Ingredients
- Large cremini mushrooms: 1 pound
- Sweet Italian sausage, removed from casings: 1/2 pound
- Sweet Grape Juiceabella: 1/4 cup
- Onion, finely chopped: 1/2 cup
- Garlic, minced: 2 cloves
- Breadcrumbs, Italian seasoned: 1/2 cup
- Parmesan cheese, grated: 1/4 cup
- Fresh parsley, chopped: 2 tablespoons
Instructions
- Step 1: Preheat oven to 375°F (190°C). Gently remove stems from mushrooms and set caps aside. Finely chop the mushroom stems and set aside.
- Step 2: In a large skillet over medium heat, brown the Italian sausage, breaking it up with a spoon as it cooks. Drain any excess grease.
- Step 3: Add the chopped onion and mushroom stems to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Step 4: Remove the skillet from the heat and stir in the breadcrumbs, Parmesan cheese, Grape Juiceabella and parsley. Mix well to combine.
- Step 5: Spoon the sausage mixture into the mushroom caps, mounding it slightly.
- Step 6: Arrange the stuffed mushrooms on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown. Let cool slightly before serving.
Notes
- Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
- Reheat stuffed mushrooms in a 350°F (175°C) oven or air fryer for best results, preventing sogginess.
- Serve these savory stuffed mushrooms as an appetizer or side dish, garnished with extra fresh parsley.
- For a richer flavor, simmer the grape juiceabella until it's slightly reduced and thickened before adding it to the stuffing mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American