Savory Sausage-Stuffed Mushrooms
Bite-sized flavor bombs. Tender mushroom caps are overflowing with a savory mixture of pork sausage, cheese, and herbs, roasted to a golden-brown finish.
Savory Sausage-Stuffed Mushrooms
Bite-sized flavor bombs. Tender mushroom caps are overflowing with a savory mixture of pork sausage, cheese, and herbs, roasted to a golden-brown finish.
Ingredients
- 8-10 medium button or cremini mushrooms
- 5.3 oz mild pork sausage
- 1.8 oz shredded mild provolone or mozzarella
- 1 oz grated Parmesan cheese
- 2 tablespoons breadcrumbs
- 1 garlic clove
- Chopped parsley
- Olive oil
Instructions
Clean mushrooms with a damp paper towel. Remove and finely chop the stems. Set the caps aside.
In a skillet, sauté the chopped stems, crumbled sausage, and whole garlic clove in olive oil for 5 minutes. Remove and discard the garlic clove.
Allow the filling to cool slightly. Transfer to a bowl and combine with breadcrumbs, parsley, Parmesan, and most of the provolone.
Fill each mushroom cap with the sausage mixture, forming a slight mound. Top with the remaining provolone.
Cook at 320°F for 12-14 minutes, until the mushrooms are tender and the topping is golden and melted.
Nutrition Facts
Amount per 1 servingChef's Tip
"Cook at 320°F to ensure the mushrooms become tender without drying out and to prevent the cheese from burning. Higher temperatures may result in undercooked mushrooms and burnt topping."