Sausage and Cheddar Stuffed Mushrooms
Sausage and Cheddar Stuffed Mushrooms with a savory filling of spicy Italian sausage, sharp cheddar, and scallions, all nestled in tender mushroom caps and topped with Pecorino Romano.
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.