American-Style Stuffed Mushrooms

Meaty mushroom caps with juices beaded from roasting, topped with a golden and crispy sausage stuffing. The scent of roasted garlic and melted cheese fills the air as they come out of the oven.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 374
• Protein: 15 g
• Carbs: 16 g
• Fat: 28 g

Ingredients

• 12 piece Button mushroom ( large size )
• 250 g Sausage meat ( fresh )
• 1 piece Onion ( finely minced )
• 1 piece Garlic ( clove pressed )
• 30 g Salted butter
• 50 g Breadcrumbs
• 40 g Parmesan cheese ( grated )
• 10 g Parsley ( chopped )
• 1 pinch Black pepper ground

Instructions

1. Prepare the mushrooms

   Clean the mushrooms. Remove the stems with a quick snap without breaking the caps. Finely mince the stems with a knife.

2. Sauté the filling

   In a pan, melt the butter. Sauté the minced onion and garlic until translucent. Add the sausage meat and minced stems. Cook until the meat is browned and the mushroom moisture has evaporated.

3. Bind the stuffing

   Remove from heat, then stir in breadcrumbs, parmesan, and parsley. Mix until you get a cohesive stuffing. Season generously with pepper.

4. Stuff and bake

   Preheat oven to 200°C. Fill each cap with a mound of stuffing. Bake until the crust is golden brown and the mushroom feels tender when pressed.

Chef's tips

• Don't wash mushrooms in water, they'll soak it up like sponges; use a damp cloth instead.
• If the stuffing seems too dry, add a tablespoon of white wine to deglaze the pan before binding.

Storage

Keeps for 2 days in the refrigerator in an airtight container. Reheat in the oven to maintain crispiness.