| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Active: | 35 min |
| Yield: | 6 servings |
Ingredients
- 1 cup crustless bread cubes, from day-old country bread
- 24 medium white mushrooms
- 1/4 cup extra-virgin olive oil, plus more for the baking dish
- Kosher salt and freshly ground black pepper
- 4 ounces breakfast sausage, casing removed
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped red bell pepper
- 2 cloves garlic, chopped
- 1/4 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 2 tablespoons chopped fresh Italian parsley
Instructions
- Preheat the oven to 425 degrees F.
- Pulse the bread cubes in a food processor to make coarse crumbs (you should have about 1/2 cup). Set aside.
- Remove and finely chop the mushroom stems (you should have about 1 cup); set aside. Wipe the mushroom caps clean with a damp paper towel. With a paring knife, cut a thin slice from the top of the mushroom caps so they’ll sit flat when stuffed. Put the mushroom caps in a large bowl, drizzle with 2 tablespoons of the olive oil and 1/2 teaspoon salt, and toss to coat in the oil.
- Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage and cook, crumbling with a wooden spoon, until no longer pink, about 3 minutes. Add the onions, peppers, garlic and chopped mushroom stems and cook until the vegetables are tender, 6 to 7 minutes. Scrape into a bowl and let cool.
- Once the sausage mixture has cooled, stir in the breadcrumbs, mozzarella, 2 tablespoons of the Parmesan, the parsley, 1/4 teaspoon salt and some pepper. Mix well. Divide the stuffing among the mushroom caps. Arrange the stuffed caps in an oiled 9-by-13-inch baking dish and sprinkle with the remaining 2 tablespoons Parmesan. Bake until the mushrooms are tender and the filling is browned, 20 to 25 minutes. Serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 218 |
| Total Fat | 17 g |
| Saturated Fat | 4 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 10 g |
| Cholesterol | 21 mg |
| Sodium | 339 mg |
Reviews
Love this recipe! I use mild and hot Italian sausage. I use shallots for onion, don’t need very much, but great flavor. Third thanksgiving making them, they’re gone fast. I make the filling the day before, then in the morning add the cheese. Yum !
I made this for my husband, and used Italian sausage, and Italian bread crumbs. He loved it.
Simple ingredients, very easy prep, and delicious. Stuffing is also great in peppers!
Yep… Gonna make these again! Got my man to like mushrooms too! Ayesha was refreshingly normal to watch. I saw her sausage stuffed mushrooms episode with Sling TV. Thanks! 🙂
1st time making stuff mushrooms! And oh,my they weresi deliciosos. My 19 month old & boyfriend ate them so well
WOW! These stuffed mushrooms are dynamite. I’ve made several different variations of stuffed mushrooms in the past, but this recipe has got to be the best hands down I will definitely be making these for my family this Thanksgiving.