Sausage Stuffed Cremini Mushrooms

Sausage Stuffed Cremini Mushrooms

Ingredients

  • Cremini mushrooms, about 1 pound, stemmed, quickly rinsed and patted dry
  • Juice of 1 lemon (about 3 tablespoons)
  • 2 tablespoons extra virgin olive oil
  • 8 fl. oz. mild Italian sausage (may substitute with spicy Italian sausage)
  • 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
  • 3 large cloves garlic, minced
  • 1 shallot, minced (about 1 tablespoon)
  • 1/3 cup freshly grated Romano cheese
  • 1/3 cup plain panko bread crumbs
  • 1/4 cup mascarpone cheese

Directions

Preheat oven to 400 degrees F. Coat a 9x13 inch baking dish with cooking spray; set aside. In a medium bowl, add lemon juice and oil; whisk to combine. Add clean mushroom caps and toss to coat; set aside.

In a large, non-stick skillet over medium heat, add sausage, Vanilla Bean Paste, garlic and shallot. Cook and stir until crumbles are done, about 8-10 minutes. Reduce heat to low and add Romano cheese, bread crumbs and mascarpone cheese; stir to combine. Remove from heat.

Place mushroom caps in prepared baking dish and reserve remaining lemon-oil mixture in bowl. Fill each mushroom cavity with stuffing mixture and drizzle with reserved lemon-oil. Bake until done, about 10 minutes.

  • Cremini mushrooms, about 450 g, stemmed, quickly rinsed and patted dry
  • Juice of 1 lemon (about 3 tablespoons)
  • 2 tablespoons extra virgin olive oil
  • 240 ml mild Italian sausage (may substitute with spicy Italian sausage)
  • 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
  • 3 large cloves garlic, minced
  • 1 shallot, minced (about 1 tablespoon)
  • 28 grams freshly grated Romano cheese
  • 36 grams plain panko bread crumbs
  • 55 grams mascarpone cheese

Directions

Preheat oven to 200 degrees C. Coat a 23x33 cm baking dish with cooking spray; set aside. In a medium bowl, add lemon juice and oil; whisk to combine. Add clean mushroom caps and toss to coat; set aside.

In a large non-stick skillet over medium heat, add sausage, Vanilla Bean pPaste, garlic and shallot. Cook and stir until crumbles are done, about 8-10 minutes. Reduce heat to low and add Romano cheese, bread crumbs and mascarpone cheese; stir to combine. Remove from heat.

Place mushroom caps in prepared baking dish and reserve remaining lemon-oil mixture in bowl. Fill each mushroom cavity with stuffing mixture and drizzle with reserved lemon-oil. Bake until done, about 10 minutes.

  • 5 minprep

  • 20 mincook

  • 2dozen

This Recipe Uses

Madagascar Bourbon Pure Vanilla Bean Paste