Sausage-Stuffed Mushrooms

1. 1

   Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

2. 2

   In a saute pan over medium-high heat, add the olive oil, sausage and shallots.

3. 3

   Saute until browned, breaking up the sausage into small pieces with a wooden spoon, 5 to 7 minutes.

4. 4

   Add the browned sausage and reserved mushroom stems to the bowl of a food processor and pulse until combined.

5. 5

   Add the pine nuts and pulse a few more times until slightly smooth.

6. 6

   Transfer to a mixing bowl and fold in the Swiss cheese, Gruyere and cream.

7. 7

   Add the breadcrumbs and parsley to a small bowl and mix to combine.

8. 8

   Place the mushroom caps hollow-side up on the prepared baking sheet.

9. 9

   Using a tablespoon, spoon the mushroom and sausage mixture into each mushroom cap.

10. 10

    Top with the breadcrumb mixture.

11. 11

    Bake until golden brown, about 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.