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stuffed mushrooms on a serving platter

Stuffed Mushrooms with Sausage & Peppers

Sausage, peppers, and onions are one of my favorite meals. I just love that savory combination of the pork & sweetness of the onions and peppers. In this rendition, those scrumptious, savory, sweet flavors are presented in an easy-to-hold “bowl” of a lightly roasted mushroom. A perfect finger food for an appetizer party! I dare you to eat just one.
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Prep Time 35 mins
Cook Time 15 mins
Total Time 15 mins

Ingredients
  

  • 24 Medium Mushrooms
  • 1 pound Italian Sausage removed from casing
  • 4 T Olive Oil
  • 1 Small Onion finely chopped
  • ½ Red Pepper finely chopped
  • 3 cloves Garlic
  • ½ cup Ricotta
  • ½ cup Panko Crumbs
  • ½ cup Pecorino Romano
  • 3 T Parsley finely chopped
  • 1 T Thyme finely chopped
  • Salt & Pepper to taste

Instructions
 

  • Preheat the oven to 400° F.
  • With a damp towel or vegetable brush, gently wipe the mushrooms to remove any dirt. Remove the dead ends from the stems. Using a melon ball scoop, remove the stems.
    removing the stem of the mushroom
  • Carefully scoop out a little of the cap to make a bigger opening. Chop the stems and caps bits into a fine dice. Set aside.
    scooping out the middle of the mushroom
  • In a medium sauté pan over medium high-heat, add 2 tablespoons of the olive oil; when warm, add the sausage. Using a wooden spoon, break the sausage into pieces.
    sauteing the sausage
  • Cook the sausage 8-10 minutes while stirring and continuing to break into small pieces. When browned, remove with a spotted spoon and place in a medium bowl.
    spooning the cooked sausage into a bowl
  • If needed, add the remaining 2 tablespoons of olive oil to the pan (you may have enough oil left from cooking the sausage); add the chopped mushroom, onions, and peppers and cook until soft, about 4- 5 minutes. Add the garlic and cook another minute.
    sauteing the veggies
  • Remove from the heat and stir in the ricotta until it is melted and mixture is creamy. Add to the cooked sausage.
    mixing the ricotta into the veggie mixture
  • Add the panko, cheese, parsley and thyme, and stir until combined. Season with salt and pepper.
    adding the panko and the herbs to the veggie and meat mixture
  • Place a generous tablespoon of the sausage mixture into each of the mushroom caps. Place on a baking sheet. Bake in a 400° F oven until mushrooms are slightly soft and browned, about 10-15 minutes.
    filling the mushroom caps with the sausage mixture
  • Transfer to serving platter and let cool slightly. Serve warm.

Notes

TIPS & TRICKS
– Because mushrooms have a high water content you never want to submerge them in water. Just brush or wipe them off with a mushroom brush or clean kitchen towel.
– The mushrooms are best served warm. If too hot you could burn your mouth.
– You can prepare the whole recipe a day ahead. Either fill the mushroom caps and place on baking sheet. Then cover with a piece of parchment paper and plastic wrap. (remove paper/plastic before cooking) OR store the filling in a container and place the mushrooms is a clean kitchen towel then in a plastic bag, so they don’t dry out. Fill the mushroom and bake before serving.
– They reheat beautifully.