Petite white button mushrooms provide a lovely vessel for sweet Italian sausage, chopped walnuts, grated Parmesan cheese, and fresh herbs. Pictured with our Cheesy Bacon & Pepper Mini Quiches with Almond Crust and Shrimp & Cucumber Canapés.
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
- Preheat oven to 375°.
- Remove stems from mushrooms. Place mushroom caps in a large bowl. Finely chop stems and set aside.
- 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.
- Bake until caps begin to release liquid, approximately 10 minutes. Let cool slightly.
- 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.
- Bake for 10 minutes. Serve immediately.
- Just before serving, garnish with sage, if desired.
