Ingredients for Mushroom Stuffed Mushrooms
- 1 pound large mushrooms
- Celery
- 1/2 cup finely chopped onion
- 1/4 cup breadcrumbs
- Garlic Powder
- 1 tablespoon chopped fresh parsley (plus extra for garnish)
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- Butter
- 3 tablespoons olive oil
- 2 cloves minced garlic
- 1/2 cup cooked Italian sausage (removed from casings)
- 1/4 cup grated Parmesan cheese (plus extra for garnish)
- 1 teaspoon dried oregano
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How to Make Mushroom Stuffed Mushrooms
- Preheat oven to 375°F (190°C).
- Clean 1 pound of large mushrooms (cremini, portobello, or a mix) and carefully remove stems, finely chopping them.
- In a large skillet, sauté the chopped mushroom stems with 2 tablespoons of olive oil over medium heat for 5-7 minutes until softened.
- Add 1/2 cup of finely chopped onion and 2 cloves of minced garlic, cook for another 2-3 minutes until fragrant.
- Stir in 1/2 cup of cooked Italian sausage (removed from casings), 1/4 cup of grated Parmesan cheese, 1/4 cup of breadcrumbs, 1 tablespoon of chopped fresh parsley, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Spoon the mixture into the mushroom caps, filling them generously.
- Place the stuffed mushrooms in a baking dish and drizzle with 1 tablespoon of olive oil.
- Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
- Garnish with extra Parmesan cheese and fresh parsley before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
12g
Fat
25g
Carbs
5g
