Sausage-Stuffed Mushrooms
- Level: Easy
- Yield: 20 stuffed mushrooms
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 117
- Total Fat
- 9
- Saturated Fat
- 4
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 5
- Cholesterol
- 21
- Sodium
- 133
- Total: 45 min
- Active: 25 min
Ingredients
1 tablespoon olive oil
8 ounces loose Italian sausage
1 shallot, chopped
20 large white mushrooms, stems removed and reserved
1/4 cup pine nuts
3/4 cup grated Swiss cheese
1/2 cup grated Gruyere cheese
1/4 cup heavy cream
1/2 cup breadcrumbs
2 tablespoons chopped fresh parsley
Directions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a saute pan over medium-high heat, add the olive oil, sausage and shallots. Saute until browned, breaking up the sausage into small pieces with a wooden spoon, 5 to 7 minutes.
- Add the browned sausage and reserved mushroom stems to the bowl of a food processor and pulse until combined. Add the pine nuts and pulse a few more times until slightly smooth. Transfer to a mixing bowl and fold in the Swiss cheese, Gruyere and cream.
- Add the breadcrumbs and parsley to a small bowl and mix to combine.
- Place the mushroom caps hollow-side up on the prepared baking sheet. Using a tablespoon, spoon the mushroom and sausage mixture into each mushroom cap. Top with the breadcrumb mixture. Bake until golden brown, about 20 minutes.