Quick and Easy Sausage Stuffed Mushrooms

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Quick and Easy Sausage Stuffed Mushrooms

Prep 15 mins
Cook 15 mins
Total 30 mins
Serves 4 to 6 (2 to 3 stuffed mushrooms per person)
Makes 12 stuffed mushrooms
 
Ingredients

  • 4 ounces (114g) bulk hot Italian sausage or one 4-ounce link, casing removed

  • 1 tablespoon (15ml) dry red wine (such as Pinot Noir)

  • 2 medium cloves garlic, finely minced

  • 2 teaspoons fresh minced thyme or 1 teaspoon dried thyme

  • 1 teaspoon fresh minced oregano or 1/2 teaspoon dried oregano

  • 1/2 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume

  • 1/4 teaspoon crushed red pepper (optional)

  • 1/2 ounce (28g) grated Parmigiano-Reggiano cheese, (about 3 tablespoons), divided

  • 2 teaspoons extra-virgin olive oil, divided

  • 12 large cremini mushrooms (12 ounces; 340g), cleaned and stems removed (see notes)

  • 1 tablespoon panko breadcrumbs (1/4 ounce; 7g)

  • Chopped fresh flat-leaf parsley, for garnish

Directions

  1. Adjust oven rack to middle position and preheat oven to 425°F (220ºC). Brush bottom of a large (10- or 12-inch) cast iron skillet with 1 teaspoon oil; set aside. In a large bowl, mix the sausage, wine, garlic, thyme, oregano, salt, red pepper (if using), 2 tablespoons Parmigiano-Reggiano, and remaining 1 teaspoon of the oil until well combined.

  2. Spoon about 2 teaspoons sausage mixture into each mushroom cap; place mushrooms in skillet in even layer, stuffed side up. Sprinkle filled mushrooms evenly with panko and remaining 1 tablespoon Parmigiano-Reggiano. 

  3. Bake until topping is golden brown, mushrooms are tender, and a thermometer inserted into filling registers at least 160°F (70℃), 15 to 20 minutes. Let cool for 5 minutes before transferring to a large serving plate. Garnish with parsley. Serve warm. 


Notes

Look for cremini mushrooms that are consistent in size, about 1 3/4 to 2 inches in diameter.

This recipe can easily be doubled and baked in one batch on a rimmed baking sheet or in 2 batches in a large cast iron skillet.

Make-Ahead and Storage

The sausage mixture can be prepared up to 2 days in advance and refrigerated in an airtight container. When ready to prepare mushrooms, proceed with step 2 as directed, adding 3 to 4 additional minutes when cooking.

Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven or air fryer until warmed through. 

Gail's Note: I'm looking forward to trying this recipe soon! 

 

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