| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 24 large stuffed mushrooms |
Ingredients
- 1 tablespoon extra-virgin olive oil, one turn of the pan
- 24 large gourmet stuffing mushroom caps, stems removed and reserved brushed with damp towel
- Salt and pepper
- 1 1/2 teaspoons extra-virgin olive oil, half a turn of the pan
- 3/4 pound sweet bulk Italian sausage
- 4 cloves garlic, chopped
- 20 stems mushrooms, finely chopped
- 1 rib of celery and green, leafy top from the heart of the stalk, chopped
- 1/2 small onion, chopped
- 1/2 small red bell pepper, seeded and chopped
- 1 (10-ounce) box chopped frozen spinach, defrosted and squeezed dry
- 3 slices white bread, toasted and buttered, chopped into small dice
- 1/3 cup grated Parmigiano or Romano, 2 handfuls
Instructions
- Preheat oven to 500 degrees F.
- Heat a large skillet over medium high heat. Add oil and mushroom caps and season caps with salt and pepper. Saute caps 5 to 7 minutes, until they are lightly browned and tender on edges. Turn caps up and let juices drain away from caps. Transfer caps to a small nonstick baking sheet. Wipe out skillet and return to heat. Add a touch of oil and sausage to the hot skillet. Brown and crumble sausage for 3 minutes. In a food processor pulse and chop the garlic, add mushroom stems and pulse to chop the mushroom stems. Add celery, onion and red bell pepper to the mushrooms and pulse to chop. Remove mixture from the processor and saute veggies and mushrooms over medium high heat another 3 to 5 minutes. Add dry, defrosted spinach and stir into stuffing. Add chopped bread and cheese to the pan and toss stuffing until bread is moist and stuffing is combined, 2 or 3 minutes. Fill caps with stuffing using a small scoop or large spoon. Place caps in hot oven and reduce heat to 450 degrees F. Bake 6 to 8 minutes to crisp edges of stuffing and set stuffing in mushrooms. Transfer stuffed mushrooms to a serving plate.
Nutrition Facts
| Calories | 94 |
| Total Fat | 6 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 13 milligrams |
| Sodium | 202 milligrams |
| Carbohydrates | 4 grams |
| Dietary Fiber | 1 grams |
| Protein | 5 grams |
| Sugar | 1 grams |
Reviews
Prepared two ways. As written and with a few minor changes.
As written, guests felt the taste was a little bland. Good, but could be better.
Doctored up version – sausage mix of what I had on hand – both mild and spicy Italian sausage along with some tasty chorizo. Skipped the bread and used homemade breadcrumbs. Also used a whole head and a half fresh garlic using a microplane. Couple shakes of red pepper flakes. My crew preferred my version.
That being said, this is an easy recipe to add or subtract ingredients to one’s liking.
To keep dishescto a minimum, I do the prep work first and do my mise en place to streamline the process. I also clean as I go. My kitchen is very small and that is the best way for me to go. Everyone needs to do what works best for them.
I would have given this four stars if they hadn’t overcooked. 450 from 500 is way too hot. Also so many bowls and time for the prep. Otherwise very flavorful especially hot out of the oven. Next time I’ll try Ina’s recipe!!
I followed the recipe as written. Lots of prep, lots of dishes. I found the flavor was very good, nicely balanced. As others noted there was lots of leftover stuffing. I’m planning on using it in stuffed pasta shells.
As others have noted, these were not worth the prep time. To shorten that time, I used panko bread crumbs. And since I used sweet italian sausage, I gave a few shakes of ground cayenne. The stuffing had no flavor whatsoever. My other fail was that I did not use the large gourmet stuffing mushrooms – I have so much stuffing mix leftover. I guess I will freeze it and try doctoring some flavor into it.
If you want good stuffed mushrooms sauté or bake your mushrooms slightly before you stuff them! Look better! Taste even better but buy the larger ones because they’ll shrink when you precook them!
These are our family’s favorite stuffed mushroom recipe! We are on Keto so omit the bread and it still sticks together just fine – using a great quality cheese is the key here. So delish!
not too good my family loves stuffed mushrooms with crabmeat and cheese. a lot of prep time
A lot more work than you would think and not very good. It takes at least a half an hour to do the prep work alone. First and last time.
This is actually a question: Can you use whole-grain bread (instead of white bread) to add to the nutrition & fiber of the stuffed mushrooms?