Sausage-Stuffed Cremini Mushrooms

Tender cremini caps hold browned sausage, chopped mushroom stems, garlic, panko, Parmesan, and parsley for a savory warm appetizer that travels well when chilled and rewarmed uncovered.

60 min

8 servings

Sausage-stuffed cremini mushrooms sit in a shallow dish with browned crumb tops and flecks of parsley.

Ingredients

1 1/2 lb medium cremini mushrooms, stems reserved

8 oz mild Italian sausage, casings removed

1 tbsp olive oil

2 garlic cloves, finely minced

1/2 cup panko breadcrumbs

1/3 cup finely grated Parmesan cheese

2 tbsp chopped fresh parsley

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

Equipment

Rimmed sheet pan · Parchment paper · Skillet · Mixing spoon · Instant-read thermometer · Wire rack · Shallow lidded container

Keep the filling dry

Cook the chopped stems until skillet moisture evaporates, then let panko absorb the sausage fat before filling the caps.

Travel chilled

Cool on a rack, chill in a shallow covered container, and rewarm uncovered at the destination for browned tops and dry bottoms.

Prep the mushrooms

01. Heat the oven to 400 F and line a rimmed sheet pan with parchment.

02. Wipe caps clean and dry, remove the stems, and finely chop the stems; arrange the open caps in one layer.

Cook and mix filling

03. Brown crumbled sausage in olive oil, then add the chopped stems and cook until tender, dry, and the sausage reaches 160 F.

04. Stir in garlic for 30 seconds, just until fragrant.

05. Off heat, mix in panko, Parmesan, parsley, salt, and pepper; rest 3 minutes for the crumbs to absorb fat.

Fill and bake

06. Divide filling among the caps in loose mounds; leave space around each cap so steam can escape.

07. Bake 18 to 22 minutes, rotating once, until caps are tender, tops are browned, and centers reach 165 F.

08. Rest 5 minutes so the filling sets, then serve warm with the browned tops exposed.

Potluck handling

09. Cool briefly on a rack until surface steam dissipates, refrigerate in a shallow lidded container, and carry chilled; rewarm uncovered on a rack over a rimmed pan at 350 F for 8 to 12 minutes so steam can escape.