Sausage Stuffed Mushrooms

I love making sausage stuffed mushrooms because they are the ultimate crowd-pleaser.

📝 Ingredients

• 12 baby portobello mushrooms (or large brown mushrooms)
• 1 tablespoon olive oil
• 1 teaspoon minced garlic
• 1/4 cup minced yellow onion
• 2 Italian sausages
• 1 cup spinach (chopped)
• 1/2 cup bread crumbs (or panko bread crumbs)
• 1 tablespoon chopped parsley
• 1 tablespoon chopped basil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1/4 cup grated parmesan cheese
• 1/2 cup grated mozzarella cheese
• 6 sprigs rosemary (optional )
• 12 sprigs thyme (optional )

👨‍🍳 Instructions

1. 1Preheat the Oven – Set the oven rack to the middle position. Preheat to 400ºF (200ºC). Line a rimmed baking sheet with foil. Grease with olive oil to prevent sticking.
2. 2Prepare the Mushrooms – Quickly rinse the mushroom caps and dry well. Alternatively, wipe away any dirt with a paper towel or pastry brush. Remove the stems, chop them, place them into a small bowl, and set aside.
3. 3Make the Stuffing - Heat a large sauté pan over medium heat. Add 1 tablespoon of olive oil and heat until hot but not smoking. Add minced garlic and onion, sauté until the onions are tender and translucent, about 2 to 3 minutes. Add the chopped mushroom stems, and sauté until tender, 1 to 2 minutes. Add the sausage, and break it into small pieces as it cooks, about 4 minutes. Add the chopped spinach, stir, and cook for 1 minute. Add the bread crumbs, stir, and cook for 2 minutes. Turn off the heat. Add the chopped parsley, basil, grated Parmesan, and mozzarella cheese, and stir to combine. Season with salt and pepper. Set aside.
4. 4Stuff Each Cap - Lightly coat each mushroom cap with olive oil, then season each side with salt and pepper. Stuff each mushroom with about 2 tablespoons of filling, pressing the stuffing into each mushroom cap.
5. 5Bake - Evenly spread rosemary and thyme (if using) on top of the prepared baking sheet. Transfer stuffed mushrooms to the greased baking sheet. Sprinkle each one with bread crumbs for extra crunch. Bake until tender, and the tops are golden brown and crispy, about 18 to 20 minutes.
6. 6Serve – Transfer the stuffed mushrooms to a platter and serve immediately while still hot. If desired, garnish with chopped parsley and parmesan cheese.