Are you one of those people that loves mushrooms or are you one that hates them? I feel like most people are either strongly on one side of the fence or the other when it comes to these little guys.
Mushrooms used to be something that I did not like when I was younger (I think it was a textural thing?), but now I absolutely love. Especially when they are stuffed full of goodness.
These stuffed ‘shrooms are pretty decadent and are perfect for a fancy date night in or to take for an appetizer at a party.
- 1 pack of baby bella mushrooms
- 8 ounces of fontina cheese, cut into cubes
- 1/2 pound Italian sausage
- 1/2 yellow onion, very finely diced
- 4 garlic cloves, minced
- 1 tablespoon fresh oregano leaves, minced
- 1 tablespoon fresh thyme leaves, minced
- 1 tablespoon fresh parsley leaves, minced + more for garnish
- 1/3 cup white wine
- 1-1/2 cup panko bread crumbs
- Preheat oven to 350ºF. Pull out the stems of the mushrooms and then place the mushrooms on a lined sheet pan. Chop the stems very very finely and set aside.
- In a large skillet, crumble and begin to cook the Italian sausage over medium-high heat. Add the onion, garlic, and chopped mushroom stems. Stir and cook for 3 minutes, or until the sausage is browned. Drain off any excess grease.
- Add the minced herbs and stir to combine, then pour in the wine. Stir and cook for about 3 minutes or until the wine has mostly cooked off.
- Turn off the heat and add the panko, then stir to combine.
- Place a cube of the fontina cheese into each mushroom cap. Use a tablespoon scoop to mound the mixture on top of each mushroom cap and repeat with the remaining mushrooms.
- Bake until the topping is deep golden brown about 20 minutes. Transfer to a serving platter, sprinkle more parsley, and serve immediately.
- If you have any remaining stuffing for the mushrooms, you can refrigerate up to 3 days. To use, place the stuffing mixture into a skillet and allow to heat up thoroughly before stuffing on top of the mushrooms.
Preheat oven to 350ºF.
On a cutting board, pull the stems out of some mushrooms. Place the mushroom caps on a baking sheet pan that has been lined.
Very finely mince the stems of the mushrooms.
Add some Italian sausage to a large skillet, crumble, and begin to cook the sausage over medium-high heat.
Stir in the mushroom stem pieces, some very finely diced onion, and minced garlic.
Cook and continue to stir for about 3 minutes or until the sausage is browned, drain off any remaining fat.
Throw in some minced oregano, minced thyme, and minced parsley.
Then pour in some white wine (or chicken broth). Stir and cook for about 3 minutes or until the wine is mostly cooked off.
Turn off the heat and add some panko bread crumbs. Then stir to combine.
Stuff the mushrooms with little cubes of fontina cheese.
Use a tablespoon scoop to mound the mixture on top and repeat with the remaining mushrooms.
Bake until topping is deep golden brown, about 20 minutes.
Transfer to a serving platter, sprinkle more parsley, and serve.