Stuffed Mushrooms

Stuffed Mushrooms Recipe
Photo: Mark Thomas; Styling: Gerri Williams
These tasty pop-em-in-your-mouth Stuffed Mushrooms are the perfect way to kick off any party.
5

Outstanding

Yield:

Yield: 24 (serving size: 1 piece)

Recipe Time

Prep: 50 Minutes
Cook: 30 Minutes

Nutritional Information

Calories 117
Fat 9 g
Satfat 4 g
Protein 5 g
Carbohydrate 4 g
Fiber 0.0 g
Cholesterol 19 mg
Sodium 241 mg

Ingredients

24 large (2- to 2 1/2-inch) button mushrooms
4 tablespoons olive oil
Salt and pepper
3/4 pound sweet Italian sausage, casings removed
1/2 small onion, finely chopped (about 1/4 cup)
3 tablespoons finely chopped seeded red bell pepper
3 cloves garlic, minced
4 ounces cream cheese
2 cups fresh bread crumbs (from about 4 slices)
2 tablespoons chopped fresh parsley
2 teaspoons Italian seasoning
3/4 cup grated Parmesan
1/4 cup low-sodium chicken broth, optional

Preparation

1. Preheat oven to 400ºF. Mist a rimmed baking sheet with cooking spray. Set a wire rack over a second rimmed baking sheet. Wipe mushrooms with a damp kitchen towel. Remove stems from mushrooms; reserve. Brush mushroom caps with 2 Tbsp. oil and sprinkle with salt and pepper. Place stem-side down on baking sheet and bake for 10 minutes, until mushrooms are softened and exude juices. Remove from oven and transfer mushrooms caps, stem-side down, to the wire rack. Let cool. Discard any accumulated liquid.

2. Trim ends and finely chop enough of the reserved stems to make 1 cup. Warm remaining 2 Tbsp. oil in a large skillet over medium heat. Add sausage and cook, breaking it up into small pieces, until no longer pink, about 4 minutes. Add chopped mushroom stems, onion, red bell pepper and garlic and sauté for 5 minutes, until vegetables have softened. Remove from heat and stir in cream cheese until melted. Add bread crumbs, parsley, Italian seasoning and 1/2 cup Parmesan. Season with salt and pepper. Add up to 1/4 cup chicken broth if mixture appears dry.

3. Mist a 9-by-13-inch baking dish with cooking spray. Set mushroom caps in dish, stem side up. Mound filling mixture on mushrooms and sprinkle with remaining Parmesan. Bake until topping is golden, 25 to 30 minutes. Let cool for 10 minutes before serving.

Note:

December 2012
Also featured in: Homemade for the Holidays SIP, All You, December 2013;
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