Sausage Stuffed Mushrooms

Appetizers

My Thoughts

Every year, just after New Year's, we host a dinner for the therapy department The Picky Eater works in. Okay, not this year because, yeah, 2020 ... well, 2021. Each year the menu changes because I get bored. Well, except for this particular appetizer. I made these the second year we held the dinner and they have been requested every year since. The only other menu item with that much popularity are the ribeyes. These baby bella mushrooms are full of flavor even without the stuffing, but the stuffing take them to a whole other level. The stuffing is just one giant pop of flavor. The Italian sausage, with its big hit of fennel flavor, and the earthiness of the chopped mushrooms that go into the filling are sure to satisfy even the pickiest eaters - and believe me The Picky Eater is a fan!

The How To Do It

  1. Preheat your oven to 425°.
  2. Over medium heat, brown the Italian sausage until it is cooked through.
  3. While the sausage is browning (you will want to check on it periodically while you are doing these other steps), wipe the mushrooms with a damp paper towel or rinse them under running water and pat them dry. Despite what everyone says, mushrooms just don't seem that absorbent to me. I've never had a problem.
  4. De-stem the mushrooms and with a fork or spoon scoop out a bit of the mushroom cap, being careful not to dig too deep and puncture the outside. Place the bits you scrape out into a mixing bowl.
  5. Finely cop the stems you removed earlier and place them into the bowl as well (check the sausage and make sure your not burning it!).
  6. Mince the garlic and shallot and place them in the mixing bowl with the chopped mushrooms(check the sausage and make sure your not burning it!).
  7. Grate the Parmesan and set it aside (I have my reasons for waiting on this - check the sausage and make sure your not burning it!).
  8. Take the browned sausage and add it to the bowl (I hope you've been checking your sausage and you didn't burn it).
  9. Mix everything thoroughly and let it rest for a few minutes to let the mixture cool. Letting it cool is something I have always done at this point. To me it seams like the mixture is too hot when it is first added to the bowl and that it will scramble the egg and melt the cheese making the egg weird (and unable to bind the mixture together which is why it's here in the first place) and the cheese hard to combine with everything else. I may be paranoid about it, but I'd rather wait the 5-10 minutes for no reason than prove myself right.
  10. Now add the egg and the Parmesan and mix thoroughly.
  11. Scoop the mixture into each of the mushroom caps. You'll want to fill each one completely and have some that rises above the open of the cap (that's the bit that gets nice and brown and crispy).
  12. Bake for 20-30 minutes. In my oven it takes closer to the 20 minutes but each oven varies. After about 15 minutes, I would suggest checking the mushrooms. If the tops a nice golden brown and look crispy you're done.

Ingredients

Sausage Stuffed Mushrooms
½ lbs
hot italian pork sausage
20 mushroomss
baby portobella mushrooms
4 cloves
garlic
1 shallot
shallot
¼ cup
Parmesan
¼ cup
panko bread crumbs
1 lrg
eggs
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