Stuffed Mushrooms are a classic hors d’oeuvre and for good reason! They are bite size, full of flavor, and entirely customize-able to suit any palate. I had created this recipe years ago as a canape for a little cocktail party and have basically never altered it since. It is especially nice because they taste great both hot straight out of the oven, or at room temperature.
These stuffed mushrooms only take about 40 minutes from start to finish, and because 20 minutes of that is baking, the passive time allows you to make another hors d’oeuvre or craft a specialty cocktail for your get together.
This recipe makes 15 mushrooms (as that is the amount that fits on my baking sheet, but as always you can scale it up or down for your needs).
If you like baked mushrooms, try my baked Shiitake mushrooms and feta!
Ingredients
- 15 Crimini Mushrooms. (Crimini are also known as Baby Portobello, and have a great meaty taste).
- 2 Italian Sausage Links
- 2 Shallots
- 2 Cups Gran Padano
- 2 Tablespoons Garlic Powder
- 3 Tablespoons Tomato Paste
- 1 Tablespoon Olive Oil
- 1 Teaspoon Paprika
- Salt to taste
- Curly Parsley to Garnish
Instructions
1. Begin by preheating your oven to 175 °C
2. Wash your mushrooms and remove the stems. Take a paring knife and cut away at the opening a little to make the cap-hole wider. Lightly oil the caps and place upside down on a baking tray.
3. Mince the mushroom stems and place in a hot pan with the olive oil. Let cook for a few minutes while dicing the shallots.
4. Add the shallots and stir around. Lower heat to medium.
5. Remove the casing from the Italian Sausage and add to the pan. Mix the meat as it cooks trying to get it into small pieces.
6. Add Garlic Powder and Paprika and stir. At this point you can add salt if you desire, but be careful because the Gran Padano Cheese is quite salty in and of itself.
7. Add the Tomato Paste and fully incorporate. Turn heat to low and cook for a few minutes.
8. Remove pan from heat and scoop filling into the mushroom caps. Fill the hole and then some to create a little mound. Shave over the Gran Padano cheese to completely cover the filling. It should look like a little white hill.
9. Place in the oven for 20 minutes. If your oven has a broil feature, turn that on the last 3 minutes of cook time. These can be served immediately hot from the oven, or allowed to cool to room temperature. Garnish with Curly Parsley and enjoy!
Note: The best thing about stuffed mushrooms is the sheer variety with which you can substitute ingredients. You can replace the sausage with ground beef, or chopped bacon, or even tofu for a vegetarian option. The Gran Padano can be easily subbed for Parmesan (or really any hard cheese you like). Like seafood? Try my delicious crab stuffed mushrooms for a perfect canape.
Stuffed Mushrooms
Ingredients
- 15 Crimini Mushrooms
- 2 Links Italian Sausage
- 2 Shallots
- 2 Cups Gran Padano
- 2 Tbsp Garlic Powder
- 3 Tbsp Tomato Paste
- 1 Tbsp olive oil
- 1 Tsp Paprika
- Salt to taste
- Curly Parsley Garnish
Instructions
- Begin by preheating your oven to 175 °C
- Wash your mushrooms and remove the stems. Take a paring knife and cut away at the opening a little to make the cap-hole wider. Lightly oil the caps and place upside down on a baking tray.
- Mince the mushroom stems and place in a hot pan with the olive oil. Let cook for a few minutes while dicing the shallots.
- Add the shallots and stir around. Lower heat to medium.
- Remove the casing from the Italian Sausage and add to the pan. Mix the meat as it cooks trying to get it into small pieces.
- Add Garlic Powder and Paprika and stir. At this point you can add salt if you desire, but be careful because the Gran Padano Cheese is quite salty in and of itself.
- Add the Tomato Paste and fully incorporate. Turn heat to low and cook for a few minutes.
- Remove pan from heat and scoop filling into the mushroom caps. Fill the hole and then some to create a little mound. Shave over the Gran Padano cheese to completely cover the filling. It should look like a little white hill.
- Place in the oven for 20 minutes. If your oven has a broil feature, turn that on the last 3 minutes of cook time. These can be served immediately hot from the oven, or allowed to cool to room temperature. Garnish with Curly Parsley and enjoy!
