What Goes In
- 24 white mushrooms (1½ to 2 inches in diameter)
- 2 tablespoons canola oil
- 2 tablespoons balsamic vinegar
- 1¼ teaspoons sea salt, divided
- 1 teaspoon black pepper, divided
- 12 ounces hot Italian sausage, casings removed
- 1 cup shredded sharp white cheddar cheese
- 4 scallions, thinly sliced
- ¼ cup panko bread crumbs
- 3 tablespoons white wine
- 1 tablespoon chopped fresh parsley
- 1 teaspoon garlic powder
- ¼ cup grated Pecorino Romano cheese
Prep the Mushrooms
Heat oven to 425F with rack in the center.
Pop stems out of all mushrooms. Chop half the stems fine, toss the rest.
Mix oil, vinegar, 1 teaspoon salt, and ½ teaspoon pepper in a bowl. Toss mushroom caps in this mixture until coated. Let them sit while you make filling.
Make Filling
In a bowl, mix sausage, cheddar, scallions, panko, wine, parsley, garlic powder, chopped stems, remaining ¼ teaspoon salt, and ½ teaspoon pepper.
Really work it together with your hands until everything’s distributed.
Stuff and Bake
Spray a 12-inch oven-safe skillet or 13×9 baking dish.
Pack sausage mixture into each mushroom cap. Arrange in the pan.
Sprinkle Pecorino Romano over tops.
Bake ~35 minutes until filling’s cooked through and tops are golden.
Rest 10 minutes – the insides are molten. Transfer to a platter.
You need about 1½ pounds mushrooms to get 24 good caps. These hold great in the fridge overnight before baking – perfect for parties. The wine in the filling keeps everything moist.
Sausage & Cheese Stuffed Mushrooms
Ingredients
What Goes In
- 24 white mushrooms 1½ to 2 inches in diameter
- 2 tablespoons canola oil
- 2 tablespoons balsamic vinegar
- 1¼ teaspoons sea salt divided
- 1 teaspoon black pepper divided
- 12 ounces hot Italian sausage casings removed
- 1 cup shredded sharp white cheddar cheese
- 4 scallions thinly sliced
- ¼ cup panko bread crumbs
- 3 tablespoons white wine
- 1 tablespoon chopped fresh parsley
- 1 teaspoon garlic powder
- ¼ cup grated Pecorino Romano cheese
Instructions
- Heat oven to 425F with rack in center.
- Remove stems from mushrooms and finely chop half of them.
- Mix oil, vinegar, 1 teaspoon salt, and ½ teaspoon pepper in a bowl.
- Toss mushroom caps in oil mixture and set aside.
- In a bowl, combine sausage, Gruyere, scallions, panko, wine, parsley, garlic powder, chopped stems, remaining ¼ teaspoon salt, and ½ teaspoon pepper.
- Mix filling with your hands until everything is evenly distributed.
- Spray a 12-inch oven-safe skillet or 13×9 baking dish.
- Pack sausage mixture into each mushroom cap and arrange in pan.
- Sprinkle Pecorino Romano over tops.
- Bake 35 minutes until filling is cooked through and tops are golden.
- Rest 10 minutes before transferring to a platter.
