Broiled Italian Stuffed Mushrooms
Elevate your appetizer game with these Broiled Italian Stuffed Mushrooms—a mouthwatering combination of tender mushroom caps loaded with savory Italian sausage, garlicky breadcrumbs, and a cheesy blend of Parmesan and mozzarella. Perfectly seasoned with fresh parsley, salt, and pepper, these bite-sized delights are broiled to golden perfection for a crispy, bubbling topping that will have your guests coming back for more. Quick and easy to prepare in just 35 minutes, this dish makes a show-stopping starter or a flavorful snack. Ideal for entertaining or upgrading your Italian-inspired menu, these stuffed mushrooms are as irresistible as they are stunning.
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Recipe Information
Ingredients
- 16 pieces Large white or cremini mushrooms
- 2 tablespoons Olive oil
- 0.5 pound Italian sausage (casings removed)
- 2 cloves Garlic cloves (minced)
- 0.5 cup Breadcrumbs (Italian seasoned)
- 0.25 cup Parmesan cheese (grated)
- 0.5 cup Mozzarella cheese (shredded)
- 2 tablespoons Fresh parsley (chopped)
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven's broiler and line a large baking sheet with aluminum foil or parchment paper.
Clean the mushrooms by wiping them gently with a damp paper towel. Remove the stems and use a small spoon to scoop out a bit of the inside, creating space for the filling. Set the hollowed mushroom caps aside.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the Italian sausage and cook, breaking it up with a spatula, until fully browned, about 6-7 minutes. Transfer the cooked sausage to a bowl and let it cool slightly.
In the same skillet, add the remaining 1 tablespoon of olive oil and the minced garlic. Cook for about 30 seconds until fragrant. Remove from heat.
To the bowl with sausage, add breadcrumbs, Parmesan cheese, mozzarella cheese (reserving a small portion of mozzarella for topping), chopped parsley, cooked garlic, salt, and black pepper. Mix thoroughly until everything is well combined.
Spoon the stuffing mixture into each mushroom cap, pressing gently to pack it in. Overflowing slightly is okay.
Place the stuffed mushrooms on the prepared baking sheet, evenly spaced apart.
Broil the mushrooms on the middle rack for 5-7 minutes, or until the tops are golden and the filling is bubbly.
Remove from the oven and sprinkle the reserved mozzarella cheese over the mushrooms. Return to the broiler for an additional 1-2 minutes, just until the cheese is melted and golden.
Allow the mushrooms to cool for a few minutes before serving. Garnish with additional chopped parsley if desired.
Nutrition Facts
Calories |
1621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.2 g | 152% | |
| Saturated Fat | 43.6 g | 218% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 4157 mg | 181% | |
| Total Carbohydrate | 61.0 g | 22% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 11.0 g | ||
| Protein | 81.1 g | 162% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 1045 mg | 80% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1660 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
