Stuffed Mushrooms

1. 1

   See Prep Notes below.Preheat the oven to 400°F. Line a baking sheet with parchment paper.

For the Mushrooms:

1. 2

   After cleaning the mushrooms, carefully remove the stem from each mushroom, twisting gently, and place all stems in a medium bowl.

2. 3

   If the “well” of the mushroom is small, you can hollow it out a bit more with the back of a spoon. Add any excess mushroom removed during this process to the bowl with the stems.

3. 4

   Mince the stems very small and set aside.

4. 5

   Place the de-stemmed mushroom caps on the prepared baking sheet. Set aside.

For the Sausage:

1. 6

   In a medium skillet, heat the olive oil over medium-high heat.

2. 7

   Once hot, add the sausage and break it up into crumbles. Cook, undisturbed, for 4 minutes, or until a deep brown crust is formed.

   4 min
3. 8

   Flip, continue to break up, and cook for 3 to 4 more minutes, or until the sausage is crisp and deeply browned in places.

4. 9

   Remove with a slotted spoon and transfer to a large mixing bowl.

For the Filling:

1. 10

   Add the goat cheese to the bowl with the warm sausage and set aside. This will help the mixture come together a bit easier.

2. 11

   In the same pan with the remaining sausage grease, add about a tablespoon of olive oil from the jar of sundried tomatoes. Heat over medium.

3. 12

   Once hot, add the shallots, mushroom stems, sundried tomatoes, salt, dried sage, and pepper. Sauté, stirring occasionally, for about 3 minutes, or until the mushrooms have softened.

4. 13

   Add the garlic and thyme. Cook for an additional minute, or until the garlic is fragrant.

5. 14

   Transfer the mixture to the bowl with the goat cheese and sausage. Add the lemon juice, parsley, parm, and panko. Stir to combine, breaking up any larger pieces of sausage, until the mixture is thick and combined.

For the Panko Topping:

1. 15

   In a small bowl, mix the panko, parm, olive oil, fresh thyme, salt, and paprika. Mix to combine and set aside.

To Assemble & Serve the Stuffed Mushrooms:

1. 16

   Right before you assemble, drizzle the mushrooms with olive oil and season with salt. Massage into the surface of the mushrooms.

2. 17

   Using a 1-tablespoon cookie scoop, scoop the filling into each mushroom, gently pressing it down and into the mushroom. It’s okay if it overflows a bit! You just want the filling to be tightly packed. Repeat with the remaining mushrooms.

3. 18

   Press the top of each stuffed mushroom into the panko topping. It should press into the stuffing and stick well. Repeat with the remaining mushrooms, placing them cap-side down on the tray.

4. 19

   Transfer to the oven and bake on the middle rack for 20 to 25 minutes, or until the mushrooms are totally cooked through and the stuffing is hot and bubbly.

   20 min
5. 20

   Allow to cool for 5 minutes. Serve immediately. Enjoy!