Italian Sausage Stuffed Mushrooms Appetizer
PREP TIME: 10 minutes
COOK TIME: 25 minutes
SERVINGS: 10
1 8-inch French bread loaf
4 tablespoons olive oil
1/2 pound of loose Italian sausage
1 tablespoon fresh chopped rosemary
1/2 cup of grated Parmesan cheese + 1/4 cup
1/2 cup of breadcrumbs
2 eggs
Kosher salt and fresh cracked pepper to taste
30 domestic mushrooms, stems removed
13x9 Reynolds® Bakeware Pan
1:Preheat oven to 450 degrees F.
2:Place bread in a large bowl and fill it up with water, making sure to completely submerge the bread.
3:Next, in a large sauté pan with 1 tablespoon of olive oil on medium-high heat cook the Italian sausage until it completely cooked through. Using a spoon, break up the sausage while it is cooking so that any large chunks are broken up. Once the sausage is cooked, place in the refrigerator to cool.
4:Remove the bread from the water and squeeze the bread until all of the liquid is out. Place the bread in a large bowl along with the cooled Italian sausage, rosemary, Parmesan cheese, bread crumbs, eggs, salt and pepper and mix until completely combined and set aside.
5:Rub the mushroom caps down with the 3 tablespoons of olive oil and season them on all sides with salt and pepper and place them cap side down in a 13x9 Reynolds® Bakeware pan. Take a small amount of stuffing and stuff each mushroom until the stuffing is all gone. Once they are all stuffed, top off with the remaining 1/4 cup of Parmesan cheese and bake in the oven for 25 minutes. Take bakeware out of the oven and allow to cool for 5 minutes. Serve hot.
INGREDIENTS
1 8-inch French bread loaf
4 tablespoons olive oil
1/2 pound of loose Italian sausage
1 tablespoon fresh chopped rosemary
1/2 cup of grated Parmesan cheese + 1/4 cup
1/2 cup of breadcrumbs
2 eggs
Kosher salt and fresh cracked pepper to taste
30 domestic mushrooms, stems removed
13x9 Reynolds® Bakeware Pan
DIRECTIONS
1:Preheat oven to 450 degrees F.
2:Place bread in a large bowl and fill it up with water, making sure to completely submerge the bread.
3:Next, in a large sauté pan with 1 tablespoon of olive oil on medium-high heat cook the Italian sausage until it completely cooked through. Using a spoon, break up the sausage while it is cooking so that any large chunks are broken up. Once the sausage is cooked, place in the refrigerator to cool.
4:Remove the bread from the water and squeeze the bread until all of the liquid is out. Place the bread in a large bowl along with the cooled Italian sausage, rosemary, Parmesan cheese, bread crumbs, eggs, salt and pepper and mix until completely combined and set aside.
5:Rub the mushroom caps down with the 3 tablespoons of olive oil and season them on all sides with salt and pepper and place them cap side down in a 13x9 Reynolds® Bakeware pan. Take a small amount of stuffing and stuff each mushroom until the stuffing is all gone. Once they are all stuffed, top off with the remaining 1/4 cup of Parmesan cheese and bake in the oven for 25 minutes. Take bakeware out of the oven and allow to cool for 5 minutes. Serve hot.
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