Description
Make these cozy, crowd-pleasing mini sausage stuffed mushrooms for your next gathering. They feature a savory filling of sausage, breadcrumbs, cheese, and fresh herbs baked in tender mushroom caps.
Ingredients
Scale
- 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 to taste
- 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 the crumbs aside.
- Remove and finely chop the mushroom stems; you should have about 1 cup. Set the chopped stems aside. Wipe the mushroom caps clean with a damp paper towel. Cut a thin slice from the top of each mushroom cap so they 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 them in the oil.
- Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage and cook, crumbling it with a wooden spoon, until it is no longer pink, about 3 minutes. Add the onions, peppers, garlic, and chopped mushroom stems. Cook until the vegetables are tender, 6 to 7 minutes. Scrape the mixture into a bowl and let it 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 everything 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.
Notes
- These appetizers are excellent for make-ahead preparation; stuff the mushrooms completely and refrigerate them before baking.
- Wiping the mushroom caps clean instead of washing them helps prevent them from absorbing excess water.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mushroom
- Calories: 75
- Sugar: 1
- Sodium: 150
- Fat: 5
- Saturated Fat: 2
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0
- Protein: 4
- Cholesterol: 20
Keywords: stuffed mushrooms, sausage appetizers, holiday food, easy appetizer, comfort food, party snack, Christmas dinner ideas