Sausage Stuffed Mushroom Caps

Serving Size: 10

Baked mushroom caps are brushed with rosemary-garlic infused olive oil and stuffed with Italian sausage.

Recipe by: Zeke Gluckman

Cook Times

Active Prep20

Hands-On Cook5

Hands-Off Cook20

Passive5

Total Time50

Recipe Serving Size10

Cooking Tools Required

Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Pastry brush, Saucepan, Top Stove

Ingredients

1/2 cup extra virgin olive oil
2 sprig fresh rosemary
2 clove garlic
20 white mushroom
1 pound Italian sausage
1/2 cup plain breadcrumbs
1 egg yolk
5 tablespoon Italian parsley chopped
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

Instructions

Preheat oven to 400 degrees F.
Heat olive oil on low for 3 minutes in a saucepan, add rosemary sprigs, and smashed garlic. Heat for 2 more minutes. Remove from heat.
Remove stems from mushrooms. Brush mushroom caps with infused olive oil and place on parchment lined baking sheet.
In a medium bowl, mix together Italian sausage, bread crumbs, egg yolk, 1/2 the chopped parsley, salt, and pepper.
Divide mixture into 20 sausage balls and stuff into each mushroom cap. Bake for 15 minutes.
Platter and garnish with remaining chopped parsley.

Reheating Instructions

Reheat in 350 degree oven for 10 minutes or microwave 30 seconds.

Nutrition