Sausage-Stuffed Mushrooms
Sausage-Stuffed Mushrooms
These mushrooms are extremely versatile. You can use sage sausage, hot Italian sausage, or even pepperoni, to cater to any taste. I would definitely stick to using fresh Oregano and Thyme.
Sausage-Stuffed Mushrooms
Cornbread and fresh herbs make this a different stuffed mushroom recipe
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Servings: 12 Stuffed Mushrooms
Ingredients
- 12 Large Cremini Mushroom Caps washed and stems removed
- ¼ cup olive oil
- ½ pound sage sausage
- 1 tbsp unsalted butter
- ¼ cup yellow onion fine diced
- 1 tsp garlic minced
- ¾ cup mushroom blend or shiitake mushrooms some grocery stores sell a nice blend of mushrooms in a 4 oz package. If you cannot find the blend, just use all shiitake mushrooms
- salt and pepper to taste
- ¾ cup ricotta cheese
- ¼ cup grated parmesan cheese
- ½ cup crumbled cornbread
- 1 tbsp fresh oregano stemmed and chopped
- 1 tbsp fresh thyme stemmed and chopped
Instructions
- Preheat oven to 400℉
- Place olive oil in a mixing bowl, toss mushroom caps in olive oil to coat
- Place mushroom caps in a glass baking dish
- Sprinkle with salt and pepper
- Bake for 10 minutes; remove from oven and set aside
- While the mushrooms are baking, fine dice the shiitake mushroom blend; set aside
- Heat a large skillet on medium-high heat
- Cook sausage until there is no pink showing; make sure sausage is finely crumbled
- Add onions; cook until translucent
- Add garlic; cook for 1 minute
- Add butter and melt
- Add the shiitake mushroom blend; cook until the moisture from the mushrooms has evaporated (3-5 minutes)
- Add salt and pepper to taste; remove skillet from heat
- Add the ricotta cheese, parmesan cheese, cornbread, oregano, and thyme to the mixture; mix well
- Fill each mushroom cap with a heaping spoonful of the mushroom and sausage mixture
- Bake at 400℉ for 15-20 minutes
- Top with a sprinkle of parmesan cheese and serve immediately
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