Stuffed Mushrooms Parmesana

Stuffed Mushrooms Parmesana Recipe | Italian Cuisine

Region / culture: Italy | Servings: 6

Introduction

Stuffed Mushrooms Parmesana is a delicious and savory appetizer that is perfect for any gathering or party. The combination of mushrooms, sausage, and cheese creates a flavorful and satisfying dish that is sure to impress your guests.

History

The origins of Stuffed Mushrooms Parmesana are not entirely clear, but stuffed mushrooms have been a popular dish in various cuisines for centuries. The addition of sausage and parmesan cheese to the traditional stuffed mushroom recipe adds a unique and delicious twist to this classic dish.

Ingredients

1 lb (454 g) mushrooms
1 medium onion, finely minced
0.5 lb (227 g) pork sausage
0.5 cup green peppers, finely chopped
1 clove garlic, minced finely
0.5 cup butter crackers, finely crushed
3 tbsp grated parmesan
1 tbsp parsley, finely minced
0.5 tsp seasoned salt
0.5 tsp crushed oregano
0.13 tsp seasoned pepper
0.33 cup chicken broth

How to prepare

Remove the stems from the mushrooms.
Place the mushroom caps, rounded side down, in a single layer in a shallow baking pan.
Chop the mushroom stems.
Sauté the pork in a skillet until it is cooked through.
Reserve the sausage drippings and cook the mushroom stems and the rest of the vegetables until they are tender, but not browned.
Add the bread crumbs, cheese, parsley, seasoned salt, oregano, and pepper.
Mix well and stir in the cooked pork and broth.
Spoon the stuffing into the mushroom caps, rounding it until all of it is used.
Bake uncovered at 325°F (163°C) for 30 minutes or until it is cooked through.
The dish can be refrigerated until it is ready to be baked.

Variations

Substitute the pork sausage with ground turkey or chicken for a lighter version of this dish.
Add some chopped sun-dried tomatoes or olives to the stuffing mixture for an extra burst of flavor.
Top the stuffed mushrooms with a sprinkle of breadcrumbs or additional cheese before baking for a crunchy topping.

Cooking Tips & Tricks

Make sure to remove the stems from the mushrooms carefully to create a hollow space for the stuffing.

- Sautéing the vegetables and sausage before adding them to the stuffing mixture helps to enhance the flavors of the dish.

- Be sure to evenly distribute the stuffing mixture among the mushroom caps to ensure that each bite is flavorful and delicious.

- Baking the stuffed mushrooms uncovered allows them to cook evenly and develop a golden brown crust on top.

Serving Suggestions

Stuffed Mushrooms Parmesana can be served as an appetizer or as a side dish. Pair it with a fresh salad or some crusty bread for a complete meal.

Cooking Techniques

Sautéing the vegetables and sausage before adding them to the stuffing mixture helps to develop the flavors of the dish.

- Baking the stuffed mushrooms uncovered allows them to cook evenly and develop a golden brown crust on top.

Ingredient Substitutions

You can substitute the pork sausage with ground beef, turkey, or chicken for a different flavor profile.

- Feel free to use any type of cheese in place of parmesan, such as mozzarella or cheddar.

Make Ahead Tips

You can prepare the stuffed mushrooms ahead of time and refrigerate them until you are ready to bake them. This makes them a convenient and easy appetizer for parties or gatherings.

Presentation Ideas

Serve the Stuffed Mushrooms Parmesana on a decorative platter garnished with fresh parsley or grated cheese for an elegant presentation.

Pairing Recommendations

Stuffed Mushrooms Parmesana pairs well with a variety of dishes, such as pasta, grilled meats, or roasted vegetables. It also goes well with a glass of red wine or a crisp white wine.

Storage and Reheating Instructions

Store any leftover Stuffed Mushrooms Parmesana in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (177°C) for 10-15 minutes or until heated through.

Nutrition Information

Calories per serving

Each serving of Stuffed Mushrooms Parmesana contains approximately 200 calories.

Carbohydrates

Each serving of Stuffed Mushrooms Parmesana contains approximately 5 grams of carbohydrates.

Fats

Each serving of Stuffed Mushrooms Parmesana contains approximately 12 grams of fat.

Proteins

Each serving of Stuffed Mushrooms Parmesana contains approximately 10 grams of protein.

Vitamins and minerals

Stuffed Mushrooms Parmesana is a good source of vitamin C, vitamin A, iron, and calcium.

Alergens

This recipe contains pork sausage and cheese, which may be allergens for some individuals. Please check for any food allergies before serving.

Summary

Stuffed Mushrooms Parmesana is a delicious and satisfying dish that is relatively low in carbohydrates and calories. It is a good source of protein and essential vitamins and minerals.

Summary

Stuffed Mushrooms Parmesana is a delicious and savory appetizer that is perfect for any occasion. With a flavorful combination of mushrooms, sausage, and cheese, this dish is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Stuffed Mushrooms Parmesana. It was a chilly autumn day, and I had just finished my shift at the local farmer's market. As I was packing up my stall, a kind elderly lady approached me with a small bundle of fresh mushrooms in her hand.

"These are for you, dear," she said with a warm smile. "I noticed you have a passion for cooking, and I thought you might enjoy trying out a new recipe."

I thanked her profusely and eagerly accepted the mushrooms. As I examined them, I could tell they were of the highest quality - firm and plump, with a rich earthy aroma that promised deliciousness. The lady handed me a handwritten recipe card and told me it was for Stuffed Mushrooms Parmesana, a dish she had learned to make from her Italian grandmother many years ago.

I couldn't wait to get home and try out the recipe. As soon as I stepped into my cozy kitchen, I got to work. I carefully cleaned and stemmed the mushrooms, setting aside the caps to be filled later. In a skillet, I sautéed some garlic, onions, and breadcrumbs until they were golden brown and fragrant. Then, I mixed in some grated Parmesan cheese, fresh parsley, and a dash of olive oil to create a flavorful stuffing.

I stuffed the mushroom caps with the mixture and arranged them neatly on a baking sheet. As I popped them into the oven, the kitchen filled with the mouthwatering aroma of roasted mushrooms and melted cheese. I couldn't wait to taste the finished dish.

When the timer dinged, I pulled the tray out of the oven and marveled at the golden-brown perfection of the stuffed mushrooms. I took a bite, and the flavors exploded in my mouth - savory and cheesy, with a hint of sweetness from the caramelized onions. It was truly a culinary masterpiece.

From that moment on, Stuffed Mushrooms Parmesana became a staple in my cooking repertoire. I made it for family gatherings, potlucks, and dinner parties, and it never failed to impress. Each time I made it, I would think back to that kind lady at the farmer's market who had introduced me to the recipe, and I would be filled with gratitude for her generosity.

Over the years, I have made some tweaks and additions to the original recipe, adding ingredients like crumbled sausage, sun-dried tomatoes, and fresh herbs to make it my own. But the essence of the dish - the marriage of earthy mushrooms, savory cheese, and aromatic herbs - has remained unchanged.

I have shared the recipe with friends and neighbors, passing on the tradition of Stuffed Mushrooms Parmesana to a new generation. I have taught my grandchildren how to make it, showing them the same love and care that went into every batch I prepared. And I know that wherever this recipe goes, it will always carry with it a piece of my heart and soul.

So, if you ever find yourself craving a delicious and comforting dish, give Stuffed Mushrooms Parmesana a try. I promise you won't be disappointed. And who knows, maybe one day you'll pass on the recipe to someone special, just like the kind lady at the farmer's market did for me.