Recipe Details
Ingredients
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24largemushrooms, stems removed, or more as needed
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1poundbulk hot Italian sausage
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1onion, diced
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4ouncesgrated Parmesan cheese, divided
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¼cupItalian bread crumbs
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1teaspoonminced garlic
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1teaspoonchopped fresh parsley
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Hollow out each mushroom cap, reserving the scrapings.
Dotdash Meredith Food Studios
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Heat a skillet over medium-high heat. Cook and stir sausage, onion, and reserved mushroom scrapings until sausage is browned and cooked through, 4 to 6 minutes. Drain and discard grease; return the sausage mixture to the skillet.
Dotdash Meredith Food Studios
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Stir 3 ounces Parmesan cheese, bread crumbs, garlic, and parsley into the sausage mixture. Cook and stir until heated through, 3 to 5 minutes.
Dotdash Meredith Food Studios
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Stuff each mushroom cap with the sausage mixture and place on a baking sheet.
Dotdash Meredith Food Studios
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Bake stuffed mushrooms in the preheated oven for 12 minutes. Sprinkle remaining 1 ounce Parmesan cheese over mushrooms and bake until mushrooms are cooked through and cheese is melted and bubbling, about 3 minutes.
Dotdash Meredith Food Studios
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe12 | |
| Calories148 | |
| % Daily Value * | |
| Total Fat 10g |
12% |
| Saturated Fat 4g |
20% |
| Cholesterol 29mg |
10% |
| Sodium 424mg |
18% |
| Total Carbohydrate 5g |
2% |
| Dietary Fiber 1g |
3% |
| Total Sugars 1g |
|
| Protein 11g |
21% |
| Vitamin C 2mg |
3% |
| Calcium 118mg |
9% |
| Iron 1mg |
5% |
| Potassium 252mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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