Sausage & Cheese Stuffed Mushrooms
Sausage and Cheddar Stuffed Mushrooms with a savory filling of spicy Italian sausage, sharp cheddar, and scallions, all nestled in tender mushroom caps and topped with Pecorino Romano.
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 13x9 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.