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Easy Italian Stuffed Mushrooms

Italian Stuffed Mushrooms

  • Author: Carole Jones
  • Prep Time: 30 minutes
  • Cook Time: 8 minutes
  • Total Time: 38 minutes
  • Yield: 24 mushrooms 1x
  • Category: Appetizer
  • Method: Baked
  • Cuisine: Italian

Description

Perfect little bites of deliciousness for your next party, holiday, or even as a main dish at dinner this week!


Scale

Ingredients

1 tablespoon extra virgin olive oil

24 medium portobello mushrooms

1 teaspoon kosher salt

1/2 teaspoon black pepper

3/4 pound mild ground Italian sausage

4 cloves garlic

Stems from 20 of the mushrooms

1 celery stalk, roughly chopped

1/2 small onion, roughly chopped

3 pieces bread, toasted and diced very small

10 ounces frozen spinach, thawed and squeezed dry

1/3 cup + 2 Tb freshly grated Parmesan cheese


Instructions

  1. Preheat oven to 450 degrees and lightly grease a large rimmed baking sheet.
  2. Clean mushrooms with a barely damp towel and remove stems. Save 20 of them for the stuffing.
  3. Heat a large skillet over medium high heat. Add oil, the mushroom caps, salt, and pepper. Sauté caps 5-7 minutes until they are lightly browned and tender on the edges.
  4. Remove from the pan and place mushrooms on a clean towel, insides facing down towards to towel to allow excess moisture to drain away.
  5. Return skillet to the heat and add sausage. Cook and break it up into small pieces until there is just a bit of pink left in the meat.
  6. While the sausage cooks, place garlic, mushroom stems, celery, and onion in a food processor. Pulse just until it is chopped into small even pieces. Do not over chop. Add to the sausage and sauté them for together for 3-5 minutes until sausage completely browns and vegetables soften. Transfer into a bowl.
  7. Add dry spinach and mix to combine. Add bread and 1/3 cup cheese and toss just long enough to evenly distribute in the stuffing. Do not over mix.
  8. Place mushroom caps on baking sheet and use a small spoon to fill. Be sure the stuffing fills the whole inside of the cap and also piles on top of each mushroom. Sprinkle on remaining 2 tablespoons cheese then bake for 6-8 minutes until stuffing edges begin to crips and cheese melts. Serve immediately.

Notes

* you can use hot Italian sausage if you want to make them with a bit of spice


Nutrition

  • Serving Size: 1 mushroom
  • Calories: 85
  • Sugar: 2 g
  • Sodium: 230 mg
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 1 g
  • Trans Fat: 0 g
  • Carbohydrates: 7 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 11 mg

Keywords: easy appetizer recipe


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