Stuffed Mushrooms Recipe

Name: Stuffed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 large (2- to 2 1/2-inch) button mushrooms; 4 tablespoons olive oil; Salt and pepper; 3/4 pound sweet Italian sausage, casings removed; 1/2 small onion, finely chopped (about 1/4 cup); 3 tablespoons finely chopped seeded red bell pepper; 3 cloves garlic, minced; 4 ounces cream cheese; 2 cups fresh bread crumbs (from about 4 slices); 2 tablespoons chopped fresh parsley; 2 teaspoons Italian seasoning; 3/4 cup grated Parmesan; 1/4 cup low-sodium chicken broth, optional

Servings: persons

24 large (2- to 2 1/2-inch) button mushrooms
4 tablespoons olive oil
Salt and pepper
3/4 pound sweet Italian sausage, casings removed
1/2 small onion, finely chopped (about 1/4 cup)
3 tablespoons finely chopped seeded red bell pepper
3 cloves garlic, minced
4 ounces cream cheese
2 cups fresh bread crumbs (from about 4 slices)
2 tablespoons chopped fresh parsley
2 teaspoons Italian seasoning
3/4 cup grated Parmesan
1/4 cup low-sodium chicken broth, optional

1
Preheat oven to 400u00b0F. Mist a rimmed baking sheet with cooking spray. Set a wire rack over a second rimmed baking sheet. Wipe mushrooms with a damp kitchen towel. Remove stems from mushrooms; reserve. Brush mushroom caps with 2 Tbsp. oil and sprinkle with salt and pepper. Place stem-side down on baking sheet and bake for 10 minutes, until mushrooms are softened and exude juices. Remove from oven and transfer mushrooms caps, stem-side down, to the wire rack. Let cool. Discard any accumulated liquid.
2
Trim ends and finely chop enough of the reserved stems to make 1 cup. Warm remaining 2 Tbsp. oil in a large skillet over medium heat. Add sausage and cook, breaking it up into small pieces, until no longer pink, about 4 minutes. Add chopped mushroom stems, onion, red bell pepper and garlic and saute for 5 minutes, until vegetables have softened. Remove from heat and stir in cream cheese until melted. Add bread crumbs, parsley, Italian seasoning and 1/2 cup Parmesan. Season with salt and pepper. Add up to 1/4 cup chicken broth if mixture appears dry.
3
Mist a 9-by-13-inch baking dish with cooking spray. Set mushroom caps in dish, stem side up. Mound filling mixture on mushrooms and sprinkle with remaining Parmesan. Bake until topping is golden, 25 to 30 minutes. Let cool for 10 minutes before serving.

480

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 24 large (2- to 2 1/2-inch) button mushrooms, 4 tablespoons olive oil, Salt and pepper, 3/4 pound sweet Italian sausage, casings removed, and more.

Yes, Stuffed Mushrooms falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Mushrooms

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