So I have to admit, I used to absolutely hate mushrooms. I picked them out of my food and avoided them any chance I got. It wasn’t until I started dating Devin that I fell in love with them! One night he made me mushrooms in a butter and balsamic vinaigrette sauce and I never looked back. It was one of the most delicious things I’ve tasted even though I was eating something I thought I hated. From that day on I was more open to trying mushrooms in different ways and now I can’t get enough! I just love them!
I got the idea to make Italian sausage stuffed mushrooms because every time I make spaghetti sauce, Italian sausage and mushrooms are a must. They just complement each other so well. I once made ravioli with Italian sausage and ricotta cheese paired with the same spaghetti sauce. That’s where I got the idea to add it to this recipe. The ricotta also gives it a bit a creamier consistency since breadcrumbs can be very drying.
I didn’t include it in this recipe today, but you should consider adding spaghetti sauce or your favorite marinara sauce on the side. I would even do a slice of a cherry tomato on top, just to add a little acidity. Don’t get me wrong though, this dish is still the shit without it. But after trying the recipe below, both Devin and I agreed that the sauce would add a little something extra.
I’ll be honest, I’ve never had stuffed mushrooms before I decided to experiment with it, so I can’t compare this recipe to your typical vegetarian stuffed mushrooms. Let me know if you tried this and if you prefer it or not and I just might consider making the veggie version!
- 1/3 cup breadcrumbs
- 25-30 mushrooms
- 1/2 onion, chopped
- 3 garlic cloves, chopped
- 1/4 cup chopped parsley
- 1/2 cup parmesan cheese
- 1/2 cup ricotta cheese
- Salt and pepper to tasteInstructions
- Preheat oven to 375 F.
- Rinse mushrooms and remove stems from mushroom caps. Set aside caps and mince stems.
- Cook sausage in a medium sauté pan for 6-8 minutes or until browned. Remove from pan leaving oil behind. Add chopped onions, garlic and mushroom stems to pan. Cook for about one minute, then add chopped parsley. Continue cooking for 2 minutes. Add sausage back to pan and cook for an additional minute, then drain.
- In a large bowl mix cooked sausage, parmesan cheese, ricotta cheese and breadcrumbs. Season with salt and pepper, if needed.
- Using a tablespoon, fill mushroom caps with sausage mixture, putting pressure in the center to fill the middle of the caps.
- Place stuffed caps on a large baking sheet and bake for 12 minutes.
- Sprinkle with a bit more parmesan cheese and garnish with parsley.
DetailsPrep time: Cook time: Total time: Yield: 5-6 servings