Sausage-Stuffed Mushrooms

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.

Cooking Method: Baking

Cuisine: American

Courses: Appetisers

Difficulty: Advanced

Servings: 6

Calories: 152.3

Dietary: Gluten-free

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

12 large Mushrooms
2 Italian Sweet sausages
1/4 teaspoon Fennel seeds
1/4 cup Yellow onion, minced
1 clove Garlic, minced
1/4 cup Parsley, chopped
1/4 cup Black olives, chopped
1/3 cup Béchamel sauce, thick
1/4 teaspoon Red pepper flakes (optional)
to taste Parmesan cheese
to taste Salt & pepper
as needed Olive oil

Directions

1
Preheat the oven to 450°F (230°C). Lightly oil a baking dish.
2
Remove the sausage meat from the casings and crumble it into a small skillet.
3
Sauté the sausage gently, stirring often, until the meat is thoroughly cooked and browned.
4
Season the sausage with fennel seeds and red pepper flakes, if using.
5
Using a slotted spoon, remove the cooked sausage to a bowl, leaving the rendered fat in the skillet.
6
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.
7
Stir the chopped parsley into the onion and garlic mixture, then add it to the bowl with the reserved sausage meat.
8
Stir the chopped black olives and béchamel sauce into the sausage mixture; combine thoroughly.
9
Taste the mixture and season with salt and pepper if necessary.
10
Pull the stems off the mushrooms and discard or save for another use. Wipe the mushroom caps with a damp cloth.
11
Season the mushroom caps lightly with salt and pepper.
12
Fill each mushroom cap generously with the sausage stuffing.
13
Arrange the stuffed mushroom caps in the prepared baking dish.
14
Sprinkle the tops of the stuffing with Parmesan cheese.
15
Bake at 450°F (232°C) for about 15 minutes, or until the filling is bubbling and well-browned.
16
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.

Keywords: appetizer, sausage, mushrooms, stuffed, italian, party, snack, easy, oven, cheese, parmesan, garlic, onion, parsley, olives, bechamel, holiday, dinner party, comfort food, vegetarian option

Read it online: https://www.chefs-mate.com/recipe/sausage-stuffed-mushrooms/