I love stuffed mushrooms. As a kid mushrooms gave me the willies so this is a recent development in my adult years.
John’s mom made them for us unexpectedly when we visited NJ a few weeks back. Ever since then I’ve been wanting to make my own. Looks like stuffed mushrooms were on PW’s mind as well. Nice!
My recipe is a combo of Ina’s sausage stuffed mushrooms and Rachael’s stuffed baby bellas. I think the sausage adds such great flavor and the baby bellas add an earthiness. White button mushrooms just don’t cut it for me, too bland.
Sausage Stuffed Baby Bella Mushrooms
3 packages of baby bella mushrooms (roughly 30 caps)
3/4 lb. sausage (any kind will do, I used sweet Italian)
1 red bell pepper, chopped finely
5 celery ribs, chopped finely
4 shallots, chopped finely
2 tbsp. parsley, chopped
3/4 cup panko bread crumbs
1/2 cup parmesan cheese
2 tsp. garlic powder
1 tsp. red pepper flake
2 tsp. ground black pepper
1 tsp. kosher salt
The key is to chop up all of your veggies super fine. I like a taste of each in every bite.
Cook your sausage on medium heat for a bit and make sure to break it up into small pieces (John was all over that job). Add in your veggies and spices.
After your mixture has cooked together for about 10 minutes add in the panko and parmesan. Once that is integrated your filling is done.
I de-stem my mushrooms and line them all up while my filling is cooking. I like being prepared to stuff when the filling is warm.
Your going to want to use a spoon or something to fill your mushroom caps but let me just tell you right now it’s a waste of time. Use your hands and save yourself the hassle.
Bake your stuffed mushrooms for 30 minutes at 350 degrees. The mushrooms will become tender, the filling will infuse the caps with flavor, and the tops will become crispy. Seriously good.