Can you believe the holidays are just around the corner? Where did the year go? I mean really, it just seems like yesterday that we signed on with the Mushroom Channel to begin a fun mushroom filled adventure, and now we are at our last post of the year. Bummed about it, but still equally excited to share one of our favorite stuffed mushroom recipes, for Sausage Stuffed Mushrooms. You are going to love this recipe, and will want to add it to your holiday menu planning.
Not only does this recipe scream holidays, but it is super easy to make when using the blendability approach. We used mild Italian sausage and chopped portabello mushrooms for the bulk of the filling, along with a dash of this and that. You are going to have to watch the fun video we made for the Mushroom Channel to see how we did it!
As always don’t forget to hop over to the Mushroom Channel for more delicious mushroom inspired recipes from the other Mushroom Ambassadors; it has been a pleasure to be part of such a talented team.
Sausage Stuffed Mushrooms
16 medium sized cremini (brown) mushrooms, slightly firm
2 small portabello mushrooms
1 Italian sausage, mild or spicy, casing removed and crumbled into small pieces
1 large shallot
1 large garlic clove
3 tablespoons olive oil
1 cup panko
1 tablespoon rosemary, minced
kosher salt, to taste
1/2 cup grated fontina cheese
extra rosemary and cheese for garnish
Preheat the oven to 400.
Using a paper towel or mushroom brush clean the mushrooms.
Remove the stems from the mushrooms, and lightly scoop a small amount from each cremini mushroom. Set the cremini mushrooms onto a baking sheet.
Cut the portabello mushroom into pieces then place in the food processor. Chop until it resembles ground meat.
Heat the olive oil in a large frying pan over medium heat.
Add the onion and garlic, stir and cook for 2 minutes.
Stir in the chopped mushrooms, and cook for 2 minutes. Then crumble in the sausage, stir and cook for 2 minutes over low heat. No need to cook the meat all the way through as it will continue to cook in the oven. Using a tablespoon remove any oil that has collected in the pan.
Place the mixture into a large mixing bowl.
Add the panko, rosemary, salt to taste, and the fontina cheese. Stir to mix well.
Lightly stuff each mushroom with the mixture, then drizzle with a little olive oil.
Slide into the oven and bake for 20 – 25 minutes. The mushrooms are done when lightly golden and slightly soft.
Remove from the oven, and place the mushrooms on a serving platter. Sprinkle with some grated cheese and minced rosemary as a garnish.
Disclaimer: This post is sponsored by the Mushroom Channel. Thank you for supporting brands we love and believe in, which makes Chez Us possible. All opinions are always 100% our own. To find some other great Mushroom recipes head over to the Mushroom Channel. You can also find them on Facebook, Twitter, Pinterest, and Instagram.