I can’t resist a stuffed mushroom anytime I see one. There’s something about that juicy, savory bite-sized bundle that makes it the perfect appetizer for any party. They kind of scream “holiday food” to me, but that’s probably because growing up, my sister and I would often make versions of stuffed mushrooms for our Thanksgiving dinners to try to seem fancy. But truth be told, there’s nothing more humble, comforting, or classic.
In fact, I’ll be making these for our own Thanksgiving dinner this year because after we filmed this recipe video, I remembered how much I love them, and now I know that our toddler does too! Oh man, just looking at these pictures makes me want to eat one right now!
These Savory Sausage Stuffed Mushrooms are a definite crowd pleaser, and contain all of the comfort flavors you could want in one bite. There’s definitely some prep work involved, with all the scooping, chopping, and sauteeing, but I promise you it’s worth it!
But there’s no need to stress because I show you the ropes and walk you through the process step-by-step, in our VIDEO, EPISODE 3 (our Thanksgiving episode), of Bits + Pieces Cooking Show SEASON 5 BELOW:
You know a recipe is going to be good when it already looks tasty before it’s cooked! I just love the way they look here…dressed up and waiting to go to the dance.
You start out by scooping out the mushroom stems. Then you chop up those stems to make your filling…no waste!
And you’re probably well aware of my love affair with hot Italian sausage by now, but for these mushrooms, I actually prefer the sweet kind! The mild sweetness really complements the umami earthy flavor of the roasted mushrooms without taking over; plus it makes it more toddler-friendly for Lincoln too!
You will probably have enough stuffing to make mounds, which is kind of the whole point of stuffed mushrooms right?
After they spend just a little time in the oven, they come out looking gorgeous and mouthwatering.
And while they’re roasting, you won’t believe the aroma that will fill your home. You just can’t go wrong with sausage, mushrooms and shallots!
Garnish with fresh herbs and you’re good to go. That last sprinkling of green adds that vibrant pop of color that makes these little guys even more inviting.
They’re juicy, well-balanced, and seriously satisfying. If you start out your party with these, your guests will be in anticipation of what’s coming next, so you better have something good prepared…haha just kidding, but maybe not.
Serve them warm, and feel free to keep them on the baking sheet or garnish a platter with herbs and lay them out in a row, like tasty little soldiers. But no matter what you do, you can’t go wrong because it’s all about the taste, and these stuffed mushrooms will be everything you want them to be.
Savory Sausage Stuffed Mushrooms
Ingredients
- 1 tablespoon olive oil optional, plus more for drizzling
- 6 ounces sweet Italian sausage about 2 links, removed from casings
- 2 garlic cloves minced
- 1 large shallot finely diced
- 24 large button mushrooms caps cleaned, stems removed and finely chopped
- Coarse salt and freshly ground pepper
- 1 tablespoon finely chopped fresh flat-leaf parsley leaves
- 2 teaspoons chopped fresh thyme
- 1 large egg beaten
- 2 tablespoons plain dry breadcrumbs
- 2 tablespoons finely grated Parmesan cheese
Instructions
- Preheat oven to 375ºF. In a large skillet, heat oil over medium-high (if you need it). Cook sausage, breaking it up with a fork until crumbly and no longer pink, about 5 minutes. Add garlic, shallot, and chopped mushroom stems; lightly season with salt and pepper (don’t go overboard because the sausage and Parmesan cheese will add saltiness too). Reduce heat to medium, and saute until sausage is cooked through and vegetables are tender, stirring occasionally, 4 to 6 minutes. Transfer to a bowl, stir in parsley and thyme, and let cool.
- Add breadcrumbs, egg, and cheese to cooled sausage mixture; stir to combine. Place mushroom caps on a large cutting board or work surface. Season cavities lightly with salt and pepper, then stuff with sausage mixture, dividing evenly and packing tightly. You may have enough to make mounds.
- Transfer to a rimmed baking sheet. Make sure the mushrooms aren’t packed too tightly. Drizzle the mushrooms lightly with oil.
- Bake until mushrooms are tender and tops are browned, 25 to 30 minutes. Serve immediately, garnished with additional thyme leaves and chopped parsley.
Rimmed Half Sheet Baking Pan:
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