Stuffed Mushrooms with Broccoli Rabe and Sausage
"I can’t get enough of these Italian stuffed mushrooms, generously packed with a delightful mix of broccoli rabe and sausage. They make for the ideal festive appetizer during the holiday season!"
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Ingredients
- 16 oz uncooked sweet Italian chicken sausage
- 2 garlic cloves
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1-1/2 tablespoons fresh oregano
- 2 tablespoons fresh parsley
- 1 oz white wine
- 3 tablespoons grated Parmesan cheese
- 3 tablespoons plain breadcrumbs
- 3 cups uncooked broccoli rabe
- 24 baby bella mushrooms
- 1 large shallot
Instructions
- 1
Set your oven temperature to 400°F (200°C) to preheat.
- 2
In a spacious skillet, brown the sausage over medium-high heat, using a spatula to crumble it as it cooks.
- 3
Introduce the shallots and broccoli rabe to the skillet, continuing to crumble the sausage while sautéing for approximately 7 minutes.
- 4
Stir in the garlic, chopped mushroom stems, along with salt, pepper, oregano, parsley, and wine. Lower the heat to medium-low and let it simmer for 10 minutes, ensuring the sausage is crumbled further and the wine reduces.
- 5
Once cooked, transfer the sausage mixture to a mixing bowl to cool.
- 6
Let the mixture sit for about 10 minutes to allow it to cool down.
- 7
Incorporate the bread crumbs and parmesan cheese into the cooled sausage mixture, stirring until well combined.
- 8
Arrange the mushroom caps on a baking sheet and generously fill each one with the sausage filling, allowing them to mound above the edges.
- 9
Place the baking sheet in the oven and bake for 20 minutes.