Sausage-Stuffed Shroomers

Sausage Stuffed Mushrooms

Here is the final recipe from our wine tasting – an appetizer of sausage stuffed mushrooms – the perfect bite-sized taste to accompany our fruity and delicious Barriosa Sombrero Rojo Rioja wine. Our guests are still raving about these mushrooms over a week later – now I call that a successful dish!

Sausage Stuffed Mushrooms

3 pints baby bella mushrooms, cleaned with the stems removed
1 lb. chicken or turkey sausage, sweet Italian is great, but almost any flavor would work (We used a red wine and cheese variety from Trader Joes here.)
2/3 cup plain breadcrumbs
2 eggs, lightly beaten
1/4 cup parmigiano regiano cheese, grated (plus extra for sprinkling)
1/4 cup minced onion
1/4 teaspoon garlic powder
1/4 teaspoon fresh ground black pepper
2-3 tablespoons fresh chopped parsley

Preheat a heavy skillet over medium heat. Meanwhile, remove the casings from the sausages and put the meat in the skillet. Brown the sausage until cooked through, using a spatula to break apart any pieces. Remove from heat and allow to cool.

Meanwhile, preheat your oven to 375 degrees and grease a large baking sheet. Arrange the mushrooms cap-side-down on the sheet and set aside.

In a medium bowl, combine the bread crumbs, eggs, cheese, onion, garlic, pepper, and parsley. Add the cooled sausage to the mixture and stir until combined. Fill each mushroom cap with about a tablespoonful of the sausage mixture, and don’t worry if the filling piles up and overflows a bit. When all mushrooms are filled, sprinkle some extra grated cheese on top.

Bake for 15-20 minutes, until filing is set and sizzling. Serve immediately and enjoy!

Sausage Stuffed Mushrooms 2

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