Italian Stuffed Mushrooms
Italian stuffed mushrooms. These scrumptious morsels taste like mini pizzas that burst in your mouth with juicy flavour!
I am a little biased I know, but I love Italian food, Italian spices, Italian cheeses, Italian pasta dishes...Okay, you get my drift but seriously I can't help it.
I Love Italian Food!
I love all nationalities and numerous foods that come along with each nationality, yet I still must stay faithful and true to my favorite cuisine of all, and that is Italian. This is why I was inspired to create this Italian stuffed mushroom recipe .
Super Tip Alert! Use muffin tins lined with parchment paper muffin liners. Less mess, no stress!
Michele Romano Recipes
Italian Stuffed Mushroom Recipe
- 12 to 18 large mushrooms
- 2 tbsp olive oil
- 3-4 large hot or mild Italian sausages, out of casings (Be brave, go spicy)
- 2 to 3 green onions, chopped
- 2 Italian Roma tomatoes, diced small
- 1/4 cup bread crumbs
- 1 egg
- 1/3 cup fresh Italian parsley
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1/4 cup grated Asiago, Romano or Parmesan cheese
- 1 cup shredded mozzarella plus 1/4 cup to sprinkle on top
- Preheat oven to 350 degrees.
- Line muffin tin with parchment paper muffin cups.
- Wash mushrooms and remove stems by twisting lightly, careful not to break mushrooms.
- Finely chop mushroom stems
- Fry Italian sausage, mushroom stems and green onions until lightly browned, breaking sausage up in small pieces.
- Set aside to cool.
- In a separate bowl, mix together, bread crumbs, garlic powder, egg, tomatoes and Italian parsley.
- Mix in cooled Italian sausage mixture, blending well.
- Add salt, pepper, two cheeses.
- Using your hands, stuff mushrooms as full as you can get them, topping them high.
- Place a little cheese on top of each mushroom.
- Bake in heated oven for 15 minutes
- Broil for 2 - 3 minutes or until golden and bubbling on top.
Prep time: 25 min.
Cook time: 20 min.
Live Long and Mangia!
Garlic - lowers cholesterol levels and blood sugar which helps prevent heart attack and stroke. When crushed, raw cloves releases allicin, which has been shown to be a more potent antibiotic than penicillin and tetracycline.
Italian Parsley is loaded with nutrition. Parsley is a good source of vitamin K, A, folic acid, vitamin C, potassium, as well as fiber. It also contains flavonoids which makes it a strong antioxidant, thus helping reduce free radicals and inflammation. Parsley has iron in it and is a natural breath freshener as well.
For more health information on garlic
follow the link.
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