Picture this: a bustling kitchen, laughter echoing down the hallway, and the irresistible aroma of something delicious wafting through the air—it’s party time! Stuffed mushrooms, oh how they steal the spotlight every time, with their savory, Italian sausage goodness nestled perfectly in every bite. Whether you’re hosting a boisterous gathering or just indulging in a quiet evening at home, these little gems are bound to become your go-to appetizer, leaving your guests clamoring for more.
Steps
- Preheat your oven to 350°F and ensure the rack is positioned in the middle. Prepare a baking sheet and keep it nearby.
- Hold each mushroom with the cap facing down and gently remove the stem, creating a cavity for stuffing. Mince the stems and set them aside for later use.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Remove the casings from the sausage, crumble it into the skillet, and cook until it turns golden brown, approximately 8 to 10 minutes. Transfer the cooked sausage to a large mixing bowl, but retain the fat in the skillet.
- Lower the heat to medium, add the shallots to the skillet with the sausage fat, and sauté until softened, which should take about 3 to 4 minutes. Stir in the garlic and sherry, allowing it to simmer for a minute before adding the minced mushroom stems. Cook until the stems are tender, about 5 to 7 minutes, then transfer this mixture to the bowl with the sausage.
- Combine the sausage mixture with the egg, breadcrumbs, Parmesan, cream, and 3 tablespoons of parsley in the bowl. Mix thoroughly and season generously with salt, pepper, and optional red pepper flakes for extra heat.
- Arrange the mushroom caps on the baking sheet and coat them with the remaining olive oil. Position them with the cavity side facing up and fill each with a generous amount of the prepared stuffing.
- Bake the stuffed mushrooms for 22 to 25 minutes, until they are hot and golden in color. Transfer them to a serving platter, garnish with the remaining parsley and additional Parmesan cheese, and serve warm.
Ingredients
- 4 tablespoons olive oil, divided
- 1 1/2 pounds whole baby bella mushrooms (approximately 36 mushrooms)
- 1 pound uncooked mild Italian sausage
- 2 large shallots, minced
- 2 large garlic cloves, pressed or finely minced
- 1/4 cup dry sherry, marsala, vermouth, or white wine (sherry recommended)
- 1 large egg
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 1/4 cup heavy cream
- 1/4 cup packed finely minced Italian parsley, divided
- Kosher salt
- Freshly ground black pepper
- Red pepper flakes (optional)
FAQ
- Can I prepare the stuffed mushrooms in advance?
- Yes, you can prepare the filling up to three days ahead of time. Additionally, the stuffed mushrooms can be cooked up to four hours before serving and kept at room temperature. Simply warm them in the oven before serving.
- What type of mushrooms should I use for this recipe?
- While most recipes suggest using white mushrooms, this particular recipe recommends whole baby bella mushrooms due to their slightly enhanced mushroom flavor.
- Can I use a different type of sausage in the recipe?
- The recipe suggests using mild Italian sausage to accommodate various taste preferences, but you can substitute it with spicy sausage if you prefer a bit of heat.
- Is there an alternative to using dry sherry for deglazing?
- Yes, you can use marsala, vermouth, or even white wine as an alternative to dry sherry for deglazing the pan.
- Why is cream used instead of cream cheese in this recipe?
- The recipe uses a splash of heavy cream instead of cream cheese to maintain a subtle, luscious flavor without overwhelming the dish, ensuring the stuffing remains moist.
Tips
- Choose Baby Bella Mushrooms: Consider using whole baby bella mushrooms instead of white mushrooms for a slightly richer mushroom flavor that won’t overwhelm mushroom skeptics.
- Deglazing Options: While the recipe suggests using dry sherry for deglazing, feel free to substitute with marsala, vermouth, or any white wine you have available. Even the wine you are drinking can work well.
- Moist and Luscious Stuffing: Opt for a splash of heavy cream instead of cream cheese in the filling. This keeps the stuffing moist without overpowering the other flavors.
- Make-Ahead Convenience: Prepare the filling up to three days in advance to save time. You can also stuff and cook the mushrooms up to four hours before your event and reheat them in the oven just before serving.
Equipment
- Large Skillet – A high-quality skillet for cooking the sausage and shallot mixture.
- Slotted Spoon – Useful for transferring the cooked sausage to the mixing bowl while leaving the fat behind.
- Baking Sheet – A large baking sheet for roasting the stuffed mushrooms.
- Wooden Spoon – For crumbling the sausage and mixing ingredients.
- Mixing Bowl – A large mixing bowl to combine the stuffing ingredients.
