Stuffed Mushrooms
- Level: Easy
- Yield: 24 stuffed mushrooms
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 33
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 2
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 3
- Cholesterol
- 10
- Sodium
- 89
- Total: 1 hr 15 min
- Active: 45 min
Ingredients
1 tablespoon extra-virgin olive oil, plus more drizzling
6 ounces sweet Italian sausage (about 2 links), removed from casings
2 garlic cloves, minced
1 large shallot, minced
24 large button mushrooms, caps cleaned, stems trimmed and finely chopped
Coarse salt and freshly ground pepper
Coarse salt and freshly ground pepper
1 tablespoon finely chopped fresh flat-leaf parsley leaves
2 tablespoons finely chopped fresh oregano leaves, plus whole leaves for garnish (optional)
1 large egg, lightly beaten
2 tablespoons plain dry breadcrumbs
2 tablespoons finely grated Parmigiano-Reggiano cheese
Directions
- Preheat oven to 375 degrees F. In a large skillet, heat oil over medium-high. Cook sausage, breaking it up with a fork, until no longer pink, about 5 minutes. Add garlic, shallot, and chopped mushrooms stems; season with salt and pepper. Reduce heat to medium, and cook until vegetables are tender, stirring occasionally, 4 to 6 minutes. Transfer to a bowl, stir in parsley and oregano, and let cool.
- Add egg, breadcrumbs, and cheese to cooled sausage mixture, and stir to combine. Place mushroom caps on a rimmed baking sheet. Season cavities with salt and pepper, then stuff with sausage mixture, dividing evenly and packing tightly. Drizzle lightly with oil.
- Bake until mushrooms are tender and tops are browned, 25 to 30 minutes. Serve immediately garnished with additional oregano leaves, if desired.