Little stuffed mushrooms made with Italian sausage is a simple appetizer that can be served to your guests and family. Make them early or the day before and refrigerate them until your ready to broil.
I normally use baby Portobello mushrooms for this recipe but you can use small button mushrooms just the same. You can use my recipe or stuff them with a variety of different ingredients. I like combining the sausage with parmesan cheese, prosciutto and chopped tomatoes. I have another recipe for risotto stuffed Portobello which works great as a side dish. I’ll put that one under the “Vegetable Recipes” section.
This little stuffed mushrooms appetizer is great for parties. Just make enough because they go fast. For a family of four a dozen is fine. For a party I would make at least two to three dozen.
12 baby Portobello mushrooms
1 pound of mild or hot Italian sausage removed from the casing
1 bunch of finely chopped long green onions
1 clove of garlic chopped
2 Tbls of olive oil
4 slices of prosciutto finely chopped
2 or 3 finely chopped plum tomatoes
1/4 cup of seasoned bread crumbs
1/4 cup of freshly grated parmesan cheese
1/4 cup of shredded mozzarella cheese
Salt and pepper
Clean and remove stems from the mushrooms and chop fine.
Toss with 1 tablespoon of olive oil.
Saute stems, onions, garlic and prosciutto for 1 minute in the remaining oil.
Add sausage and cook breaking up the sausage in little pieces.
Drain the mixture and let cool.
Stir in tomatoes, bread crumbs,parmesan cheese and season with salt and pepper.
Stuff mushrooms and top with a little mozzarella.
Place the mushrooms on a cookie sheet and broil for around 5 minutes being careful not to burn the tops.
This recipe will serve 4 so just increase the ingredients for a party.
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