Sausage-Stuffed Mushrooms Recipe

Juicy, savory, and cute as a button, these sausage-stuffed mushroom bites are an appetizer to warm up even the dreariest of winter afternoons with the promise of tasty things to come.

Mushrooms naturally contain a group of chemical compounds called glutamates, which enhance the savory taste of protein-containing foods.

Add that to the richness of the sausages and the crispy exterior, and you’ve got 20 miniature bites of deliciousness, ready to impress your guests, or just treat yourself to something a little bit special.

If you don’t need any appetizers but still want to enjoy some mushrooms, you could also serve these as a side dish or even make them into a meal – just use bigger mushrooms.

This would make a unique side dish for a Thanksgiving meal, especially since the oven time (about 40 minutes) is just about how long you should let the turkey rest after pulling it out of the oven. Pop the mushrooms in when you take the bird out, and they’ll both be ready to go at the same time.

You can use pretty much any type of sausage you like to make the fillings: spicy chorizo, mild Italian, bratwurst, or whatever else tickles your fancy.

You can also pick the mushrooms that taste best to you; just make sure they’re big enough to hold the stuffing. Go for a classic favorite like button mushrooms, or take a risk and try something new – either way, they’re sure to disappear off the serving plate in a hurry.

Sausage-Stuffed Mushrooms Recipe

MAKES: 20 PREP: 15 min COOK: 1h

Ingredients

• 20 large button mushrooms;
• 1 lb. sausages, casings removed;
• 1 onion, thinly chopped;
• ½ bell pepper, thinly chopped;
• 2 garlic cloves, minced;
• ⅔ cup almond meal;
• 2 tbsp. fresh parsley leaves, minced;
• 2 tbsp. olive oil;
• Cooking fat;
• Sea salt and freshly ground black pepper;

Preparation

1. Preheat your oven to 325 F.
2. Remove the stems from the mushrooms. Chop the removed stems finely and set aside.
3. Toss the mushroom caps in a bowl with the olive oil, and set aside.
4. Melt some cooking fat in a skillet placed over medium heat.
5. Add the sausages to the skillet and cook for 8 to 10 minutes while breaking them apart into tiny pieces with a wooden spoon.
6. Add the chopped mushroom stems, onion, bell pepper, and garlic to the sausages, and cook for another 5 minutes.
7. Add the almond meal and stir until well combined with the other ingredients. Remove from the heat.
8. Add the parsley, give it a good stir, and season to taste with salt and pepper.
9. Fill each mushroom cap with a generous amount of the sausage mixture.
10. Line all the stuffed mushrooms on a baking sheet and place them in the oven.
11. Cook for about 40 minutes or until the stuffing is browned and crusty.
12. Remove from the oven and serve while warm.

📖 Recipe

Sausage-Stuffed Mushrooms Recipe

As cute as they are delicious, these perky little mushrooms make a great snack, appetizer, or side dish for any occasion.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Appetizer

Cuisine American

Servings 4 people

Calories 557 kcal

Ingredients

  

1x2x3x

• 20 large button mushrooms
• 1 lb. sausages casings removed
• 1 onion thinly chopped
• ½ bell pepper thinly chopped
• 2 garlic cloves minced
• ⅔ cup almond meal
• 2 tbsp. fresh parsley leaves minced
• 2 tbsp. olive oil
• Cooking fat
• Sea salt and freshly ground black pepper

Instructions

 

• Preheat your oven to 325 F.
• Remove the stems from the mushrooms. Chop the removed stems finely and set aside.
  20 large button mushrooms
• Toss the mushroom caps in a bowl with the olive oil, and set aside.
  2 tbsp. olive oil
• Melt some cooking fat in a skillet placed over medium heat.
  Cooking fat
• Add the sausages to the skillet and cook for 8 to 10 minutes while breaking them apart into tiny pieces with a wooden spoon.
• Add the chopped mushroom stems, onion, bell pepper, and garlic to the sausages, and cook for another 5 minutes.
  1 lb. sausages, 1 onion, ½ bell pepper, 2 garlic cloves
• Add the almond meal and stir until well combined with the other ingredients. Remove from the heat.
  ⅔ cup almond meal
• Add the parsley, give it a good stir, and season to taste with salt and pepper.
  2 tbsp. fresh parsley leaves, Sea salt and freshly ground black pepper
• Fill each mushroom cap with a generous amount of the sausage mixture.
• Line all the stuffed mushrooms on a baking sheet and place them in the oven.
• Cook for about 40 minutes or until the stuffing is browned and crusty.
• Remove from the oven and serve while warm.

Nutrition

Calories: 557kcalCarbohydrates: 12gProtein: 25gFat: 47gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gTrans Fat: 0.2gCholesterol: 82mgSodium: 732mgPotassium: 718mgFiber: 4gSugar: 5gVitamin A: 1174IUVitamin C: 34mgCalcium: 73mgIron: 3mg

Keyword mushroom, sausage, stuffed

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