Bex's Savory Sausage Stuffed Mushrooms

Bex's Savory Stuffed Mushrooms

I just made these for a friends annual Holiday Cocktail Party and Everyone just loved them!!  They are super easy to make and I made the stuffing beforehand and just assembled at her house and cooked them there, but these can totally be made in advance and are just as good served at room temperature as they are served warm.   I used a Sweet Italian Turkey Sausage but any kind of Sausage would work for this recipe and the next time I make them I'm going to use a nice Spicy Sausage to give them a bit of kick!!

I hope you enjoy!

Ingredients:

2- 16 oz packages of White Button Mushrooms

1 lb Italian Sausage 

1 Sweet Onion - finely chopped

2 Garlic Cloves - finely minced

1 c Panko Bread Crumbs

1 c Parmesan Cheese

4-5 dashes of Worcestershire Sauce

Pinch of Crushed Red Pepper Flakes

Large Pinch of Kosher Salt

5-6 Grinds of Fresh Cracked Black Pepper

Directions:

Prepare the mushrooms by plucking the stems off and place the caps aside to fill later,  the stems need to be finely chopped and will be added to the sausage when it cooks.    

Brown the sausage on medium high heat in a non-stick saute pan along with the chopped up mushrooms stems, onions, garlic, red pepper flakes, Worcestershire sauce as well as the salt & pepper.  

Take mixture off of the heat and put into a large enough bowl to mix in the other ingredients of the Panko bread crumbs and Parmesan cheese.

Mixture ready to be stuffed into the mushroom caps at this point but also can be refrigerated overnight if necessary and used later (don't wait too long though as the mushroom caps will start to wilt).

After stuffing the mixture into the mushroom caps, place them onto a foil-lined baking sheet and bake at 

375 degrees for 8-12 minutes (time will vary depending on how big the mushroom caps are - just check them after the first 8 minutes and you'll know if they need more time or not.

I hope you enjoy this recipe!