I know. You’re probably thinking, “Another mushroom recipe?”. What can I say, I just LOVE mushrooms, especially when they are stuffed with all kinds of goodness! So since today is National Mushroom Day, I thought it fitting to share these Sausage Stuffed Mushrooms I made on Easter.
Well, at least one of these crazy food calendars says it is and who am I to argue?! 🙂 These are my absolute favorite way to stuff them (though my other versions were pretty tasty too!). ~Enjoy!
Sausage Stuffed Mushrooms
- 16 extra large white mushrooms
- 5 tbsp . extra virgin olive oil
- 2 1/2 tbsp . Marsala wine
- 3 links sweet Italian sausage, casings removed
- 3 scallions, minced
- 1 clove garlic, minced
- 2/3 c . Italian or Panko breadcrumbs
- 4 oz . cream cheese
- 1/3 c . Pecorino Romano cheese, grated
- 1/3 c . Asiago cheese PDO, shredded
- 2 1/2 tbsp . fresh parsley, chopped
- 1 tsp . kosher salt
- 1/2 tsp . fresh ground black pepper
- cooking spray
- Preheat oven to 350 degrees.
- Remove the stems from the mushrooms, finely chop, and add to a bowl.
- Toss the chopped mushrooms stems with 3 tablespoons of oil and the Marsala wine. Set aside.
- Heat remaining oil in small pan over med-high heat, and add the sausage.Crumble sausage as it cooks into small pieces until it is cooked through and no longer pink, approximately 7-10 minutes.
- Next, add the mushroom stems to the sausage and stir in the scallions and garlic.
- Add breadcrumbs and swirl in the cream cheese until mixture is creamy. Remove from heat.
- Stir in the Pecorino Romano and Asiago cheeses, parsley, salt, and pepper, fill each mushroom cap, and place on a baking sheet.
- Spray the pan with cooking spray and bake at 350°F for approximately 20-25 minutes until lightly browned.