By Victoria Heerschap
You’ll be the life of the party when you show up with these wow-worthy stuffed mushrooms. These bite-sized appetizers are little flavor bombs, packed with savory goodness! They’re perfect for potlucks, parties, holidays, and they’re always appropriate whatever the season.
This recipe for stuffed mushrooms showcases classic Italian flavors, but the beauty of these is that you can basically use anything that you have in your fridge or pantry if you need hors d’oeuvres in a hurry! One of my favorite varieties are my goat cheese and bacon stuffed mushrooms. Be adventurous and build off of this recipe base; you can change it up to any flavor profile by replacing the meat, herb, and cheese choices.
Italian Stuffed Mushrooms Recipe
Ingredients:
12 – 16 small button mushrooms
½ lb. hot Italian ground sausage (mild or sweet can be substituted, according to taste)
1 tbsp. butter
1 small shallot – minced
4 cloves garlic – minced
½ cup Italian-style breadcrumbs
½ tsp. fresh basil – chopped
½ cup parmesan cheese
Directions:
Preheat oven to 375°.
Wash the mushrooms and slice off the bottommost bit of the stems, removing the woody parts, then carefully remove the stem from the mushroom cap and set aside. Arrange the mushroom caps on a parchment-lined baking sheet. Finely chop the retained mushroom stems.
Brown the sausage in a skillet over medium/high heat, then strain off the grease and remove the sausage to a mixing bowl. In the same skillet, melt the butter over medium heat, then cook the shallot, chopped mushroom stems, and garlic for 3 minutes, then add to the sausage in the bowl. Add the bread crumbs, parmesan, and fresh basil and mix until combined.
Pack the stuffing mixture into the mushroom caps, mounding them slightly. Bake for 20 minutes. Remove to a platter and serve hot.