What Goes In
- 24 white mushrooms (1½ to 2 inches in diameter)
- 2 tablespoons canola oil
- 2 tablespoons balsamic vinegar
- 1¼ teaspoons sea salt, divided
- 1 teaspoon black pepper, divided
- 12 ounces hot Italian sausage, casings removed
- 1 cup shredded Gruyere cheese
- 4 scallions, thinly sliced
- ¼ cup panko bread crumbs
- 3 tablespoons white wine
- 1 tablespoon chopped fresh parsley
- 1 teaspoon garlic powder
- ¼ cup grated Pecorino Romano cheese
Prep the Mushrooms
Heat oven to 425F with rack in the center.
Pop stems out of all mushrooms. Chop half the stems fine, toss the rest.
Mix oil, vinegar, 1 teaspoon salt, and ½ teaspoon pepper in a bowl. Toss mushroom caps in this mixture until coated. Let them sit while you make filling.
Make Filling
In a bowl, mix sausage, Gruyere, scallions, panko, wine, parsley, garlic powder, chopped stems, remaining ¼ teaspoon salt, and ½ teaspoon pepper.
Really work it together with your hands until everything’s distributed.
Stuff and Bake
Spray a 12-inch oven-safe skillet or 13×9 baking dish.
Pack sausage mixture into each mushroom cap. Arrange in the pan.
Sprinkle Pecorino Romano over tops.
Bake ~35 minutes until filling’s cooked through and tops are golden.
Rest 10 minutes – the insides are molten. Transfer to a platter.
You need about 1½ pounds mushrooms to get 24 good caps. These hold great in the fridge overnight before baking – perfect for parties. The wine in the filling keeps everything moist.
Sausage & Cheese Stuffed Mushrooms
Ingredients
- 24 white mushrooms 1½ to 2 inches in diameter
- 2 tablespoons canola oil
- 2 tablespoons balsamic vinegar
- 1¼ teaspoons sea salt divided
- 1 teaspoon black pepper divided
- 12 ounces hot Italian sausage casings removed
- 1 cup shredded Gruyere cheese
- 4 scallions thinly sliced
- ¼ cup panko bread crumbs
- 3 tablespoons white wine
- 1 tablespoon chopped fresh parsley
- 1 teaspoon garlic powder
- ¼ cup grated Pecorino Romano cheese
Instructions
- Remove stems from mushrooms, finely chop half the stems.
- Mix oil, vinegar, 1 tsp salt, 1/2 tsp pepper; coat mushroom caps.
- Combine sausage, Gruyere, scallions, panko, wine, parsley, garlic powder, chopped stems, 1/4 tsp salt, 1/2 tsp pepper.
- Heat oven to 425F.
- Spray 12-inch oven-safe skillet or 13×9 baking dish.
- Fill mushroom caps with sausage mixture, arrange in pan.
- Top with Pecorino Romano.
- Bake 35 minutes until golden and cooked through.
- Rest 10 minutes before serving.
