Ingredients
- Large cremini mushrooms: 1 pound
- Sweet Italian sausage, removed from casings: 1/2 pound
- Sweet Grape Juiceabella: 1/4 cup
- Onion, finely chopped: 1/2 medium
- Garlic, minced: 2 cloves
- Breadcrumbs, Italian seasoned: 1/2 cup
- Parmesan cheese, grated: 1/4 cup
- Fresh parsley, chopped: 2 tablespoons
Instructions
- Step 1: Preheat oven to 375°F (190°C). Gently remove the stems from the mushrooms. Set the caps aside and finely chop the stems.
- Step 2: In a skillet over medium heat, brown the Italian sausage, breaking it up with a spoon. Drain off any excess grease. Add the chopped mushroom stems, onion, and garlic to the skillet and cook until softened, about 5 minutes.
- Step 3: Remove the skillet from the heat and stir in the Sweet Grape Juiceabella, breadcrumbs, Parmesan cheese, and parsley. Mix well to combine.
- Step 4: Spoon the sausage mixture into the mushroom caps, mounding it slightly.
- Step 5: Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the topping is golden brown.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat in a preheated oven at 350°F (175°C) until warmed through to maintain the texture.
- Serve these savory stuffed mushrooms as an appetizer or a flavorful side dish alongside grilled meats.
- Don't overcrowd the pan while cooking the sausage; work in batches if needed to ensure proper browning and better flavor development.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American