Sausage-Stuffed Mushrooms
"Make this classic party favorite the star of your New Year's celebration!"
Ingredients
- 2 Tbsp. olive oil, plus more for pan
- 1 lb. button mushrooms or cremini (about 32 mushrooms)
- 1 shallot, chopped
- 2 cloves garlic, chopped
- 4 oz. (about 1 link) sweet sausage, casing removed
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tsp. grated lemon zest, plus 2 teaspoons juice
- 1 tsp. fresh thyme leaves, chopped
- 1/4 cup panko breadcrumbs
- 1 oz. grated Parmesan (about 1/4 cup)
Instructions
- Preheat oven to 350ºF. Lightly grease a large, rimmed baking sheet. Remove stems from mushrooms and chop. Place mushroom caps, stem sides up, on prepared baking sheet.
- Heat oil in a large skillet over medium heat. Add shallot and garlic. Season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 4 minutes. Add chopped mushroom stems and season with salt and pepper. Cook, stirring, until starting to brown, 7 to 9 minutes. Add sausage and cook, breaking it into small pieces with a wooden spoon, until browned and cooked through, 5 to 6 minutes; transfer to a bowl.
- Add parsley, lemon zest and juice, thyme, panko, and Parmesan, and stir to combine. Fill mushroom caps with filling. Bake until mushrooms are tender, 28 to 30 minutes. Serve immediately.
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