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Sausage Stuffed Mushrooms

Warm and delicious Sausage Stuffed Mushrooms - a favorite "go to" signature appetizer that is easy to prepare and a crowd pleaser.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Appetizer
Cuisine: American
Keyword: stuffed mushrooms
Author: Jurga

Ingredients

  • 24 large whole mushrooms,, caps and stems
  • 1 pound sweet or mild Italian sausage, without casings
  • 2 cloves garlic, peeled and minced
  • 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.
Tried this recipe?Mention @Great8Friends or tag #gr8food!