Description
A delicious and easy recipe for stuffed mushrooms filled with savory Italian sausage, perfect as a holiday appetizer or party snack.
Ingredients
- 24 whole fresh white mushrooms
- 4 Tablespoons olive oil divided
- 1 pound (454g) sweet Italian sausage casings removed
- 2 small shallots peeled and chopped
- 2 cloves garlic minced
- 2 teaspoons fresh rosemary minced
- 1 teaspoon fresh thyme minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes optional
- 1/4 cup (57ml) dry white wine
- 8 ounces (227g) mascarpone cheese
- 1/2 cup (40g) panko bread crumbs
- 1/2 cup (50g) grated parmesan cheese
- fresh parsley minced, for garnish, optional
Instructions
- Preheat the oven to 375°F (190°C).
- Clean the mushrooms and remove the stems.
- In a skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped shallots and garlic, sauté until softened.
- Add the Italian sausage, breaking it up with a spoon, and cook until browned.
- Stir in the rosemary, thyme, salt, black pepper, and red pepper flakes (if using).
- Pour in the white wine and cook until the liquid has evaporated.
- Remove from heat and mix in the mascarpone cheese, panko bread crumbs, and parmesan cheese until well combined.
- Stuff each mushroom cap with the sausage mixture.
- Place the stuffed mushrooms on a baking sheet and drizzle with the remaining olive oil.
- Bake for 20-25 minutes or until the mushrooms are tender and the tops are golden brown.
- Garnish with fresh parsley before serving.
Notes
- For a spicier kick, increase the amount of crushed red pepper flakes.
- These stuffed mushrooms can be prepared ahead of time and baked just before serving.
- Feel free to substitute the mascarpone cheese with cream cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian