These sausage stuffed mushrooms remind me of holidays. They’re a perfect appetizer, and are a crowd favorite at pot lucks. Sometimes I even like to make them for game days.
The recipe calls for making more sausage stuffing than you will need for the mushrooms. Since you are going to have leftover stuffing, you have two choices: you can make 10 oz more mushrooms and bake in a 8 x 11 baking dish, or save the leftover sausage stuffing in an airtight container in the freezer for other possible future dishes, like stuffed artichokes.
sausage stuffed mushrooms
- 20 oz cremini or baby bella mushrooms, washed, and destemmed
- 1/8 c extra virgin olive oil, plus more if needed
- 1 lb spicy breakfast sausage, or spicy Italian sausage, casings removed
- 1 c plain bread crumbs
- 1 1/2 c beef or chicken broth plus more if needed
- 1/2 c freshly grated parmesan cheese
- 1/2 c freshly chopped parsley
- 8 x 8 baking dish
Preheat oven to 350° F.
Pour olive oil in baking dish. Place mushrooms in baking dish, and swirl around to coat in olive oil. Place mushrooms in positions for baking. Set baking dish aside.
Heat large skillet over medium-high heat. Once hot, brown sausage in the skillet, breaking it up with a wooden spoon. Continue to cook and crumble until sausage is completely browned. If sausage is dry, pour 1/8 c extra virgin olive oil over skillet.
Pour bread crumbs over sausage. Pour in broth and stir. Mixture should come together, and be a little wet and sticky. You may need to add more broth depending on how fast it absorbs.
Turn off heat. Stir in parmesan and parsley. Pack stuffing into each mushroom to the point where it is overflowing from the top, but not falling off of the mushroom into the dish.
Bake 20 minutes, or until tops of stuffing has completely browned.