Who hasn’t wanted to perfect the stuffed mushroom recipe? I know I have tried a handful of variations and never quite yielded the quintessential results I was hoping for. But, I have finally done it! I found my lifetime recipe for this easy and classic hors d’oevre.
My husband and I are mildly infatuated with a local Italian eatery’s stuffed mushroom appetizer (Guerrieros Restaurant in Morristown to be precise). There is nothing outside the box or particularly noteworthy that makes them different. They truly are just a regular stuffed mushroom. But, simply put, they have a home-style Italian flavor we both enjoy.
Of course I decided that I would replicate them at home. After taste testing them more than a dozen times, I knew this would be the easier part. The consistency was going to be the bigger challenge. I nailed the mushrooms. A hint…sauté the caps first to soften them a tad and enhance the mushroom flavors. As for the consistency, I was unable to entirely replicate their moist filling. However; my taste testers applauded the slightly crispy edges and warm saturated centers.
The ingredients are simple, Italian sausage, roasted peppers, breadcrumbs and parmesan cheese. Now I know the secret is all about the execution!
These stuffed mushrooms went over so well I was urged that I must now bring them to Thanksgiving Dinner. I have a feeling these will be on the family gather menus for all future occasions. With just 5 ingredients and 45 minutes to get them on the holiday tables, it’s an essential appetizer recipe to have on hand! I should also mention that this recipe can feed a small army. It’s perfect for family gatherings!
…all for the love of the dish
**Hotels.com Destination of the Day: Top Romantic Destination: Rome
- 1 lb sweet Italian sausage
- 1 red bell pepper
- 1 cup Italian seasoned breadcrumbs
- 1/3 cup grated parmesan cheese
- 32 ounces whole button mushrooms ( or about 40 mushrooms caps)
- Olive oil
- ½ tsp each Salt and pepper
- Preheat oven to 425 degrees.
- Wash, halve and remove seeds and stem from bell pepper. Lightly drizzle with olive oil and cook in pre-heated oven for 10-15 minutes or until the skin begins to brown. Remove and let cool.
- Meanwhile, Wash and remove stems from mushrooms. Pat them to dry. Heat 1 tbsp oil in large pan. Work in 2 batches (you may need additional oil for second batch) and cook mushrooms for about 5 minutes or until just slightly softened.
- Once bell peppers are done reduce heat in oven to 375 degrees.
- Remove any casings from sausage (I bought mine pre-ground). Add sausage, breadcrumbs, cheese, and salt and pepper to a large bowl. Very finely dice the red bell pepper. The pieces should be half the size (if not smaller) of your fingertip. Add these to the bowl as well. Using your hands or a large spoon mix together. It does not need to be perfectly blended but you will want some of each of the ingredients in each of your mushrooms caps.
- Lay out mushrooms on a baking sheet and spoon a heaping dollop of the sausage mixture into each. I used my hands to shape the stuffing a bit for some visual consistency.
- Bake for 15 minutes and serve immediately.