SAUSAGE STUFFED MUSHROOMS

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INSTRUCTIONS

  1. Preheat oven to 350 degrees. Wash the mushrooms lightly and promptly dry them thoroughly with paper towels
  2. Heat the olive oil and melt the butter in a large skillet over medium heat. Add the sausage and brown it. When the sausage is about halfway browned, add the chopped onion and cook for several minutes. 
  3. Reduce the heat to low and add the garlic, marjoram, sea salt, and fresh ground black pepper. Cook for 1 minute, stirring constantly.  Remove from the heat and let the mixture cool.
  4. Add the sausage mixture to a large bowl with the cream cheese, Parmesan cheese, breadcrumbs, and 1 1/2 tablespoons parsley. Stir to combine and spoon or scoop the sausage mixture into the mushroom caps.
  5. Sprinkle with remaining parsley and bake uncovered for 20 minutes. 

NOTES

  • Mushrooms are like sponges, so lightly rinse them to remove the dirt and promptly dry them with paper towels. If preferred, you can wipe them clean with a damp paper towel. Never soak them in water.
  • If desired, you can precook the mushrooms to remove more moisture. Using a broiler pan or screen over a baking sheet, place your washed mushrooms cap side up on the screen. Lightly spray with olive oil. Bake for about 7 minutes to cook excess moisture out of the mushrooms. Once removed from the oven, let them remain cap-side up for about 15 minutes.
  • You can use Italian pork sausage or unseasoned pork sausage. I have used both, and they both taste equally delicious.
  • For optimal flavor, use fresh grated Parmesan Cheese.
  • If planning for a party, the stuffing for these mushrooms can be made up to three days in advance and stored in an airtight container in the refrigerator. It is best to stuff them no more than a few hours in advance. If stuffing in advance, keep them covered in the refrigerator until 40 minutes before baking.
  • Always soften your cream cheese and cut it into small cubes, as it is so much easier to combine.
  • Use a small scoop to make light of stuffing the mushrooms. It is so much easier.
  • For parties, I cook them staggered. I store several baking sheets uncooked in the refrigerator and pull them out as needed and bake the sheets off one at a time. That way, you can offer your guest fresh hot Sausage Stuffed Mushrooms right out of the oven.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or the microwave.

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