Italian Stuffed Mushrooms with Sundried Tomatoes and Sausage

Name: Italian Stuffed Mushrooms with Sundried Tomatoes and Sausage
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 24
Cuisine: Italian
Ingredients: 2 tbsp Extra Virgin Olive Oil (2 tbsp extra-virgin olive oil); 24 pieces White Button Mushrooms (24 mushrooms or 12 large shrooms — up to 12); ¼ cup Sun-dried Tomatoes (1/4 cup sundried tomatoes very finely chopped (I buy these in a bag and rehydrate them in warm water)); ½ cup Sweet Onion (1/2 cup sweet onion finely chopped); 1 cup Parmesan Cheese (1 cup Parmesan cheese freshly shredded); ½ tsp Black Pepper (1/2 tsp fresh cracked pepper); ½ tsp Paprika (1/2 tsp paprika); ½ tsp Basil (1/2 tsp dried basil or 1 tbsp finely chopped fresh basil — up to 1); ¾ lb Italian Sausage (3/4 lb Italian sausage mild or medium); 0 pieces Parsley (*Optional: chopped fresh parsley for garnish) — optional

Italian-style mushrooms are stuffed with a savory mixture of Italian sausage, sun-dried tomatoes, sweet onion, and Parmesan cheese, then baked until golden.

40 minItalian

Servings24

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Steps

1Preheat your oven to 375 degrees F.
2Prepare your mushrooms by removing the stems and scooping out a little of the center to make room for your stuffing.
3Chop the stems finely and save to add to the stuffing.
4Remove sausage from their casings by cutting a slit down the center and squeezing out the meat. Discard casings and sauté sausage in olive oil over medium heat in a large skillet.
5Add onion and mushroom stems and sauté until onion is translucent and soft.
6Add in all other ingredients and stir until cheese begins to melt.
7Fill the mixture into the mushroom caps and drizzle with olive oil.
8Bake for about 30 minutes until stuffing begins to brown.
9Garnish with fresh parsley, if desired.