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Breakfast

Sausage Stuffed Mushrooms

Go ahead and double this recipe because these easy, elegant sausage stuffed mushrooms disappear fast—tender mushrooms stuffed with herb-infu View More expand_more

Go ahead and double this recipe because these easy, elegant sausage stuffed mushrooms disappear fast—tender mushrooms stuffed with herb-infused breakfast sausage and tangy cheeses. Next-level delicious!

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Sausage Stuffed Mushrooms
alarm
Total Time:
45 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
8 Servings

Ingredients


Featured products for this recipe
Product Image
1 lb.
20-24
Button or baby bell mushrooms, medium to large
20-24
for brushing
Olive oil
for brushing
1
Shallot, minced
1
3
Garlic cloves, minced
3
1/2 tsp.
Marjoram
1/2 tsp.
1 tsp.
Fresh thyme
1 tsp.
2 tsp.
Fresh sage, diced
2 tsp.
1/4 tsp.
Salt
1/4 tsp.
1/4 tsp.
Black pepper
1/4 tsp.
1/4 cup
Panko
1/4 cup
4 oz.
Cream cheese, softened and cubed
4 oz.
1/4 cup
Sharp cheddar
1/4 cup
1/4 cup
Parmesan
1/4 cup
1 tbsp.
Fresh parsley, minced
1 tbsp.

Directions


  1. Preheat oven to 450°F.

  2. Gently clean portobello mushrooms with a damp paper towel—avoid rinsing to keep them from getting soggy.

  3. Remove stems and gills from the mushrooms with a small spoon. Brush caps with olive oil and place cap-side up on a greased wire rack. Roast for 5–10 minutes, until lightly browned.

  4. Remove mushrooms from the oven and let them rest cap-side up for 15 minutes to release moisture. Lower oven temperature to 375°F.

  5. For the stuffing, warm 1 tablespoon of olive oil in a skillet over medium heat. Sauté minced garlic and shallots for 2–3 minutes, until fragrant.

  6. Add Smithfield ground sausage, breaking it apart with a wooden spoon. Cook until browned and fully done.

  7. Reduce heat to low. Stir in marjoram, thyme, sage, salt, pepper, and panko. Cook for 2 minutes, stirring constantly. Add cream cheese and stir until melted.

  8. Remove from heat and fold in shredded cheddar and Parmesan.

  9. Flip mushroom caps over and generously fill with sausage mixture. Bake for 10–15 minutes, until tops are golden

  10. Garnish with fresh parsley, serve warm and enjoy!

For the Love of Meat

Ingredients


Featured products for this recipe
20-24
Button or baby bell mushrooms, medium to large
20-24
for brushing
Olive oil
for brushing
1
Shallot, minced
1
3
Garlic cloves, minced
3
1/2 tsp.
Marjoram
1/2 tsp.
1 tsp.
Fresh thyme
1 tsp.
2 tsp.
Fresh sage, diced
2 tsp.
1/4 tsp.
Salt
1/4 tsp.
1/4 tsp.
Black pepper
1/4 tsp.
1/4 cup
Panko
1/4 cup
4 oz.
Cream cheese, softened and cubed
4 oz.
1/4 cup
Sharp cheddar
1/4 cup
1/4 cup
Parmesan
1/4 cup
1 tbsp.
Fresh parsley, minced
1 tbsp.

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