| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 45 min |
| Yield: | 24 stuffed mushrooms |
Ingredients
- 1 tablespoon extra-virgin olive oil, plus more drizzling
- 6 ounces sweet Italian sausage (about 2 links), removed from casings
- 2 garlic cloves, minced
- 1 large shallot, minced
- 24 large button mushrooms, caps cleaned, stems trimmed and finely chopped
- Coarse salt and freshly ground pepper
- Coarse salt and freshly ground pepper
- 1 tablespoon finely chopped fresh flat-leaf parsley leaves
- 2 tablespoons finely chopped fresh oregano leaves, plus whole leaves for garnish (optional)
- 1 large egg, lightly beaten
- 2 tablespoons plain dry breadcrumbs
- 2 tablespoons finely grated Parmigiano-Reggiano cheese
Instructions
- Preheat oven to 375 degrees F. In a large skillet, heat oil over medium-high. Cook sausage, breaking it up with a fork, until no longer pink, about 5 minutes. Add garlic, shallot, and chopped mushrooms stems; season with salt and pepper. Reduce heat to medium, and cook until vegetables are tender, stirring occasionally, 4 to 6 minutes. Transfer to a bowl, stir in parsley and oregano, and let cool.
- Add egg, breadcrumbs, and cheese to cooled sausage mixture, and stir to combine. Place mushroom caps on a rimmed baking sheet. Season cavities with salt and pepper, then stuff with sausage mixture, dividing evenly and packing tightly. Drizzle lightly with oil.
- Bake until mushrooms are tender and tops are browned, 25 to 30 minutes. Serve immediately garnished with additional oregano leaves, if desired.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 33 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 3 g |
| Cholesterol | 10 mg |
| Sodium | 89 mg |
| Serving Size | 1 of 24 servings |
| Calories | 33 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 3 g |
| Cholesterol | 10 mg |
| Sodium | 89 mg |
Reviews
I adore this recipe! Full of flavor and such the wow factor on a holiday buffet table. I even made a vegetarian version by just omitting the sausage and they were just as tasty. And quick side note- 350 for 10 minutes in your air fryer…perfection!
Made this as an appetizer and it was as a hit. Easy and tasty. They were all gone in minutes. I will definitely make these again. Thank you Martha!
I made these stuffed mushrooms. They were very good, very tasty. I could not find “sweet” Italian sausage, so I sub for mild sausage. I used white and portobello button mushrooms, and froze them as I did not need to use them that day. Two days later I took five out of the freezer and let at room temp. for 10-15 minutes. They were so good, so handy to have in the freezer for “emergencies”. Large portobello mushrooms are almost a stable in our house, I will use the filling for these large
mushrooms and serve them with soup or salad for a complete meal. Great recipe Martha Stewart.