Savory Sausage-Stuffed Mushrooms
Keep this classic sausage stuffed mushrooms recipe in mind when you’re looking for the perfect savory bite-size passed hors d'oeuvres for entertaining.
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- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 ounces (114g) bulk hot Italian sausage or one 4-ounce link, casing removed
- 1 tablespoon (15ml) dry red wine (such as Pinot Noir)
- 2 medium cloves garlic, finely minced
- 2 teaspoons fresh minced thyme or 1 teaspoon dried thyme
- 1 teaspoon fresh minced oregano or 1/2 teaspoon dried oregano
- 1/2 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume
- 1/4 teaspoon crushed red pepper (optional)
- 1/2 ounce (28g) grated Parmigiano-Reggiano cheese, (about 3 tablespoons), divided
- 2 teaspoons olive oil, divided
- 12 large cremini mushrooms (12 ounces; 340g), cleaned and stems removed (see notes)
- 1 tablespoon (1/4 oz.; 7g) panko breadcrumbs
- Chopped fresh flat-leaf parsley, for garnish
Instructions
- 1
Adjust oven rack to middle position and preheat oven to 425°F (220ºC). Brush bottom of a large (10- or 12-inch) cast iron skillet with 1 teaspoon oil; set aside. In a large bowl, mix the sausage, wine, garlic, thyme, oregano, salt, red pepper (if using), 2 tablespoons Parmigiano-Reggiano, and remaining 1 teaspoon of the oil until well combined.
- 2
Spoon about 2 teaspoons sausage mixture into each mushroom cap; place mushrooms in skillet in even layer, stuffed side up. Sprinkle filled mushrooms evenly with panko and remaining 1 tablespoon Parmigiano-Reggiano.
- 3
Bake until topping is golden brown, mushrooms are tender, and a thermometer inserted into filling registers at least 160°F (70℃), 15 to 20 minutes. Let cool for 5 minutes before transferring to a large serving plate. Garnish with parsley. Serve warm.