Stuffed Italian 'Shrooms | Appetizer Recipe

January 28, 2019

This stuffed mushroom recipe is sure to be a hit at your next get-together. These Stuffed Italian 'Shrooms from our Party-Perfect Snacks & Appetizers cookbook are a cinch to throw together. Whether you're hosting a big bash or a casual gathering, these mushrooms will soon be your go-to recipe to please a crowd.

Ingredients

1 lb. baby portobello mushrooms, stems discarded
½ lb. ground Italian sausage
½ C. dry Italian bread crumbs
½ C. shredded provolone cheese
3 T. dried rosemary, lightly crushed
¼ C. grated Romano cheese
Olive oil

Preheat your oven to 425°. Set the mushroom caps hollow side up on a rimmed baking sheet.

Mix the uncooked sausage, bread crumbs, provolone, and rosemary with your hands and divide evenly among the mushroom caps. Sprinkle with Romano and drizzle with oil. Bake 15 to 20 minutes or until the tops are bubbly and brown and the sausage is cooked. Garnish if you’d like with chopped fresh chives. Delish!

Makes about 20

Note: Since there’s no need to precook the sausage, these stuffed mushrooms go together pretty quickly, making it a good choice for a last-minute hot-from-the-oven treat.

Find more crowd-pleasing hits in our Party-Perfect Snacks & Appetizers cookbook.