Parmigiano Reggiano Stuffed Mushrooms
These stuffed mushrooms are a classic party staple given a savory twist. The seasoning in Italian sausage makes them especially flavorful, and using hot Italian sausage really gives the stuffing zing. Italian turkey sausage can be substituted, however, use only Parmigiano Reggiano cheese for the tastiest results (and use 24-month-old Parmigiano Reggiano for optimum flavor). The stuffing can be made and the mushrooms filled in advance; refrigerate them until ready to bake.
Ingredients
- 36 oz. Mushrooms
- 1 lb. Italian sausage bulk, either hot or mild
- 1 Onion finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg
- 3/4 cup Parmigiano Reggiano grated
- 1/2 cup Breadcrumbs
- 2 tbsp. Parsley fresh, chopped
- Olive Oil spray
Instructions
- Preheat the oven to 375° F and grease a baking sheet or use a Silpat.
- Clean mushrooms and remove stems. Use a melon baller to remove most of the gills and to hollow them out a little. (Save stems and mushroom leftovers for another use or chop fine and mix into the filling.)
- Place sausage in a large bowl, add onion, seasonings, egg, 1/2 cup Parmigiano Reggiano, breadcrumbs and parsley. Mix with your hands until well combined.
- Fill mushrooms with a generous scoop of the sausage mixture, piling it high.
- Place mushrooms on prepared baking tray, spray lightly the tops with olive oil spray and bake for 20 minutes. Sprinkle remaining Parmigiano Reggiano over mushrooms and bake 10 minutes longer.
- Serve hot.