Italian Sausage Stuffed Mushrooms

Yield:
24 stuffed mushrooms
Level:
Easy
Directions
  • Preheat the oven to 425 degrees F. Remove the stems from 24 large cremini mushrooms (finely chop the stems for the filling).

  • Wipe the caps clean with a damp paper towel, then toss with 2 tablespoons olive oil and season with salt . Arrange on a baking sheet.

  • Cook 4 ounces sweet Italian sausage (casing removed) in a skillet with olive oil over medium heat, breaking up the meat, until no longer pink, 3 minutes. Add 1/2 finely chopped fennel bulb and the chopped mushroom stems and cook until tender, 3 minutes. Add 2 chopped garlic cloves, season with red pepper flakes and cook 1 minute. Let cool, then mix with 1 cup breadcrumbs, 1/2 cup shredded fontina and 2 tablespoons each grated parmesan, chopped parsley and chopped green olives. Divide among the mushroom caps.

  • Bake until the mushrooms are tender and the filling is golden, 15 to 17 minutes. Let cool 5 minutes, then remove from the baking sheet.

  • Photograph by Ryan Dausch


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    This recipe is featured in:

    Thanksgiving Entertaining