Join us as we celebrate National Stuffed Mushroom Day with an exclusive recipe from Chef Darren Debergh!
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Sausage Stuffed Mushrooms Recipe
2 lb cremini mushrooms
1 Tbsp oil
1 lb Spicy Italian sausage
1/2 Tbsp sherry vinegar
Salt
Black pepper
½ C Green onions finely chopped
2 cloves garlic minced
¼ C Panko
½ Tbsp Italian seasoning
4 oz cream cheese softened to room temperature
1 large egg yolk
⅔ C Grated Parmesan cheese
Chopped fresh parsley
Instructions
Place a rack in the center of the oven. Preheat the oven to 350 degrees F. With a paper towel, wipe off the outsides of mushrooms. Remove and finely chop stems. Set the caps aside.
Heat the oil in a large nonstick skillet over medium. Brown the sausage until cooked through, using a sturdy spoon to break apart the meat into small pieces (sausage is kind of a pain to break into small pieces—once I have the pieces fairly small.
To the skillet, add the mushroom stems, vinegar, salt, and pepper. Cook until the stems are softened, about 4 minutes.
Stir in the green onion, garlic, and Italian breadcrumbs. Set aside to cool.
In a large bowl, stir together the cream cheese, egg yolk, and Parmesan until smoothly combined.
Fold in the sausage mixture.
With a spoon, generously fill each mushroom cap so that you create a mound on top. Arrange in a baking dish large enough to hold them snugly
in a single layer (they will touch at the edges).
Bake the stuffed mushrooms until browned and the filling is cooked through, about 20 minutes. Some liquid may seep out; simply leave it behind in the pan.
Transfer to a serving plate and let cool at least 5 minutes. Sprinkle with fresh parsley.
Enjoy warm or at room temperature.
For Vegetarian:
Substitute the sausage with:
½ C Roasted red peppers
½ C Artichoke hearts
2 C Spinach
Chef Darren here with SDMYCO. Today we’re celebrating Stuffed Mushroom Day with one of my favorite recipes. Let’s get cooking! Before you start, preheat your oven at 350 degrees on bake. And we’re going to take our cremini mushrooms and we’re going to take the stems off. Reserve them later
Because we’re going to use them for the stuffing. While you’re taking the stems off, you can heat up your pan so you can get the Italian sausage cooking. A little bit of oil. Take your cremini mushrooms and put it in your baking pan. You can line it up. Make sure they’re snug
And it’s OK if they’re touching the sides …and each other. Take your sausage and put it in your pan. You want to break up your sausage as it’s cooking. You can take your stems and chop them up. If you’re worried about your knife skills,
You can always use a food processor. 🙂 Take your mushrooms and you can add them to your Italian sausage. Hit it with a little bit of salt and black pepper. You want to season throughout your cooking process to add layers of flavor. Next, I’m going to chop some green onions.
Add it with your mixture. And a couple of garlics minced. Cook that down for about four or five minutes until the mushrooms and everything is all melded together. A splash of sherry vinegar. add your PANKO breadcrumbs. add Italian seasoning blend. When done, take it out of the pan.
Put it in the fridge to let it cool down. You take about four ounces of cream cheese. Finely grated parmesan. Throw that right in there. One large egg. You want to mix it until well combined. You want it to be smooth. 10 minutes later, add your sausage mixture to your cheese mixture.
And now you can start stuffing your mushrooms. Make sure they’re packed in nicely, but not too tight. If they’re overfilled, the mushrooms will split. 🙁 You want to look for mushrooms that have wider openings as well so you can put more stuffing into it. Once they’re all stuffed, make sure they’re all centered,
Flat, and snug together. And you can throw them in the oven at 350 for 20 minutes. While it’s baking, let’s talk about substitutions. You can use any type of breadcrumbs that you prefer. I like to use gluten-free panko. And for a vegetarian version, you can use any type of
Vegetables that you prefer. I like to use roasted red peppers, grilled artichoke hearts, and spinach. After 20 minutes, it should be done. You take it out of the oven and you let it rest. Don’t mind the juices, they’re delicious! I like to add a little parsley on top as a garnish.
After it’s cooled down, it’s ready to serve.