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Sausage-Stuffed Mushrooms
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The last of the Halloween candy may not be gone yet, but the holidays will be here before we know it. TV commercials are now all about Thanksgiving - and even Christmas! - so it’s time to focus on recipes for gatherings big and small.
Mushrooms stuffed with sausage are wonderful hors d’oeuvres, light and yet substantial enough to compliment any cocktail hour while leaving plenty of room for the main course. They can also be served as an appetizer.
This recipe can be doubled and, better still, can be made a couple days ahead of time: just cover the stuffed mushrooms with plastic wrap before baking them and refrigerate until an hour before you plan to serve them. After removing the plastic wrap, let the refrigerated mushrooms come to room temperature for half an hour, then pop them into the oven for 30 minutes.
Sausage-Stuffed Mushrooms
• 24 medium-sized white button or cremini mushrooms (about 2-inches in diameter)
• 2 tablespoons olive oil, divided
• ½ pound Italian sausage, removed from casings
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• ½ cup dry breadcrumbs
• ¼ cup grated Parmesan cheese, plus more for garnish
• 1 teaspoon Italian Seasoning
• 2 tablespoons chopped fresh parsley
Clean mushrooms with a wet cloth to remove any dirt. Pull stems off of the mushrooms and chop them; set cleaned mushrooms and the chopped stems aside.
Heat a skillet over medium heat and add 1 tablespoon of oil and the sausage. Brown the sausage, breaking it into small pieces with a wooden spoon while cooking. Remove sausage to a medium sized bowl and let cool.
Preheat the oven to 350°.
Pour out any grease from the sausage that may have accumulated in skillet, return skillet to the heat, and add the remaining oil. Add the onion and chopped mushroom stems, and sauté 5 minutes. Add the garlic, cook another minute, and remove the skilled from the heat; let cool.
Once cooled, add the onion mixture to the sausage and stir to combine. Add the egg, breadcrumbs, cheese, Italian seasoning, and parsley; stir to combine.
Fill each mushroom with a generous teaspoon of the sausage mixture, mounding the stuffing slightly on top. Place each stuffed mushroom in a lightly greased baking dish, and bake for 30 minutes until the stuffing begins to brown. Sprinkle the baked mushrooms with Parmesan cheese, and serve warm.
Makes 24 hors d'oeuvres, or 6 appetizer servings
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