Sausage Stuffed Mushrooms

paula

13 years ago

Don’t you just love mushrooms? If your answer is no, are you my sister? We are mushroom fans in my house. Even my six year-old loves mushrooms…topping pizza, in soup, sauteed, marinated…she eats them all.

Stuffed mushrooms are one of my family’s favorite appetizers. However, we rarely have friends over for a formal dinner or a party so I occasionally make them as part of our regular dinner instead of a main dish.

Although there are several fillings that I really like in mushroom caps, seafood and sausage are probably my two favorite. Sausage is the one I end up making the most often. My version only requires a few ingredients, however it still has a lot of flavor.

: Sausage Stuffed Mushrooms

Olive Oil
20 -24 large white mushrooms
1 lb. sausage, bulk or roll (mild or hot)
1 small onion, chopped fine
1/2 c. Panko bread crumbs
1/2 to 3/4 c. mozzarella cheese, shredded or very small cubes (amount is a personal preference)

Clean mushrooms with a damp towel.
Remove stems.
Put the caps in a bowl with a tablespoon or so of olive oil and gently stir. You just want enough oil to lightly coat outside of each mushroom.
Chop stems into very small pieces.
Cook sausage in a large skillet.
Remove sausage to another bowl when it is brown and cooked through. Set aside until later.
Add a little olive oil to about 1 Tbsp. or less of sausage grease in skillet.
Saute onions and mushroom stem pieces until both are tender.
Add sausage and bread crumbs; cook until all in incorporated and heated.
Remove from heat and place sausage mix back in the bowl and add cheese.
Place mushroom caps on baking sheet(s).
Fill caps with sausage mixture.
Bake at 325 degree F for 25 – 35 minutes until cheese is melted and mushrooms are tender.

If your interested in making seafood stuffed mushrooms, I have posted two of my favorite recipes. Here are the links: I call them Version 1 and Version 2… Don’t let the uncreative names influence you; they are very tasty, too.