Sausage Stuffed Mushrooms
Adapted from Well Plated by Erin
Prep time: 10 minutes
Cook Time: 32 minutes
Servings: makes approximately 42 (based on the size of the mushrooms)
Ingredients
*ingredients purchased at the Saratoga Farmers’ Market
32 ounces whole baby bella mushrooms (look for ones on the larger side, which are easier to stuff)*
1 tablespoon extra virgin olive oil
1 pound Italian sausage (pork, turkey or chicken – sweet or hot)*
½ tablespoon sherry vinegar or red wine vinegar
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
4 green onions finely chopped*
2 cloves garlic minced*
¼ cup Italian seasoned breadcrumbs
4 ounces reduced-fat cream cheese softened to room temperature
1 large egg yolk*
⅔ cup finely grated Parmesan cheese
Chopped fresh parsley*
Directions
Place a rack in the center of the oven. Preheat the oven to 350 degrees F. With a paper towel, wipe off the outsides of mushrooms. Remove and finely chop stems. Set the caps aside.
Heat the oil in a large nonstick skillet over medium. Brown the sausage until cooked through, using a sturdy spoon to break apart the meat into small pieces (sausage is kind of a pain to break into small pieces—once I have the pieces fairly small, sometimes I use a potato masher to split them further). This will take about 8 minutes.
To the skillet, add the mushroom stems, vinegar, salt, and pepper. Cook until the stems are softened, about 4 minutes.
Stir in the green onion, garlic, and Italian breadcrumbs. Set aside to cool.
In a large bowl, stir together the cream cheese, egg yolk, and Parmesan with a fork until smoothly combined.
Fold in the sausage mixture.
With a spoon, generously fill each mushroom cap so that you create a mound on top. Arrange in a baking dish large enough to hold them snugly in a single layer (they will touch at the edges).
Bake the stuffed mushrooms until browned and the filling is cooked through, about 20 minutes. Some liquid may seep out; simply leave it behind in the pan.
Transfer to a serving plate and let cool at least 5 minutes. Sprinkle with fresh parsley. Enjoy warm or at room temperature.
This week’s article: New Year’s Eve Celebrations
The Saratoga Farmers’ Market is open Saturdays, 9:30 a.m. to 1:30 p.m., November through April at tWilton Mall Food Court, accessible from the mall entrance across from BJs. The CDTA’s 450 (from Schenectady) and 452 (from Skidmore College via downtown Saratoga) run to the Wilton Mall hourly on Saturday mornings.
Find us online at www.saratogafarmersmarket.org, where you can sign up for our weekly newsletter and follow us on Facebook and Instagram.
