Sausage-Stuffed Mushrooms
Description
These Sausage-Stuffed Mushrooms are a crowd-pleasing appetizer that combines earthy, meaty flavors with a creamy, savory filling. Large mushroom caps serve as the perfect vessel for a mixture of crumbled sweet Italian sausage, minced onion, garlic, and chopped parsley, all bound together with rich béchamel sauce and briny black olives. The dish is finished with a sprinkle of Parmesan cheese and baked until golden and bubbling. The result is a tender mushroom cap filled with a robust, aromatic stuffing that offers a satisfying balance of textures. Ideal for holiday gatherings, dinner parties, or as a hearty starter before a main course, these stuffed mushrooms bring a touch of homemade elegance to any table. They are simple to prepare yet impressive enough for special occasions.Ingredients
Directions
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Preheat the oven to 450°F (230°C). Lightly oil a baking dish.
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Remove the sausage meat from the casings and crumble it into a small skillet.
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Sauté the sausage gently, stirring often, until the meat is thoroughly cooked and browned.
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Season the sausage with fennel seeds and red pepper flakes, if using.
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Using a slotted spoon, remove the cooked sausage to a bowl, leaving the rendered fat in the skillet.
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Add the minced onion and garlic to the skillet fat. Add a little olive oil if necessary. Sauté until tender and golden, about 5-7 minutes.
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Stir the chopped parsley into the onion and garlic mixture, then add it to the bowl with the reserved sausage meat.
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Stir the chopped black olives and béchamel sauce into the sausage mixture; combine thoroughly.
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Taste the mixture and season with salt and pepper if necessary.
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Pull the stems off the mushrooms and discard or save for another use. Wipe the mushroom caps with a damp cloth.
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Season the mushroom caps lightly with salt and pepper.
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Fill each mushroom cap generously with the sausage stuffing.
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Arrange the stuffed mushroom caps in the prepared baking dish.
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Sprinkle the tops of the stuffing with Parmesan cheese.
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Bake at 450°F (232°C) for about 15 minutes, or until the filling is bubbling and well-browned.
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Let the mushrooms settle for 5 minutes before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 152.3kcal
- % Daily Value *
- Total Fat 11.7g18%
- Saturated Fat 4.0g20%
- Cholesterol 26.0mg9%
- Sodium 403.5mg17%
- Total Carbohydrate 0.8g1%
- Dietary Fiber 0.0g0%
- Sugars 0.3g
- Protein 10.1g21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.
Substitutions: You can use hot Italian sausage for a spicier kick. For a vegetarian version, substitute the sausage with lentils or textured vegetable protein sautéed with fennel seeds and herbs.
Tips: If your mushrooms are very large, you may need to increase the baking time by a few minutes. Ensure the béchamel is thick enough to hold the filling together without making the mushrooms soggy.
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