- cremini or portabella mushrooms 24 large
- Italian (or other) sausage meat 1 pound
- yellow onion 1 diced
- Mozzarella or cheddar cheese 1 cup shredded
- Italian bread crumbs 1/4 cup
- garlic minced 1 clove
- Fresh parsley 1 tablespoon minced
Mushrooms, garlic, breadcrumbs, sausage meat and cheese create a taste sensation in these sausage stuffed mushrooms.
You could also use turkey or chicken as a healthier option, and use half-fat cheese.
Serve up as a party food, or as an appetizer – or even for lunch. They are quick and easy to make, but look very impressive.
Preheat oven to 350F/160 C fan/gas mark 4.
Remove the stems, and using a spoon, scrape out inside of the mushrooms to make room for the filling.
In a large skillet add the scrapings from the mushrooms, the sausage meat and the onion to the skillet and cook until lightly browned.
With some types of sausage, you may need to add a little olive oil to stop it sticking to the pan.
Remove any oil that’s left as best as you can from the pan once the meat and onions are cooked.
Add the cheese, bread crumbs, garlic and parsley and stir well to combine.
Scoop spoonfuls of the mixture into each mushroom, rounding off the top.
Put the mushrooms on a baking tray, and cook for 12-15 minutes. Garnish with additional parsley when they come out of the oven, if desired.
You can use cream cheese in place of hard cheese, or you can sauté up some mixed veggies to add to the sausage meat.