Italian Sausage Stuffed Mushrooms
Say hello to the ultimate bite-sized holiday appetizer: Italian Sausage Stuffed Mushrooms! White button mushrooms are stuffed with a creamy sausage filling, topped with freshly grated parmesan cheese, and baked to perfection. This is the best stuffed mushroom recipe out there!
Ingredients
- 24 whole fresh white mushrooms
- 4 Tablespoons olive oil divided
- 1 pound (454g) sweet Italian sausage casings removed
- 2 small shallots peeled and chopped
- 2 cloves garlic minced
- 2 teaspoons fresh rosemary minced
- 1 teaspoon fresh thyme minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes optional
- 1/4 cup (57ml) dry white wine
- 8 ounces (227g) mascarpone cheese
- 1/2 cup (40g) panko bread crumbs
- 1/2 cup (50g) grated parmesan cheese
- fresh parsley minced, for garnish, optional
Instructions
- Preheat the oven to 350 degrees (F). Lightly grease a large baking sheet (or line with parchment paper).
- Carefully clean the mushroom caps with a damp paper towel, removing all dirt and grit. Then gently remove the mushroom stems and, using the tip of a small spoon, hollow out the center of the mushrooms.
- Heat 2 Tablespoons (28ml) of the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 8 minutes.
- Add the remaining 2 Tablespoons (28ml) of olive oil. Reduce the heat to medium and add the shallots. Cook, stirring frequently, for 5 to 6 minutes. Stir in the garlic, rosemary, thyme, and crushed red pepper flakes, and cook for another minute or two, just until fragrant.
- Pour in the wine to deglaze the skillet, scraping any stuck bits from the bottom, and allowing the liquid to evaporate for a couple of minutes. Season with salt and pepper and remove the pan from heat.
- Scrape the mixture into a large bowl and set aside and cool slightly, about 10 minutes.
- Stir in the mascarpone cheese, panko bread crumbs, parmesan, and parsley. The mixture should be very thick.
- Using a small spoon, stuff each mushroom cap with a generous amount of the filling, letting it significantly mound over the rim of the cap.
- Sprinkle each cap with about 1 teaspoon of additional Parmesan cheese. Arrange the mushroom caps neatly on the prepared baking sheet.
- Place in the oven and bake until the stuffing is deeply browned and liquid starts to form under the caps, about 20 to 25 minutes. Serve warm!
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