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Sausage stuffed mushrooms

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Sausage Stuffed Mushrooms are crunchy on leading with a creamy and juicy center. They are loaded with taste and really stand out as a vacation party appetizer.

We Adore mushrooms about right here. An whole “test batch” disappeared in between my husband, my Mom and I. We wolfed them down mighty fast! They have incredible Italian flavor and are so satisfying.

P.S. To make the stuffed mushrooms gluten totally free, just omit the bread crumbs!

Want to know which tools we employed to make this recipe? We have additional our Amazon affiliate back links in the guidelines under.

Ingredients for Sausage Stuffed Mushrooms:

two lbs (twenty count) massive white mushrooms
16oz ground mild Italian sausage
four oz cream cheese, diced
one garlic clove, minced
2 Tbsp finely chopped green onion or chives, plus a lot more to garnish
two Tbsp fresh parsley
1/4 cup parmesan cheese
one/four cup panko bread crumbs (omit if gluten cost-free)

How to make Sausage Stuffed Mushrooms:

1. Wipe mushrooms clean with lightly damp paper towels. Get rid of stems and scoop out the brown gills from within the mushrooms, being careful not to break through the shell. Arrange mushroom caps with the opening dealing with up on a rimmed baking sheet lined with parchment paper or silpat.

two. In a huge skillet over medium-large heat, cook sausage right up until browned, breaking it apart with your spatula into crumbles. No need to have to include oil considering that the sausage will release loads. Use tongs to push a paper towel around the bottom of the pan to soak up and discard excess oil.

three. Reduce heat to medium/lower and add 1 garlic minced garlic clove and two Tbsp chopped chives and stir one minute until fragrant. Stir in diced cream cheese right up until it starts melting it’s ok if not fully smooth.

4. Remove from heat and stir in 1/four cup bread crumbs, 1/four cup parmesan cheese and two Tbsp parsley.

five. Divide stuffing mixture evenly among ready mushroom caps then bake uncovered in the center of the oven at 400F for 15 minutes or till mushrooms are softened and topping is golden brown. Transfer sausage stuffed mushrooms to a serving platter and garnish with fresh parsley to serve.

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