Sausage & Cheese Stuffed Mushrooms
Sausage and Cheddar Stuffed Mushrooms with a savory filling of spicy Italian sausage, sharp cheddar, and scallions, all nestled in tender mushroom caps and topped with Pecorino Romano.
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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 13x9 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.
Notes
Mushrooms can be prepped and filled the night before baking. Use 1½ pounds mushrooms to yield 24 good caps.
Tried this recipe?Leave a comment below & let me know!