Italian Style Stuffed Mushrooms
Hi Everyone! Since it is #foodiefriday I thought it would be nice to share this easy stuffed mushrooms recipe with you. I have wanted to make stuffed mushrooms for awhile and was shopping at Costco this week when I found these beautiful big mushrooms. I just had to get them for stuffing!
The ingredient list is really basic and you can get everything at your local grocery store. Some of the ingredients can be customized to your own taste, and I will be going over to variations one that is dairy free and one with Pecorino Romano grated cheese.
To start you want to wash all of the mushrooms, then remove the stems. I just twist the stems out (and save them for sauteing the next morning with breakfast!). Next scrape around the inside to remove the gills. You want to remove the gills to give you more room for stuffing (yum!) and to reduce the amount of liquid that the mushrooms give off when cooking. Place all of the cleaned in a baking dish with a little bit of oil in the bottom.
Next prepare the stuffing. Saute a medium onion with three Italian chicken sausages. When that was just about cooked I added about 2 cups of fresh baby spinach and just cooked it a little longer to make sure the spinach is wilted. Let this cool a little then add in 2 eggs beaten and bread crumbs (I like to use the Italian seasoned breadcrumbs). Usually I just eyeball the breadcrumbs but it usually ends up being between ½ cup and 1 cup. I recommend mixing in the bread crumbs ¼ cup at a time. The consistency should end up being like a cake batter. If you are going dairy free stop here!!! You can skip ahead to stuffing your mushrooms. If you want to add cheese, mix in between ¼ and ½ cup of grated Pecorino Romano cheese. This will make the stuffing come together even more.
To stuff your mushrooms you want to scoop the stuffing into your prepared mushroom caps. I like to fill them so that the stuffing is gently mounded on the top. If you are going dairy free you can put them in the oven at this point. If you are going to dairy route, you want to sprinkle a little more grated cheese over the top of the mushrooms. Preheat the oven to 350 degrees Fahrenheit, and bake the mushrooms for 20-30 minutes or until the tops are lightly browned and the mushrooms are cooked through.
There will still be some liquid left in the bottom of the pan so you want to remove and serve on either a platter or refrigerate in an airtight container. You can reheat in the oven for 10 minutes or if you are in a hurry 2 minutes in the microwave. For a video on how to make these stuffed mushrooms click here. Enjoy!