Sausage-Stuffed Mushrooms

By margiekyle

Ingredients

• 1 tablespoon olive oil
• 8 ounces loose Italian sausage
• 1 shallot, chopped
• 20 large white mushrooms, stems removed and reserved
• 1/4 cup pine nuts
• 3/4 cup grated Swiss cheese
• 1/2 cup grated Gruyere cheese
• 1/4 cup heavy cream
• 1/2 cup breadcrumbs
• 2 tablespoons chopped fresh parsley

Details

Servings 1
Preparation time 15mins
Cooking time 45mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

In a saute pan over medium-high heat, add the olive oil, sausage and shallots. Saute until browned, breaking up the sausage into small pieces with a wooden spoon, 5 to 7 minutes.

Add the browned sausage and reserved mushroom stems to the bowl of a food processor and pulse until combined. Add the pine nuts and pulse a few more times until slightly smooth. Transfer to a mixing bowl and fold in the Swiss cheese, Gruyere and cream.

Add the breadcrumbs and parsley to a small bowl and mix to combine.

Place the mushroom caps hollow-side up on the prepared baking sheet. Using a tablespoon, spoon the mushroom and sausage mixture into each mushroom cap. Top with the breadcrumb mixture. Bake until golden brown, about 20 minutes.