Ingredients
- 24 white mushrooms (1½ to 2 inches in diameter)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1¼ teaspoons table salt, divided
- 1 teaspoon black pepper, divided
- 12 ounces hot Italian sausage, casings removed
- 1 cup shredded extra-sharp cheddar cheese
- 4 scallions, thinly sliced
- ¼ cup panko bread crumbs
- 3 tablespoons white wine
- 1 tablespoon chopped fresh parsley
- 3 garlic cloves, minced
- ¼ cup grated Pecorino Romano cheese
Before You Begin
You will need about 1½ pounds of mushrooms to yield the 24 called for in this recipe.
Prepare the Mushrooms
Adjust the oven rack to the middle position and preheat to 425 degrees Fahrenheit.
Remove the stems from the mushrooms and finely chop half of the stems; discard the remaining stems.
In a medium bowl, whisk together the olive oil, balsamic vinegar, 1 teaspoon salt, and ½ teaspoon black pepper. Add the mushroom caps and toss to coat with the oil mixture. Set aside.
Make the Filling
Using your hands, thoroughly mix the sausage, cheddar cheese, scallions, panko bread crumbs, white wine, chopped parsley, garlic, chopped mushroom stems, remaining ¼ teaspoon salt, and remaining ½ teaspoon black pepper in a bowl.
Stuff and Bake
Spray a 12-inch ovensafe skillet or a 13 by 9-inch baking dish with vegetable oil spray. Fill the mushroom caps with the sausage mixture and place them in the prepared skillet.
Sprinkle the tops of the filled mushrooms with Pecorino Romano cheese. (The stuffed mushrooms can be covered with plastic wrap and refrigerated for up to 24 hours.)
Cook and Serve
Bake until cooked through and lightly browned on top, about 35 minutes.
Let cool for 10 minutes. Transfer to a platter and serve.
Sausage and Cheddar Stuffed Mushrooms
Ingredients
- 24 white mushrooms, 1½ to 2 inches in diameter
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1¼ teaspoons table salt, divided
- 1 teaspoon black pepper, divided
- 12 ounces hot Italian sausage, casings removed
- 1 cup shredded extra-sharp cheddar cheese
- 4 scallions, thinly sliced
- ¼ cup panko bread crumbs
- 3 tablespoons white wine
- 1 tablespoon chopped fresh parsley
- 3 garlic cloves, minced
- ¼ cup grated Pecorino Romano cheese
Instructions
- Preheat oven to 425°F.
- Remove stems from mushrooms; chop half the stems finely.
- Toss mushroom caps with olive oil, balsamic vinegar, 1 tsp salt, and ½ tsp black pepper.
- Mix sausage, cheddar cheese, scallions, panko, white wine, parsley, garlic, chopped stems, ¼ tsp salt, and ½ tsp pepper.
- Spray a baking dish with vegetable oil spray.
- Stuff mushroom caps with sausage mixture; place in the dish.
- Sprinkle with Pecorino Romano cheese.
- Bake for 35 mins until browned.
- Cool for 10 mins; serve.