italian sausage stuffed mushrooms
(1 RATING)
I prefer to use a small mellon baller to stuff the mushroom caps.
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prep time
20 Min
cook time
45 Min
method
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yield
8-12 serving(s)
Ingredients
- 24 medium baby portabello whole mushrooms, rinsed, stems and gills removed
- 1 pound mild italian bulk sausage
- 1/2 pound hot italian bulk sausage
- 1/4 cup italian bread crumbs
- 4 tablespoons fresh romano cheese, grated
- 3 ounces mozzarella cheese, grated
- 1 - large egg, beaten well
- 2 tablespoons fresh cilantro, chopped fine
- 1/2 teaspoon fresh ground pepper
- 2 tablespoons worcestershire sauce
- - olive oil spray or mist
- 2 tablespoons butter, softened
How To Make italian sausage stuffed mushrooms
-
Step 1Preheat oven to 350 degrees. Grease a 9x13 baking pan with the butter. In large bowl mix together the bulk Italian sausages, egg, Italian bread crumbs, cilantro, mozzarella cheese, Worcestershire sauce, and pepper. Place mushroom caps stem side up in a greased 9x13 pan. Using a small mellon baller, scoop italian sausage mixture into the mellon baller. Now place the Italian sausage "meatball mixture" into each of the mushroom caps. Sprinkle with Romano cheese and mist with olive oil to moisten the top of the sausage "meatball".
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