Sausage-Stuffed Mushrooms
Serves: 24
 
Ingredients
  • 24 white button mushrooms (approximately 1 pound)
  • 1⁄4 cup olive oil
  • 1 tablespoon minced garlic, divided
  • 1 teaspoon fine sea salt, divided
  • 1⁄4 teaspoon ground black pepper
  • 1⁄2 pound sweet Italian sausage, casings removed
  • 1⁄4 cup diced onion
  • 2 tablespoons finely chopped walnuts
  • 4 tablespoons grated Parmesan cheese, divided
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon chopped fresh sage
  • Garnish: fresh small sage leaves
Instructions
  1. Preheat oven to 375°.
  2. Remove stems from mushrooms. Place mushroom caps in a large bowl. Finely chop stems and set aside.
  3. To bowl with mushroom caps, add olive oil, 2 teaspoons garlic, 1⁄2 teaspoon salt, and pepper, tossing gently to coat caps. Spread caps in an even layer, gill-side down, on a rimmed baking sheet.
  4. Bake until caps begin to release liquid, approximately 10 minutes. Let cool slightly.
  5. In a large nonstick skillet, cook sausage over medium heat, stirring to break up large clumps into medium pieces, until browned, approximately 5 minutes. Add onion and remaining 1 teaspoon garlic; cook, stirring often, until soft, approximately 5 minutes. Stir in reserved chopped mushroom stems, walnuts, and remaining 1⁄2 teaspoon salt; cook until golden, 5 minutes more. Remove from heat, and stir in 2 tablespoons cheese, parsley, lemon juice, and sage. Fill caps evenly with sausage mixture. Sprinkle evenly with remaining 2 tablespoons cheese.
  6. Bake for 10 minutes. Serve immediately.
  7. Just before serving, garnish with sage, if desired.
Recipe by TeaTime Magazine at https://teatimemagazine.com/sausage-stuffed-mushrooms/