Stuffed Mushrooms

  • Yield : 24 stuffed mushrooms
  • Prep Time : 15m
  • Cook Time : 45m
  • Ready In : 15m
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Nutritional Info

This information is per serving.

  • Calories

    42 calorie
  • Fat

    3 grams
  • Saturated Fat

    1 grams
  • Cholesterol

    3 milligrams
  • Sodium

    131 milligrams
  • Carbohydrate

    2 grams
  • Protein

    2 grams
  • Sugar

    1 grams


  • 1 tablespoon extra-virgin olive oil, plus more drizzling
  • 6 ounces sweet Italian sausage (about 2 links), removed from casings
  • 2 garlic cloves, minced
  • 1 large shallot, minced
  • 24 large button mushrooms, caps cleaned, stems trimmed and finely chopped
  • Coarse salt and freshly ground pepper
  • Coarse salt and freshly ground pepper
  • 1 tablespoon finely chopped fresh flat-leaf parsley leaves
  • 2 tablespoons finely chopped fresh oregano leaves, plus whole leaves for garnish (optional)
  • 1 large egg, lightly beaten
  • 2 tablespoons plain dry breadcrumbs
  • 2 tablespoons finely grated Parmigiano-Reggiano cheese


Step 1

Preheat oven to 375 degrees F. In a large skillet, heat oil over medium-high. Cook sausage, breaking it up with a fork, until no longer pink, about 5 minutes. Add garlic, shallot, and chopped mushrooms stems; season with salt and pepper. Reduce heat to medium, and cook until vegetables are tender, stirring occasionally, 4 to 6 minutes. Transfer to a bowl, stir in parsley and oregano, and let cool.

Step 2

Add egg, breadcrumbs, and cheese to cooled sausage mixture, and stir to combine. Place mushroom caps on a rimmed baking sheet. Season cavities with salt and pepper, then stuff with sausage mixture, dividing evenly and packing tightly. Drizzle lightly with oil.

Step 3

Bake until mushrooms are tender and tops are browned, 25 to 30 minutes. Serve immediately garnished with additional oregano leaves, if desired.

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