Jimmy Dean Sausage could be used to replace the Italian sausage if that is your preference. Give this recipe a try if you are a stuffed mushroom lover.
- 16 extra-large white mushrooms
- 5 tablespoons good olive oil, divided
- 3/4 pound sweet Italian sausage, removed from the casings
- 3 shallots, minced
- 2 garlic cloves minced
- 2/3 cup panko crumbs
- 1/3 cup freshly grated Parmesan
- 2 1/2 tablespoons minced fresh parsley leaves
- Salt and freshly ground black pepper
- Preheat the oven to 325 degrees F.
- Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil. Set aside.
- Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it’s completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the shallots and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Remove from heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste. Cool slightly.
- Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing is browned and crusty – approximately 50 minutes.