Ingredients
Scale
- 1 pound large white or cremini mushrooms
- 1/4 cup olive oil
- 1/2 cup Italian breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped cooked Italian sausage
- 2 tablespoons chopped fresh parsley
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Step 1: Preheat oven to 375°F (190°C). Gently remove the stems from the mushrooms and set aside.
- Step 2: In a large skillet, heat olive oil over medium heat. Add the mushroom stems (chopped) and garlic, cook until softened, about 5 minutes.
- Step 3: In a medium bowl, combine the cooked mushroom stems and garlic with Italian breadcrumbs, Parmesan cheese, cooked Italian sausage, and parsley. Season with salt and pepper to taste.
- Step 4: Stuff each mushroom cap generously with the breadcrumb mixture.
- Step 5: Arrange the stuffed mushrooms on a baking sheet. Bake for 20-25 minutes, or until the mushrooms are tender and the topping is golden brown.
Notes
- Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat in a 350°F oven for 10-15 minutes until warmed through, rather than microwaving, to maintain the crispy topping.
- Serve these savory stuffed mushrooms as a delicious appetizer or a satisfying side dish with a simple green salad.
- To prevent soggy mushrooms, sauté the chopped stems until all excess moisture has evaporated before combining with the other ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American