There’s something really fun about an appetizer that you can pop in your mouth with one bite. These sausage stuffed mushrooms are delicious and quite easy to make. They are also versatile — they can be an elegant addition to a dinner party menu, or they can be served alongside a casual snack buffet for a football game.
Preheat oven to 400 degrees. Diet Tip: If you want to make these stuffed mushrooms keto-friendly, all you need to do is leave out the breadcrumbs. Then, just double the amount of Parmesan cheese, add another tablespoon of cream and voilà — a low-carb appetizer or snack that your keto-dieting friends will adore.
Add oil to a large skillet on low heat. Add the sausage and cook for 8-9 minutes or until it is crumbled and completely browned.
Meanwhile, rinse mushrooms and remove the stems. Reserve the stems and put the mushroom caps on a large baking sheet, stem side down.
Par-bake the mushrooms for 10 minutes to remove excess moisture.
Take them out and when they are cool enough, dab up any moisture with a paper towel. Set aside.
Trim off the mushroom stems’ woody edge and then put the trimmed stems in to the bowl of a food processor. Add the garlic and shallots and pulse until they are minced.
Remove the cooked sausage from the skillet and let it drain on a paper towel. Leave the grease in the skillet.
To the skillet, add the stems, garlic and shallot mixture and the salt and pepper. Sauté for 5 minutes.
Add the sausage back into the skillet along with the breadcrumbs, parmesan cheese and heavy cream. Sauté everything together for 2-3 minutes. Take off the heat and stir in the parsley.
Taste a bit of the stuffing and add more salt and pepper if necessary. If the mixture is too loose, add a little more cream.
After the stuffing is cool enough to handle, stuff each mushroom cap. Sprinkle on a little Parmesan over the stuffed mushrooms and then put them in the oven.
Bake for 20-25 minutes or until golden brown.
Serve immediately. Arrange the mushrooms on a platter and serve them to your guests. Make sure to have cocktail napkins handy because they can be a little bit succulent when you bite into them.
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