Stuffed Mushrooms
- Level: Easy
- Yield: 15 mushrooms
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 121
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 8
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 7
- Cholesterol
- 30
- Sodium
- 274
- Total: 35 min
- Active: 35 min
Ingredients
Olive oil
4 ounces pancetta, cut into 1/4-inch dice
2 onions, finely diced
Kosher salt
1 pound cremini mushrooms, cleaned and stems removed, finely chopped and reserved
1 pound cremini mushrooms, cleaned and stems removed, finely chopped and reserved
2 tablespoon finely chopped fresh rosemary
2 cloves garlic, smashed
4 sweet Italian sausage links, casings removed
1/2 cup breadcrumbs
1 to 2 large eggs, lightly whisked
Directions
- Preheat the oven to 400 degrees F.
- Coat a large saute pan with olive oil, add the pancetta, and bring to medium-high heat. Cook the pancetta until it starts to brown and crisp on the edges, 6 to 8 minutes. Add the onions and season with salt. Continue cooking until the onions are soft and aromatic, about 5 minutes. Add the chopped mushroom stems, rosemary and garlic, and cook for another 2 to 3 minutes, stirring frequently. Remove from the heat and place in a mixing bowl to cool.
- Once cooled, add the sausage and breadcrumbs. Pour in 1 whisked egg and combine. Add another egg if the mixture is still dry.
- Make a 1- to 2-inch tester patty out of the stuffing mixture. In a small saute pan, heat a bit of oil and cook the patty until it's done. When cool enough, taste your tester patty to make sure it's delicious, if it's not, re-season.
- When your tester tastes fabulous, generously fill each mushroom cap with the stuffing mixture and arrange them on a rimmed baking sheet. Pour 1/4 to 1/3 cup water into the pan to keep the mushrooms moist. Bake until the filling is cooked through and brown and crispy on the top, 8 to 10 minutes. Transfer to serving platters.