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–+ servings

Italian Sausage Stuffed Mushrooms with Mozzarella and Parmesan Cheese

Serving Size: 10
This versatile appetizer works for either a casual gathering or an elegant cocktail party.

Recipe by: Mayumi Tavalero

Cook Times

Active Prep20
Hands-On Cook10
Hands-Off Cook15
Passive0
Total Time45 minutes
Recipe Serving Size10

Cooking Tools Required

Baking sheet, Cutting board, Mixing bowls, Oven, Saute pan, Sharp Knives

Ingredients

  • 40 white mushroom large
  • 1 tablespoon extra virgin olive oil
  • 1 pound Italian sausage bulk
  • 2 teaspoon fresh lemon juice
  • ½ cup plain breadcrumbs
  • 2 tablespoon Italian parsley finely chopped
  • 3 clove garlic minced
  • ½ cup mozzarella cheese finely shredded
  • ½ cup parmesan cheese grated

Instructions

  • Pre-heat oven to 400 degrees.
  • Clean mushrooms, by gently rinsing with cold water. Place on a clean dishtowel and remove stems. Reserve mushroom caps and finely chop the stems.
  • Heat a sauté pan to medium and when hot, add the olive oil, the mushroom stems, and then the Italian sausage. Cook, chopping sausage into small pieces with a spatula. Place cooked sausage in a large bowl.
  • Add the lemon juice, bread crumbs, parsley, garlic, and mozzarella cheese. Mix thoroughly.
  • Fill each mushroom cap with the sausage and cheese mixture. Sprinkle with parmesan cheese.
  • Bake for 12-15 minutes, or until mushrooms are lightly browned. Allow mushrooms to cool slightly before serving. They will be hot!
Reheating Instructions
Heat mushrooms in a 350 degree oven for 20 minutes.

Nutrition

Calories: 246kcal | Carbohydrates: 7g | Protein: 13g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 42mg | Sodium: 491mg | Potassium: 398mg | Fiber: 1g | Sugar: 2g | Vitamin A: 144IU | Vitamin C: 4mg | Calcium: 111mg | Iron: 1mg