Description

Twenty mushroom caps filled with cooked pork sausage, sautéed stems, onion, garlic and Parmesan, then baked with panko.

Ingredients

Scale

20 mushrooms Large cremini mushrooms
1/2 pound Raw bulk pork sausage, casing removed
1/4 cup Yellow onion, finely diced
2 cloves Garlic, minced
1/3 cup Finely grated Parmesan, divided
1/3 cup Plain panko crumbs, divided
2 tablespoons Fresh parsley, finely chopped
1 teaspoon Olive oil for topping

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Instructions

Heat oven to 375 F (190 C). Wipe 20 large cremini mushrooms clean; remove stems and chop about half the stems finely. Set caps open-side up on a parchment-lined rimmed sheet.
In a skillet over medium heat crumble and brown 1/2 pound raw bulk pork sausage with 1/4 cup finely diced onion and chopped stems, about 8–10 minutes, until the sausage reaches 160 F (71 C) and no raw pieces remain. Add 2 minced garlic cloves for the final minute, then drain excess grease.
Off heat stir 1/4 cup of the 1/3 cup Parmesan, 1/4 cup of the 1/3 cup panko and 2 tablespoons chopped parsley into the sausage mixture. Spoon evenly into 20 caps without mounding so high it falls off.
Mix remaining Parmesan and panko with 1 teaspoon olive oil; scatter over caps. Bake about 18–20 minutes until mushrooms are tender, tops lightly browned and filling thoroughly hot.
Rest 5 minutes, then divide into 10 working appetizer servings of two caps. Refrigerate leftovers promptly and reheat thoroughly to 165 F (74 C) before serving.

Notes

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 5 minutes, included in the total.

Working estimate: 20 minutes cap prep/filling, 10 minutes skillet browning, 20 minutes oven bake, 5 minutes rest; actual mushroom size may change oven time.

Prep Time: 20 minutes
Chilling, resting or cooling: 5 minutes
Cook Time: 30 minutes

Nutrition

Serving Size: Two of approximately 20 stuffed caps per working appetizer portion; mushroom size and actual yield pending