Pioneer Woman Slow Cooker Sausage and Potato Soup Recipe
The Ina Garten Sausage Stuffed Mushrooms Recipe is a party favorite. It is the perfect appetizer for any holiday gathering.
Ingredients
- 16 extra-large white stuffing mushrooms.
- 5 ounces sweet Italian sausage no casings.
- 2 tablespoons good quality olive oil.
- 1/2 cup chopped green onions scallions.
- 1 teaspoon minced fresh garlic.
- 2/3 cup Panko or dry breadcrumbs.
- 5 ounces cream cheese room temperature.
- 1/3 cup freshly grated Parmesan cheese.
- 2 tablespoons chopped fresh parsley.
- 1/2 teaspoon kosher salt.
- 1/2 teaspoon ground black pepper.
Instructions
Clean the Mushrooms
- Clean the mushroom caps with damp paper towels. Do not soak them in a bowl of water.
Remove the Stems
- Carefully pull the stems out of the caps. Save the stems but do not break caps.
Chop the Stems
- Chop the mushroom stems into very small pieces. You will add these to the filling later.
Cook the Sausage
- Heat olive oil in a pan over medium heat. Cook the sausage meat until it is brown.
Add Stems and Onions
- Add the chopped stems to the hot pan. Stir in the green onions and cook well.
Add Garlic
- Stir in the minced garlic for one minute. Do not let the garlic turn dark brown.
Combine the Filling
- Put the sausage mixture into a mixing bowl. Add the breadcrumbs and the soft cream cheese.
Add Cheeses and Herbs
- Stir in the Parmesan cheese and fresh parsley. Add the salt and the black pepper now.
Stuff the Caps
- Fill each mushroom cap with a large spoonful. Press the filling down so it stays inside.
Bake the Dish
- Bake at 400 degrees for 20 to 25 minutes. The tops should look golden and very crispy.
Notes
- Choose Large Caps: Use big mushrooms to hold more filling.
- Soften the Cheese: Let cream cheese sit out before mixing.
- Don't Wash Mushrooms: Water makes the mushrooms turn very slimy.
- Brown the Meat: Make sure the sausage is fully cooked first.
- Use Fresh Parsley: It adds a bright color and fresh taste.
- Stuff Them High: Do not be afraid to pile filling high.
- Serve Them Hot: These taste best right out of the oven.