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Stuffed Mushrooms recipe
Appetizers, Tailgate Collection

Stuffed Mushrooms

PorkBeefPoultry

Ingredients

  • 2 lbs whole mushrooms
  • 1 lb ground pork sausage
  • ¼ cup pine nuts, chopped
  • ¼ cup black olives, chopped
  • ¾ cup Pecorino Romano cheese, divided
  • 2 garlic gloves, chopped
  • 2 Tbsp fresh parsley, chopped
  • 2 Tbsp fresh basil, chopped
  • 1 Tbsp fresh thyme, chopped
  • ½ cup olive oil, divided
  • 2 cups DelGrosso Roasted Garlic Sauce
  • 1 cup Italian seasoned panko
  • 2 Tbsp butter
  • salt and pepper to taste

Directions

  1. Preheat oven to 400 degrees.
  2. Mix sausage, pine nuts, olives, ½ cup of cheese, garlic, parsley, basil, thyme, 2 Tbsp of olive oil, salt and pepper in mixing bowl until well-blended.
  3. Melt butter in small sauce pan. Add panko, and stir until browned.
  4. Remove stems from each mushroom and make a hole for stuffing.
  5. Brush the outside of each mushroom with remaining oil and season with salt and pepper, place in a casserole dish with open end up, and season the insides with salt and pepper.
  6. Stuff mushrooms with the sausage mixture, top each with a spoonful of sauce, then sprinkle cheese and finish with toasted panko.
  7. Bake for 20 minutes.

Notes

  • Beef or turkey sausage can be substituted for pork sausage.
  • The stems are not used in this recipe, but can certainly be added to the filling.
  • The filling can also be used to stuff braciole or peppers.

Recipe Info

Serves
16
Sauces
DelGrosso Original Sauces:
DelGrosso Organic Sauces:
La Famiglia DelGrosso sauces: