Pizza-Flavored Stuffed Mushrooms
By Cecelia JenkinsPublished on December 21, 2020
Time
1 hour 35 minutes
Yield
Serves 6 to 8
Ingredients
Before You Begin
You will need about 1½ pounds of mushrooms to yield the 24 called for in this recipe.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Remove stems from mushrooms and chop half of stems fine; discard remaining stems. Whisk oil, vinegar, 1 teaspoon salt, and ½ teaspoon pepper together in medium bowl. Add mushroom caps and toss to coat with oil mixture; set aside.
- Using your hands, thoroughly combine sausage, mozzarella, basil, panko, pepperoni, wine, tomato paste, garlic, Italian seasoning, mushroom stems, remaining ¼ teaspoon salt, and remaining ½ teaspoon pepper in bowl.
- Spray 12-inch ovensafe skillet (or 13 by 9-inch baking dish) with vegetable oil spray. Fill mushroom caps with sausage mixture and place in prepared skillet. Sprinkle tops of filled mushrooms with Parmesan. (Stuffed mushrooms can be covered with plastic wrap and refrigerated for up to 24 hours.)
- Bake until cooked through and lightly browned on top, about 35 minutes. Let cool for 10 minutes. Transfer to platter and serve.
Time
1 hour 35 minutesYield
Serves 6 to 8Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Poorly made stuffed mushrooms can be squidgy and soggy in texture and bland with absolutely no mushroom flavor. Our goal was stuffed mushrooms with deep mushroom flavor and an irresistible, savory filling worthy of a grand soiree or a quiet night on the couch with a favorite movie. To that end, we started by stemming two dozen white mushrooms and seasoning the caps with oil, sweet-tart balsamic vinegar, salt, and pepper. We chose hot Italian sausage for our stuffing base and happily found that we didn’t need to cook it before filling the caps. For a pizza-flavored filling that was sure to satisfy, we simply combined the raw sausage with creamy mozzarella, fresh basil, panko bread crumbs to bind, a few splashes of white wine for acidity, tomato paste, Italian seasoning, and minced garlic and used this mixture to fill the caps. Then we roasted the little beauties in a skillet in the oven. Using a skillet rather than a baking sheet to roast the mushrooms captured and concentrated the mushrooms’ juice, resulting in deeper flavor as the mushrooms reabsorbed this potent liquid.
Before You Begin
You will need about 1½ pounds of mushrooms to yield the 24 called for in this recipe.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Remove stems from mushrooms and chop half of stems fine; discard remaining stems. Whisk oil, vinegar, 1 teaspoon salt, and ½ teaspoon pepper together in medium bowl. Add mushroom caps and toss to coat with oil mixture; set aside.
- Using your hands, thoroughly combine sausage, mozzarella, basil, panko, pepperoni, wine, tomato paste, garlic, Italian seasoning, mushroom stems, remaining ¼ teaspoon salt, and remaining ½ teaspoon pepper in bowl.
- Spray 12-inch ovensafe skillet (or 13 by 9-inch baking dish) with vegetable oil spray. Fill mushroom caps with sausage mixture and place in prepared skillet. Sprinkle tops of filled mushrooms with Parmesan. (Stuffed mushrooms can be covered with plastic wrap and refrigerated for up to 24 hours.)
- Bake until cooked through and lightly browned on top, about 35 minutes. Let cool for 10 minutes. Transfer to platter and serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
0 Comments