American-Style Stuffed Mushrooms
Ingredients
- 12 pcButton mushroom (large size)
- 250 gSausage meat (fresh)
- 1 pcOnion (finely minced)
- 1 pcGarlic (clove pressed)
- 30 gSalted butter
- 50 gBreadcrumbs
- 40 gParmesan cheese (grated)
- 10 gParsley (chopped)
- 1 pinchBlack pepper ground
Method
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.
- 1
Clean the mushrooms. Remove the stems with a quick snap without breaking the caps. Finely mince the stems with a knife.
- 2
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
Remove from heat, then stir in breadcrumbs, parmesan, and parsley. Mix until you get a cohesive stuffing. Season generously with pepper.
- 4
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the refrigerator in an airtight container. Reheat in the oven to maintain crispiness.
