Savory Sausage Stuffed Mushrooms
These little morsels of awesomeness are the perfect appetizer for Thanksgiving or any celebration. They smell so amazing while they're in the oven that you'll have a hard time waiting for them to be done! There's a reason why stuffed mushrooms are a classic.
Servings: 24 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.