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Why It Works
- Using mushrooms that are at least 1 1/2-inch in diameter allows you to stuff them with a generous amount of filling.
- Baking the mushrooms in a cast iron skillet at a high temperature cooks them quickly for beautifully browned—not soggy—results.
Need a Thanksgiving savory snack or New Year’s Eve passed hors d’oeuvres? Open up a bottle of wine or pour some martinis and pass around a tray of these easy sausage stuffed mushrooms. Your friends will talk.
Great stuffed mushrooms pack a lot of flavor into a small package, hitting earthy, salty, and umami notes all at once. They are the ideal party food, so it’s no surprise that they’ve remained popular even as other festive foods have come and gone. At their best, they combine textures—a soft filling, crispy topping, and a tender but slightly chewy and perfectly browned mushroom exterior—and are small enough to eat in one bite.
But at their worst, these adorable umami bites can be soggy, bland, and rubbery, and probably the last thing you want to eat on the party buffet. Luckily for us, our Birmingham, Alabama-based test kitchen colleague Renu Dhar stuffed mushroom cap after cap, testing and tweaking, until she perfected this easy, party-worthy sausage stuffed mushroom recipe. They’re the ideal easy, crowd-pleasing party hors d’oeuvres, but with just 15 minutes of prep time and another 15 minutes in the oven, you certainly don’t need a party to enjoy these little beauties.
To ensure a flavorful filling, Renu starts with hot Italian sausage for the stuffing base. She happily discovered in her testing that the sausage doesn’t need to be cooked before going into the mushrooms, which saves you time and cuts down on dirty pans. A splash of good dry red wine, plus some garlic, thyme, oregano, and red pepper flakes season the savory filling while Parmigiano-Reggiano adds richness and ensures a major punch of umami in every bite.
Generously sprinkling panko breadcrumbs over the stuffed caps before baking provides a contrasting crunch, and a clever cooking method prevents the mushrooms from turning soggy. Instead of baking the mushrooms on a sheet pan or in a baking dish, Renu found that using a cast iron skillet to roast the stuffed mushrooms captures and concentrates the mushrooms’ juices, resulting in deeper flavor as the mushrooms reabsorb this potent liquid. The cast iron skillet retains heat well and effectively browns the bottom of the mushrooms, guaranteeing they won’t turn soggy.
The result? Delicious, savory sausage stuffed mushrooms that come together in under a half hour. Now that’s something to celebrate.
This recipe was developed by Renu Dhar; the headnote was written by Leah Colins.
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