Sausage Stuffed Mushrooms


Sausage Stuffed Mushrooms
Recipe type: appetizers
  • 16 large mushrooms
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 cloves garlic
  • 6 ounces bulk pork sausage*
  • 1 tablespoon ground fennel seed
  • ½ cup grated Parmesan cheese
  • ¼ cup chopped fresh parsley
  • Salt & pepper, to taste
  • Shredded mozzarella cheese
  • *Pre-cooked sausage chunks can be substituted.
  1. Remove stems from mushrooms and trim.
  2. Finely chop the stems and saute in butter in a large heavy skillet with garlic until mushrooms are wilted, about 3 min.
  3. Add sausage & cook, stirring, until just cooked through (do not over-brown).
  4. Stir in remaining ingredients, mix well; taste to adjust the seasoning.
  5. Allow sausage mixture to cool for 5 min. (can be prepped up to this point & held).
  6. To order: Stuff each mushroom cap (mound the filling a bit) with about 1 to 2 tablespoons of the sausage mixture.
  7. Sprinkle a small amount of the mozzarella over the stuffing.
  8. Bake in hot oven at 400 to 450 F about 5 min.
  9. Or place the mushroom under the broiler until the cheese is melted and drapes over the side of the mushroom.