Description
These stuffed mushrooms are a savory appetizer featuring cremini or white mushrooms filled with a flavorful mixture of hot pork sausage, cream cheese, goat cheese, aromatic herbs, and parmesan, baked to golden perfection for a delightful bite-sized treat.
Ingredients
Scale
Mushrooms
- 24 stuffer mushrooms (cremini or white)
- Reserved minced mushroom stems
Seasonings & Oil
- ¼ cup olive oil
- 1 teaspoon lemon juice
- ¼ teaspoon kosher salt
- â…› teaspoon ground black pepper
Sausage & Vegetables
- ¼ pound hot pork sausage
- ½ cup minced onion
- 3 cloves garlic, minced
- ¼ cup dry white wine (not cooking wine)
Cheeses & Eggs
- 3 ounces cream cheese, softened (⅜ brick)
- 3 ounces goat cheese, softened
- 1 egg yolk
- 3 tablespoons freshly grated Parmesan cheese
Bread & Herbs
- 4 slices hearty sandwich bread (white or wheat, roughly torn)
- 1 teaspoon chopped fresh herbs (thyme, parsley, tarragon, or chervil)
- ½ teaspoon herbs de Provence
Butter
- 2 tablespoons unsalted butter, melted (¼ stick)
Instructions
- Prepare the mushrooms: Clean and carefully remove stems from the 24 mushrooms, keeping the caps intact. Mince the reserved mushroom stems and set aside for the stuffing mixture. Drizzle the mushroom caps with olive oil, lemon juice, salt, and pepper to lightly season them.
- Cook the sausage and aromatics: In a skillet over medium heat, cook the hot pork sausage until browned and cooked through. Add the minced onion and garlic, sautéing until softened and fragrant. Deglaze the pan with the ¼ cup of dry white wine and allow it to reduce slightly. Stir in the minced mushroom stems and cook briefly to combine all flavors. Remove from heat and let the mixture cool.
- Prepare the stuffing: In a mixing bowl, combine the cooled sausage mixture with softened cream cheese, goat cheese, egg yolk, Parmesan cheese, herbs de Provence, chopped fresh herbs, and the torn bread pieces. Mix thoroughly until the ingredients form a cohesive stuffing.
- Stuff and bake the mushrooms: Preheat the oven to 375°F (190°C). Spoon the prepared stuffing mixture into each mushroom cap generously, pressing slightly to fill. Place the stuffed mushrooms on a baking sheet, brush the tops with melted unsalted butter for extra richness, and bake for about 20 minutes or until the mushrooms are tender and the filling is golden and bubbly.
Notes
- Use fresh mushrooms for best texture; avoid soaking them in water.
- Dry white wine adds depth but can be substituted with chicken broth if preferred.
- Torn bread provides texture and helps bind the stuffing; stale bread works well.
- Feel free to adjust the herbs and cheeses to suit taste preferences.
- These appetizers can be prepared ahead and baked just before serving.
