Sausage Stuffed Mushrooms

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
24 large stuffed mushrooms
Level:
Easy

Ingredients
  • 1 tablespoon extra-virgin olive oil, one turn of the pan
  • 24 large gourmet stuffing mushroom caps, stems removed and reserved brushed with damp towel
  • Salt and pepper
  • Stuffing:
  • 1 1/2 teaspoons extra-virgin olive oil, half a turn of the pan
  • 3/4 pound sweet bulk Italian sausage
  • 4 cloves garlic, chopped
  • 20 stems mushrooms, finely chopped
  • 1 rib of celery and green, leafy top from the heart of the stalk, chopped
  • 1/2 small onion, chopped
  • 1/2 small red bell pepper, seeded and chopped
  • 1 (10-ounce) box chopped frozen spinach, defrosted and squeezed dry
  • 3 slices white bread, toasted and buttered, chopped into small dice
  • 1/3 cup grated Parmigiano or Romano, 2 handfuls
Directions

Preheat oven to 500 degrees F.

Heat a large skillet over medium high heat. Add oil and mushroom caps and season caps with salt and pepper. Saute caps 5 to 7 minutes, until they are lightly browned and tender on edges. Turn caps up and let juices drain away from caps. Transfer caps to a small nonstick baking sheet. Wipe out skillet and return to heat. Add a touch of oil and sausage to the hot skillet. Brown and crumble sausage for 3 minutes. In a food processor pulse and chop the garlic, add mushroom stems and pulse to chop the mushroom stems. Add celery, onion and red bell pepper to the mushrooms and pulse to chop. Remove mixture from the processor and saute veggies and mushrooms over medium high heat another 3 to 5 minutes. Add dry, defrosted spinach and stir into stuffing. Add chopped bread and cheese to the pan and toss stuffing until bread is moist and stuffing is combined, 2 or 3 minutes. Fill caps with stuffing using a small scoop or large spoon. Place caps in hot oven and reduce heat to 450 degrees F. Bake 6 to 8 minutes to crisp edges of stuffing and set stuffing in mushrooms. Transfer stuffed mushrooms to a serving plate.


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Pairs Well With
Sangiovese

Bright, fruity Italian red wine

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4.6 78
made these for Christmas eve and they were a hit. Two small changes - I used a mix of sweet & spic Italian sausage and Italian flavored bread crumbs instead of the white bread - DELISH!! adding to my recipe book item not reviewed by moderator and published
The recipe is great and really easy to make! Your friends will love it! item not reviewed by moderator and published
There is a local Irish Pub that in has these on the menu. They use breakfast sausage and mozzarella, so I made mine this way. They tasted way yummy so the prep work that is involved is well worth your time. They will be a hit for St. Paddy's day! item not reviewed by moderator and published
Excellent! I will make these again and again! item not reviewed by moderator and published
I made this for a gathering last night and it came out excellent. It was def the most talked about dish there. I mistakenly bought spicy sausage but it still came out really tasty. Will repeat! item not reviewed by moderator and published
My wife and I love this recipe! It is extremely easy, sure thing recipe that everybody loves every time. Only change to recipe was we used andouille sausage since our family loves spicy foods and they were delicious. I have made these with both frozen and fresh spinach, frozen works best. The fresh spinach reduces so much, it basically disappears. item not reviewed by moderator and published
Very good! I used fresh spinach and german sausage because these were already purchased. I had a lot of stuffing left over so my college boys used it in breakfast burritos and I used it to stuff pork chops. The stuffed pork shops were exellent, especially cold. item not reviewed by moderator and published
Extremely tasty! I added a pit more Parmesan cheese and I didn't have white bread so I used wheat and served them at Thanksgiving dinner as an appetizer... they were a hit! Some family members that don't even eat mushrooms loved them! I also think if you don't have sweet Italian sausage that ground turkey would be perfect with this and would be easier to manage than the sausage but over all this is a wonderful recipe can't wait to make them again. item not reviewed by moderator and published
First time making these and they were hit! I will def use again! item not reviewed by moderator and published
I absoluely love this recipe!!! My family and friends can't get enough... when I first tried this recipe I didn't have spinach so I left it out and a lot of people I know don't care for it anyhow but they STILL taste GREAT!!! item not reviewed by moderator and published

This recipe is featured in:

The Best New Year's Eve Recipes