Sausage Stuffed Mushrooms
Ingredients:
3 tablespoons olive oil
1 lb cremini mushrooms
½ red onion, diced
1 clove of garlic, diced
½ lb turkey Italian sausage (without casing)
1 teaspoon paprika
2 teaspoons Italian seasoning
1 tablespoon thyme
2 small sprigs rosemary
1/3 cup Italian style bread crumbs
1/3 cup shredded Parmesano Reggiano
1 cup shredded mozzarella
Handful of parsley, chopped
Salt and pepper to taste
Directions:
- Preheat oven to 350 F
- Remove and reserve the stems from each of the cremini mushrooms being careful to keep the cremini mushrooms intact, set the stems aside. In a medium mixing bowl, addcremini mushrooms along with 1 tablespoon olive oil, thyme and rosemary, coating all the mushrooms. Place in medium baking dish, being sure mushrooms are facing upwards and the rosemary is around or underneath the mushrooms.
- In a pan over medium heat, add the remaining olive oil along with the Italian sausage. Using a wooden spoon, break up the sausage until it resembles cooked ground meat and cook until no longer pink. Remove sausage from pan and add red onion. Sauté until onions are translucent. Add in the mushrooms stems and cook until mushrooms have reduced by about half. Add in the sausage and season with the paprika, Italian seasoning, salt and pepper. Remove from heat, let cool for 5 minutes, then place in a small mixing bowl.
- To the mixing bowl with the onion mixture, add in the breadcrumbs and Parmesano Reggiano. Mix well until a sticky mixture is created. Add the mixture to the inside of each mushroom, pressing the stuffing down with your fingers. Cover the stuffed mushrooms with the shredded mozzarella. Bake for 20 minutes at 350 F, then broil for 3-5 minutes or until top is bubbly and golden brown. Remove from oven and enjoy!
Sausage Stuffed Mushrooms
So good, so simple, and reminiscent of restaurant-style stuffed mushrooms.
Ingredients
- 3 tablespoons olive oil
- 1 lb cremini mushrooms
- ½ red onion diced
- 1 clove of garlic diced
- ½ lb turkey Italian sausage without casing
- 1 teaspoon paprika
- 2 teaspoons Italian seasoning
- 1 tablespoon thyme
- 2 small sprigs rosemary
- 1/3 cup Italian style bread crumbs
- 1/3 cup shredded Parmesano Reggiano
- 1 cup shredded mozzarella
- Handful of parsley chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 350 F
- Remove and reserve the stems from each of the cremini mushrooms being careful to keep the cremini mushrooms intact, set the stems aside. In a medium mixing bowl, addcremini mushrooms along with 1 tablespoon olive oil, thyme and rosemary, coating all the mushrooms. Place in medium baking dish, being sure mushrooms are facing upwards and the rosemary is around or underneath the mushrooms.
- In a pan over medium heat, add the remaining olive oil along with the Italian sausage. Using a wooden spoon, break up the sausage until it resembles cooked ground meat and cook until no longer pink. Remove sausage from pan and add red onion. Sauté until onions are translucent. Add in the mushrooms stems and cook until mushrooms have reduced by about half. Add in the sausage and season with the paprika, Italian seasoning, salt and pepper. Remove from heat, let cool for 5 minutes, then place in a small mixing bowl.
- To the mixing bowl with the onion mixture, add in the breadcrumbs and Parmesano Reggiano. Mix well until a sticky mixture is created. Add the mixture to the inside of each mushroom, pressing the stuffing down with your fingers. Cover the stuffed mushrooms with the shredded mozzarella. Bake for 20 minutes at 350 F, then broil for 3-5 minutes or until top is bubbly and golden brown. Remove from oven and enjoy!
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