Sausage and Manchego Stuffed Mushrooms

The perfect appetizer for your next party - great for Thanksgiving and the holidays!

AuthorSara Bojarski Prep Time: 0:15:00
Cook Time: 0:35:00
Total Time: 0:50:00
Serving Size: Makes 14 Stuffed Mushrooms Ingredients
  • 4 oz Sweet Italian Sausage (casings removed)
  • 1/2 Cup Fennel Bulb (minced)
  • 1/4 Cup Onion (minced)
  • 1 Garlic Clove (minced)
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Black Pepper
  • 1/2 Cup Manchego Cheese (grated on a microplane)
  • 2 T Breadcrumbs
  • 14 Button Mushrooms (stems removed and chopped)
  • Preheat your oven to 375 degrees. In a saute pan, cook your sausage, using a spoon to break it up into little pieces. Once the sausage is cooked through, remove with a slotted spoon and place in a large bowl. With the sausage fat that remains in the saute pan, add in your fennel, onion and chopped mushrooms stems. Cook for about 8 minutes over a medium heat, then add your garlic, salt and pepper and cook another minute.
  • Pour the contents of the saute pan into the bowl with the cooked sausage. To that bowl add your manchego cheese and breadcrumbs and stir to combine.
  • Place your mushroom caps in a pyrex dish with the opening facing upwards. Fill the mushrooms generously with your stuffing from step 2. Cook in the oven for 20 minutes and serve hot.