Directions:
STEP 1
Preheat the oven to 375° F. Clean the mushrooms and remove the stems. Use a melon baller to remove most of the gills from the mushrooms and to hollow out each mushroom a little. (Save the stems and mushroom leftovers for another use or chop them fine and mix them into the sausage filling.)
STEP 2
Put the sausage in a large bowl, add the onion, seasonings, the egg, 1/2 cup Parmigiano Reggiano, breadcrumbs and parsley. Mix with your hands until well combined.
STEP 3
Fill the mushrooms with a generous scoop of the sausage mixture, piling it high in each mushroom. You can refrigerate the mushrooms until ready for baking.
STEP 4
Put the mushrooms on a greased baking tray, spray lightly with olive oil spray and bake for 20 minutes. Sprinkle the remaining Parmigiano Reggiano over the mushrooms and bake 10 minutes longer. Serve hot.
STARTER
Parmigiano Reggiano® Stuffed Mushrooms
-
1hr
PREP
-
30minutes
COOK
-
209
Calories
Parmigiano Reggiano Stuffed Mushrooms are a classic party staple given a savory twist. The seasoning in Italian sausage makes Parmigiano Reggiano Stuffed Mushrooms especially flavorful. and using hot Italian sausage really gives the mushrooms zing. If you don’t eat pork or would prefer a healthier version, Italian turkey sausage is also available and can easily be substituted for the pork sausage. However, use only Parmigiano Reggiano® cheese in these Parmigiano Reggiano Stuffed Mushrooms for the tastiest results.
Parmigiano Reggiano Stuffed Mushrooms can be served as an appetizer before a dinner and they are always a welcome addition to a buffet table. For a special dinner you can place them on the serving platter, surrounding a beef roast, a roasted chicken or Cornish hens.
Make the stuffing for Parmigiano Reggiano Stuffed Mushrooms in advance, stuff your mushrooms, and bake just before you plan to serve them.
Ingredients:
36 oz. Mushrooms
1 lb. Italian Sausage (bulk, either hot or mild)
1 Onion (finely chopped)
1/2 tsp. Salt
1/4 tsp. Pepper
1 Egg
3/4 cup Parmigiano Reggiano (grated)
1/2 cup Breadcrumbs
2 tbsp. Parsley (fresh, chopped)
Olive Oil spray
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
STARTER
Parmigiano Reggiano Stuffed Mushrooms
-
1hr
PREP
-
30minutes
COOK
-
devparm
Chef
Parmigiano Reggiano Stuffed Mushrooms are a classic party staple given a savory twist. The seasoning in Italian sausage makes Parmigiano Reggiano Stuffed Mushrooms especially flavorful. and using hot Italian sausage really gives the mushrooms zing. If you don’t eat pork or would prefer a healthier version, Italian turkey sausage is also available and can easily be substituted for the pork sausage. However, use only Parmigiano Reggiano® cheese in these Parmigiano Reggiano Stuffed Mushrooms for the tastiest results.
Parmigiano Reggiano Stuffed Mushrooms can be served as an appetizer before a dinner and they are always a welcome addition to a buffet table. For a special dinner you can place them on the serving platter, surrounding a beef roast, a roasted chicken or Cornish hens.
Make the stuffing for Parmigiano Reggiano Stuffed Mushrooms in advance, stuff your mushrooms, and bake just before you plan to serve them.
Directions:
STEP 1
Preheat the oven to 375° F. Clean the mushrooms and remove the stems. Use a melon baller to remove most of the gills from the mushrooms and to hollow out each mushroom a little. (Save the stems and mushroom leftovers for another use or chop them fine and mix them into the sausage filling.)
STEP 2
Put the sausage in a large bowl, add the onion, seasonings, the egg, 1/2 cup Parmigiano Reggiano, breadcrumbs and parsley. Mix with your hands until well combined.
STEP 3
Fill the mushrooms with a generous scoop of the sausage mixture, piling it high in each mushroom. You can refrigerate the mushrooms until ready for baking.
STEP 4
Put the mushrooms on a greased baking tray, spray lightly with olive oil spray and bake for 20 minutes. Sprinkle the remaining Parmigiano Reggiano over the mushrooms and bake 10 minutes longer. Serve hot.
Ingredients:
36 oz. Mushrooms
1 lb. Italian Sausage (bulk, either hot or mild)
1 Onion (finely chopped)
1/2 tsp. Salt
1/4 tsp. Pepper
1 Egg
3/4 cup Parmigiano Reggiano (grated)
1/2 cup Breadcrumbs
2 tbsp. Parsley (fresh, chopped)
Olive Oil spray
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
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