“Your word, Lord, is eternal; it stands firm in the heavens. Your faithfulness continues through all generations; you established the earth, and it endures. . . ” Psalm 119:89-90
Italian Stuffed Mushrooms are the perfect appetizer to serve at your next party or holiday dinner. Meaty and cheese, it will fill you up just enough to hold you over until your meal.
One of my favorite foods in the whole world is mushrooms. I know it’s crazy but since I was a child, I’ve loved mushrooms. I like the earthiness and meatiness of the edible fungi and they are so versatile.
There are more than 50,000 types of mushrooms but not all of them are edible or good for you. Only about 20 varieties are truly flavorful.
Mushrooms are high in potassium and are believed to have a number of medicinal qualities; laxative, antibiotic and can lower cholesterol. That is fine and dandy but in reality, they are good.
Don’t let these Italian Stuffed Mushrooms make you nervous to prepare. Although they may look fancy, they are quite easy to make. Make sure to follow my tips to make the process go easily.
If you are looking for something to impress your coworkers, family or friends, Italian Stuffed Mushrooms will knock their socks off.
Mama Fawn’s Tips. . .
- I use portabellas for this recipe, but if you can find button stuffing mushrooms, go for it.
- Mushrooms shouldn’t be rinsed until ready to use.
- You want to quickly rinse the mushrooms in cool water and pat dry inside and out with a paper towel.
- Feel free to use turkey sausage for a lighter dish.
- If the spinach has thick stems, tear them off before adding them to the sausage and cheese mixture.
- I use a cookie scoop to spoon the stuffing mixture into the mushrooms. Makes it a lot easier.
- Let the mushrooms cool a little before serving them. They are quite hot when coming out of the oven.
- You can substitute grated parmesan cheese (canned) for the fresh, if you prefer.
Italian Stuffed Mushrooms
Course: AppetizersCuisine: ItalianDifficulty: Easy9
servings15
minutes20
minutesIngredients
18 whole stuffing mushrooms
1 lb italian sausage (casings removed)
1 cup ricotta cheese
1 clove garlic, minced
⅓ cup seasoned bread crumbs
4 cup fresh spinach, stemmed
¾ tsp salt
½ cup grated fresh parmesan
Olive oil
Directions
- Preheat the oven to 400 degrees.
- In a skillet, add the italian sausage and garlic and cook over medium-high heat until the sausage is cooked through (no longer pink), breaking up the sausage as it cooks.
- Add the ricotta, salt and bread crumbs and stir until thoroughly combined. Add spinach and cook until the spinach is wilted, 2-3 minutes. Mix well.
- Place mushroom caps on a foil lined rimmed baking sheet or dish, bottom side up. Brush or drizzle the mushroom caps with olive oil. Spoon the sausage stuffing mixture into the mushroom caps. Top evenly with the parmesan cheese. Drizzle the tops lightly with more olive oil.
- Bake uncovered until the mushrooms are tender and brown for about 20 minutes.
These stuffed mushrooms would work as a meal, they look so tasty.
Thank you! They definitely could be a meal in itself.