Stuffed Mushrooms are an Italian American staple. They are a great side dish or appetizer. They are great for the holidays and can be made in advance.
For this recipe I use Italian Style Bread Crumbs. I have a recipe for this here on my website and it is also in my cookbook. These are a staple in my kitchen and can be used in so many things. The best is frying chicken cutlets. They are a game changer. I make a large batch and freeze, so I always have them on hand.
Stuffed Mushrooms
(Around 35 mushrooms)
Ingredients
10 oz Mushrooms, use button or baby bella
2 tbsp. Olive Oil, plus more for greasing the bottom of pan
¼ lb. Cheese & Parsley Sausage, no casing
2 Garlic Cloves, chopped
3/4 cups Whole Tomatoes, Puréed
½ tsp. Salt
¼ tsp. Pepper
⅛ tsp. Hot Pepper Flakes
½ cup, plus 2 tbsp. Italian Style Bread Crumbs (I have a recipe on my website)
⅓ cup Grated Pecorino Romano, plus more to sprinkle over the mushrooms
Method
Prep the mushrooms by removing the stems. Chop the stems very well and set aside.
Heat up the olive oil in a frying pan and add in the sausage.
Use the side of a wooden spoon to break up the sausage into tiny pieces like you would taco meat.
Add in the garlic and red pepper flakes.
Cool the sausage until all the pink is gone and it gets a little crispy.
Next, get in the stems.
Sautee for about 4 minutes and add in the tomatoes.
Bring to a simmer and add in the salt and pepper.
Cook for about 3 more minutes. Remove from the heat. Cook slightly and then add in the bread crumbs and pecorino.
Combine.
Coat the bottom of a baking dish with olive oil. Stuff each mushroom cap with the sausage mixture.
Place in the greased pan.
Bake for 20 minutes and serve.