Sausage Stuffed Mushrooms
Stuff it! I meant that in the nicest possible way of course. We’re stuffing ‘shrooms because they’re obviously delicious and because it’s appetizer season. Small bites rule the roost for the next little while and stuffed shrooms are one of the simplest and crowd pleasing appetizers you can put together. They grace just about every restaurant menu (read they’re good people, really good).
Not to mention you can stuff them with just about anything your heart desires. Today our heart desires SAUSAGE and CHEESE please. What could be bad about those two? Um, nothing.
We’ve teamed up with our friends at Johnsonville to bring you this absolutely appetizing appetizer (say that 10 x’s fast). We’re using one of our favorites, their sweet Italian ground sausage. The sausage is the perfect culinary companion to the combination of cheeses mixed in. We’ve chosen creamy dreamy mascarpone and Parmigiano, because one cheese is never enough, right? When you’re choosing your mushrooms, choose the more firm mushrooms. They’ll hold up better during the cooking process.
What else do I love about stuffed mushrooms? You can prep most of the recipe in advance. Happy dance. It’s true, if you’re throwing a soiree and are looking to do as much prep as possible in advance (because it’s proper party throwing etiquette), you can cook the sausage mixture through and store it in the refrigerator until you’re ready to stuff ’em.
You’ll want to wait until you’re ready to cook them to stuff them, but that’s not anything time consuming or complicated. You can easily pass this task off to a kitchen helper (ehem the kids).
Now who’s making these and inviting me over? I’ll happily volunteer for the stuffing portion.
Disclaimer: This post is sponsored by Johnsonville. I was compensated for my time. Opinions are my own. Always have been. Always will be.
What You Will Need:
- 16 ounces baby bella mushrooms
- 3 tablespoons olive oil - divided
- 1 shallot - minced
- 1 pound sweet Italian ground sausage
- 2 sprigs fresh thyme
- kosher salt/pepper
- 8 ounces mascarpone cheese - softened
- 1/2 cup panko bread crumbs
- 1/4 cup grated Parmigiano Reggiano
- 8 ounces baby bella mushrooms
What To Do:
- Preheat oven to 375 degrees.
- Remove stems from mushrooms. Set aside. Using a small spoon, gently scrape out a small portion of the mushroom. Set aside.
- Finely mince HALF of the mushroom stems. Discard remaining.
- Into a saute pan heat 1 tablespoon oil over medium heat. Add sausage, minced stems and thyme. Season with salt and pepper. Cook until browned.
- Into a large bowl add sausage mixture, mascarpone, panko and cheese. Mix to combine. Season with salt and pepper.
- Drizzle remaining oil into bottom of a shallow baking dish.
- Spoon mixture into mushroom caps and transfer to baking dish. Bake for approximately 25-30 minutes (depending on size of mushrooms) OR until mushrooms are tender.
- Garnish with additional drizzle of oil and sprinkle of cheese.