Dessertscarriesexperimentalkitchen3.5
Sausage Stuffed Mushrooms
Jumbo mushroom caps stuffed with sweet Italian sausage, Italian breadcrumbs and a combination of cream, Asiago and Pecorino Romano cheeses.
👥 16 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min🔥 Cook: 25 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- pan
- baking sheet
📝 Preparation Steps
1
Preheat oven to 350 degrees F.
2
Remove the stems from the mushrooms, finely chop, and add to a bowl.
3
Toss the chopped mushrooms stems with 3 tablespoons of oil and the Marsala wine. Set aside.
4
Heat remaining oil in small pan over med-high heat, and add the sausage.Crumble sausage as it cooks into small pieces until it is cooked through and no longer pink, approximately ⏱️ 7-10 minutes.
5
Next, add the mushroom stems to the sausage and stir in the scallions and garlic.
garlic, minced1 clove
6
Add breadcrumbs and swirl in the cream cheese until mixture is creamy. Remove from heat.
cream cheese4 ounces
7
Stir in the Pecorino Romano and Asiago cheeses, parsley, salt, and pepper, fill each mushroom cap, and place on a baking sheet.
8
Spray the pan with cooking spray and bake for approximately ⏱️ 20-25 minutes until lightly browned.
cooking spray
Nutrition Facts
calories
181 kcal
fat Content
15 g
serving Size
1 g
fiber Content
1 g
sugar Content
1 g
sodium Content
376 mg
protein Content
6 g
cholesterol Content
27 mg
carbohydrate Content
5 g
saturated Fat Content
5 g
unsaturated Fat Content
9 g
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