Description
These stuffed mushrooms are a savory appetizer featuring cremini or white mushrooms filled with a flavorful mixture of Italian sausage, cream cheese, breadcrumbs, Pecorino Romano cheese, and fresh parsley. Baked to golden perfection, they offer a perfect balance of tender mushrooms and a rich, cheesy meat filling, ideal for gatherings or as a hearty snack.
Ingredients
Mushrooms
- 20 oz medium cremini or white mushrooms (20 to 22)
- 3 tablespoons extra-virgin olive oil, divided
- Salt and freshly ground black pepper, to taste
Filling
- 8 oz Italian sausage (mild or hot, casings removed)
- 1 medium shallot, finely chopped
- 2 cloves garlic, finely chopped
- 4 oz cream cheese, softened
- ½ cup panko breadcrumbs
- ½ cup grated Pecorino Romano (or Parmigiano Reggiano) cheese
- 2 tablespoons fresh flat-leaf parsley, finely chopped, plus more for serving
Instructions
- Preheat and prepare mushrooms: Preheat the oven to 375°F and position the rack in the middle. Line a baking sheet with heavy-duty aluminum foil and grease it with 1 tablespoon of olive oil. Clean the mushrooms using a damp towel, remove their stems, and finely chop the stems for the filling.
- Prepare mushroom caps: Arrange the mushroom caps on the baking sheet with the open side facing up. Drizzle them with 1 tablespoon of olive oil, sprinkle with ¼ teaspoon salt and freshly ground black pepper to taste. Set aside while making the filling.
- Cook sausage filling: Heat the remaining 1 tablespoon of olive oil in a medium skillet over medium heat. Add the Italian sausage, breaking it up with a wooden spoon, and cook until browned, about 5 minutes. Stir in the chopped mushroom stems, shallot, and garlic, cooking until softened, about 3 to 4 minutes more.
- Combine filling ingredients: Add the softened cream cheese to the skillet and mix until fully incorporated. Remove from heat, then fold in the panko breadcrumbs, grated Pecorino Romano cheese, chopped parsley, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix well for a uniform filling.
- Stuff the mushrooms: Spoon the sausage mixture evenly into each mushroom cap, pressing gently to fill the cavity and mounding extra filling on top as needed. Don’t worry if the filling looks abundant; it will firm up during baking.
- Bake the stuffed mushrooms: Place the baking sheet in the preheated oven and bake for 25 to 30 minutes, until the mushrooms are tender and the tops of the filling are golden brown.
- Serve: Remove from oven, sprinkle with additional fresh parsley, and serve warm as a delicious appetizer or snack.
Notes
- For a spicier version, use hot Italian sausage.
- Make sure to soak the mushrooms with a damp towel rather than washing them under water to avoid sogginess.
- Pecorino Romano can be substituted with Parmigiano Reggiano if preferred.
- These can be prepared ahead of time and baked just before serving.
- Leftover filling can be stored and used as a topping for toasted bread or as a pasta addition.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
