Sausage-stuffed mushrooms are just something a little different from clam-based stuffing(s). You can change the basic recipe to suit your personal tastes. I usually cook and stir the mushrooms in butter before stuffing, but that's just my preference. The guys love these during football and dart nights.
Ingredients
- 2 tablespoons unsalted butter
- 40 mushrooms , stems removed
- 8 ounces Italian sausage
- 0.25 cups chopped onion
- 2 cloves minced garlic
- 0.5 cups dry bread crumbs
- 0.5 cups grated Parmesan cheese
- 0.33 cups shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon dried parsley
Instructions
-
1
Preheat the oven to 325 degrees F (165 degrees C). Grease a baking sheet.
-
2
Melt butter in a large skillet over medium heat. Add mushrooms; cook and stir until softened, about 5 minutes. Transfer mushrooms to a plate; cool.
-
3
Heat another skillet over medium-high heat. Add sausage, onion, and garlic; cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Transfer sausage mixture to a large bowl; stir in bread crumbs, Parmesan cheese, mozzarella cheese, Italian seasoning, and parsley.
-
4
Arrange mushrooms, gill-sides-up, on the prepared baking sheet; spoon sausage mixture into caps.
-
5
Bake in the preheated oven until cheeses are melted, about 30 minutes.
Nutrition Facts
Per serving
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