Spicy Stuffed Mushrooms

By Yankee Magazine

Oct 03 2007

Spicy Stuffed Mushrooms are always a party favorite, and these are delicious. But do remember to keep an eye on them; burnt mushrooms are not so yummy.


Yield: 20 or so, depending on size.


1 pound mushrooms
1 pound Italian sausage, casing removed
1/4 cup grated hard cheese
1 small onion, grated
1 clove garlic, minced
1 tablespoon chopped parsley
1 egg
Dash of salt and pepper
1 cup Italian bread crumbs
Wine, to moisten
Olive oil, to drizzle


Select similar-sized mushrooms. Remove stems. Sauté sausage well, breaking into small bits. Cool. Add rest of ingredients, except olive oil. Work mixture with hands until well blended. Fill mushroom caps. Just before baking, drizzle with olive oil. Cover with aluminum foil and bake at 400 degrees F for 10 minutes (add another 5 to 10 minutes for larger mushrooms). Remove foil and bake 10 more minutes or until they are nicely browned.