No one makes better stuffed mushrooms but there's a trick to it. When making stuffed mushrooms for your next party, splurge on a tray of the larger 'stuffing' caps so your pieces are all the same size. It ruins the look of the dish when there are all different sizes on a platter. The cooking time varies as well when they aren't the same size, small mushrooms are overcooked while big ones are still raw. That's not the trick though.
The trick is to sauté the mushroom caps before filling them - this creates a meaty rich concentrated flavor as well as a great look when the caps are beautifully browned. After that, it takes just a few minutes to heat them after they are filled. Perfection!
Now a word about Panko Crumbs as this recipe uses them. The amount specified is perfect to keep the texture and taste in this recipe on point and truly special. This is not an everyday dish, this is a dish that you put on a platter and serve at a potluck, a patio party or for the appetizer table at your holiday dinners. This makes 12 servings and if you follow the recipe each Mushroom Cap will have less than 2 grams of panko carbs per serving. It will be the perfect way to stun your guests with your cooking abilities and stay on track and focused!
- 1 tablespoons olive oil
- 12 large 'stuffing' mushroom caps, stems removed, chopped, and reserved
- Kosher salt and freshly ground black pepper
- 8 ounces Jimmy Dean Italian sausage
- 2 garlic cloves, chopped
- 1 small onion, finely chopped
- 1/4 cup chopped red pepper
- 1/4 cup chopped flat leaf parsley
- 1/4 cup Progresso Italian flavored panko bread crumbs
- 1/4 cup grated Parmesan or Romano cheese
- In a large nonstick skillet heat 1 tablespoon olive oil.
- Sauté mushroom caps smooth side down, over medium-high heat, 3 to 4 minutes, until tops are lightly browned and beginning to soften.
- Carefully turn and brown edges of the cup side, 1 to 2 minutes. Remove the cooked mushrooms to a paper towel to drain, cup side down.
- Brown sausage in the same skillet, mashing with a fork while sautéing so that mixture is fine-textured.
- Add chopped mushroom stems, garlic, onion, and red pepper; continue cooking over medium-high heat 8 to 10 minutes, until vegetables are softened and juices have evaporated.
- Remove from heat and when the mixture has cooled slightly, toss with parsley, bread crumb, and cheese until well combined; season with salt and pepper.
- Arrange caps cup side up in a large baking dish and lightly season with salt and pepper. Loosely pile with sausage stuffing mixture. Dish may be prepared in advance, covered and chilled until ready to bake.
- When ready to serve, preheat oven to 400 degrees. Bake 10 to 12 minutes, uncovered, to heat mushrooms and crisp edges of stuffing.