Breakfast Sausage Stuffed Mushrooms with Cornflakes
- Level: Easy
- Yield: 24 stuffed mushrooms
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 44
- Total Fat
- 4
- Saturated Fat
- 2
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 1
- Cholesterol
- 7
- Sodium
- 60
- Total: 1 hr (3)
- Active: 30 min
Ingredients
Mushrooms:
24 large white or cremini mushrooms, wiped clean, stems finely chopped for the filling
2 tablespoons extra-virgin olive oil
Kosher salt
Filling:
4 tablespoons (1/2 stick) unsalted butter
1/2 cup finely chopped celery
1/2 cup finely chopped onion
Kosher salt and freshly ground black pepper
1/2 cup crumbled cooked breakfast sausage
1/2 cup grated mozzarella
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh flat-leaf parsley
1 cup crushed cornflakes
Directions
- Preheat the oven to 425 degrees F.
For the mushrooms:
- If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
For the filling:
- Heat the butter over medium-high heat. Add the chopped mushroom stems, celery and onion and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and a few grinds of pepper and set aside to cool.
- Add the sausage, mozzarella, chives and parsley to the cooled mushroom stem mixture. Stir in the cornflakes until well moistened.
- Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.