Italian Sausage-Stuffed Mushrooms

@vindelgiudice https://tasty.co/recipe/italian-sausage-stuffed-mushrooms

Italian sausage-stuffed mushrooms are the ultimate party bite: savory, hearty, and packed with cozy flavor. Tender baby bella mushrooms are filled with a rich, herby mix of Italian sausage, fennel, celery, and buttery bread stuffing, then baked until golden and crisp on top. Each bite delivers the perfect balance of juicy mushroom and crunchy, flavorful filling. Serve them hot for an irresistible appetizer that’s guaranteed to disappear fast.

Welcome to my series where I make the meals I grew up eating for my family Thanksgiving edition. I could eat 100 of these. These are Italian sausage stuffed mushrooms. I start by ripping the stems out of the mushrooms and setting them aside. Then I chop up some fennel. Fennel can have a pretty hard texture, so you really want to chop them up good so that when you saute them, they soften. The vegetable base of the stuffing is made from the fennel and the celery. Then I also chop up all those mushroom stems and I add them to the stuffing. I start with a little bit of olive oil and butter in a pan. I saute the celery and onions for about 5 minutes. Then I add in the mushrooms. Once the mushrooms are cooked down, I add some sweet Italian sausage. Once that’s completely browned, I go in with the bread cubes and some chicken broth. Stir it occasionally until it’s all absorbed. We’re going to repeat this step a couple times until the stuffing looks like this. Grab the mushrooms and a small spoon. You’re going to squeeze as much of that stuffing into the mushrooms as you can. Bake those at 375 for about 20 to 25 minutes. Best part about this is is you get these stuffed mushrooms plus you can make enough to make all the stuffing that you need for the rest of Thanksgiving.