We mostly think of stuffed mushrooms as a delicious hot entrée. While this is definitely a great way to think of them, they can also make for a great meal! A few on a plate with a salad and you're all set for dinner or lunch!
I find mushrooms and sausage to be a magical combination. Especially a sausage with a bit of spice — it's so wonderful with the earthiness of the mushroom! This little bundle is a bit like a mushroom burger — minus the bun!
I know mushrooms aren't green, but I love that my boys love them.
- 2 raw Sicilian chicken sausages
- 1 pound medium-sized Crimini mushrooms (about 2 dozen, 2 1/2-inches each)
- 1/4 cup olive oil
- 1 tablespoon finely chopped, fresh sage leaves
- 1/2 cup, plus 2 tablespoons finely grated Parmesan cheese
- 1 tablespoon bread crumbs
- Salt and pepper
Makes about 2 dozen mushrooms
Prep Time: 15 minutes
Cooking Time: 20 minutes
Preheat the oven to 400 degrees.
Squeeze the meat out of the sausage casings and into a small saute pan. Cook over medium heat until it's cooked through, about 5 minutes.
While the sausage is cooking, drizzle half of the olive oil onto a baking sheet. Wash, dry, and remove the stems from the mushrooms. Place them, round side down, on the baking sheet, and sprinkle with salt a pepper.
Once the sausage meat is cooked and cooled a bit, use a chef's knife to finely chop it. Mix it with the sage and half a cup of the cheese in a medium-sized mixing bowl.
Spoon this mixture into each mushroom cap. Gently press the mixture into the caps, so each one is filled completely and slightly overflowing.
Sprinkle the remaining cheese and bread crumbs evenly over the mushrooms and drizzle with the remaining olive oil.
Bake in the preheated oven until the mushrooms are sizzling and browned, about 20 minutes.
An additional note:
These can easily be made vegetarian. Simply omit the sausage, double the cheese, and add 2 extra tablespoons of breadcrumbs to the filling.