and refrigerate for at least 30 minutes to allow mixture to firm up.
- Using a melon baller or teaspoon, clean out the cavity of each mushroom.
- Fill each mushroom with 1 Tablespoon filling or more creating a sizable mound over the top.
- Top with remaining Parmesan cheese.
- Place mushrooms filling side up on the baking tray.
- Bake in the preheated oven until the mushrooms are tender and the topping is lightly browned, 20 to 25 minutes.
- Garnish with chopped parsley.
Notes
Gr8 Do Ahead Tips:
- The filling may be made up to 3 days in advance.
- The stuffed mushrooms may be cooked up to 4 hours in advance and held at room temperature. Warm in the oven before serving.
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