Description
These Italian stuffed mushrooms are a perfect appetizer or side dish, featuring tender mushrooms filled with a savory mixture of sausage, sundried tomatoes, and a blend of cheeses. Full of flavor and easy to make, they’re ideal for any occasion!
Ingredients
Scale
- 12 large mushrooms, stems removed
- 1/2 pound Italian sausage, crumbled
- 1/4 cup sundried tomatoes, chopped
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/2 cup mozzarella cheese, shredded
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- Olive oil for drizzling
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Heat a skillet over medium heat and cook the sausage until browned, about 5-7 minutes. Add garlic and cook for another minute.
- Remove from heat and stir in the sundried tomatoes, breadcrumbs, Parmesan, mozzarella, and parsley. Season with salt and pepper.
- Stuff the mushroom caps with the sausage mixture and place them on a baking sheet.
- Drizzle with olive oil and bake for 20 minutes, or until the mushrooms are tender and the filling is golden.
Notes
- For extra flavor, sprinkle more Parmesan cheese over the mushrooms before baking.
- You can substitute the Italian sausage with ground turkey for a lighter option.
- Make sure not to overstuff the mushrooms, as they may break.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 220
- Fat: 16g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 14g