sausage stuffed mushrooms

If stuffed mushrooms were people, I’d marry the stuffiest one and date the rest on the side.

I’ve always been a huge fan of mushrooms, and this is one recipe that I ‘tested’ around four times before deciding it was absolute perfection. Actually, I knew it was perfect the first time I made them. I just wanted to eat three more batches.

Yes, I’m a glutton for fun-guys.

Every time we have a dinner ‘thing’ at our place, my friend Darren brings stuffed mushrooms. And, it never fails, while everyone else is distracted by sips of wine and talk of vinyl record albums (yeah, we’re hipster dufuses) I eat half the plate of the damn things. Then I make myself scarce when everyone else meanders back to the kitchen.

I finally broke down and asked him for his recipe so I could eat entire plates of them without having to hide from the scrutinizing eyes of my hipster peers. Then of course I tweaked it because I just can’t leave well enough alone.

Sausage Stuffed Mushrooms
(makes a ton)
24 oz white button mushrooms (three 8 oz packages)
8 oz cream cheese (softened)
1 egg
1 lb pork sausage
2 tbsp unsalted butter
3 small green onions (finely minced, green parts only)
1 clove garlic (finely minced)
2 tbsp fresh parsley (finely minced)
1/4 tsp cayenne pepper
1/3 cup panko bread crumbs
1 tbsp unsalted butter
Salt

Preheat the oven to 350 degrees. Clean the mushrooms with a damp paper towel and remove the stems by gently pulling them to the side, up and out. Save the stems, they’re part of the stuffing. Arrange the mushroom caps in a large cast iron pan and set aside.

In a large saute pan, brown the pork sausage, breaking down into small crumbles as it cooks. Transfer the sausage from the pan to a paper towel lined plate, reserve the sausage drippings.

In a small bowl, combine the minced green onion, garlic and parsley. Finely mince the reserved mushroom stems (chop off any dirty ends first) and add them to the veggie bowl. Toss to combine.

In the same pan with the sausage drippings, melt 2 tbsp of butter then add the veggie mix and saute until the mushroom stems soften and you get a nice aromatic blend. Remove from heat and set aside.

In a large mixing bowl, add the cream cheese and egg and mix to thoroughly combine, removing any lumps. Add in the sausage and the sauteed veggie blend, and mix to evenly combine with a wooden spoon.

Drop a heaping teaspoon of the stuffing mix on top of each mushroom cap and gently press to fill the cavity, creating a nice little pile on top.

In a small microwave safe bowl, melt the remaining 2 tbsp butter, then add the panko and cayenne pepper and toss to combine thoroughly. Top each stuffed mushroom with a sprinkle of the spiced bread crumbs…

And cook in the preheated oven for 20 – 25 minutes, or until the bread crumbs get all golden, crispy and irresistible.

Remove from the oven, cool in the pan on a wire rack for a few minutes. Sprinkle with additional chopped fresh parsley before serving…

Or in my case, before eating a giant plate of them by yourself while your significant other is at a screen-printing workshop.

Whateve-skies. You snooze, you lose, buddy.

OMFG. SO GOOD.