The holiday season is rapidly approaching, and we definitely want to make it stress free when it comes to entertaining. Warm and delicious stuffed mushrooms is a favorite “go to” signature appetizer that is easy to prepare and an obvious crowd pleaser. There are many versions of stuffed mushrooms, but I believe this one is the best and will be an instant hit at any holiday event.
While raw mushrooms are bland with an odd texture, once cooked, these little gems simply pop with zest and flavor.
This recipe is perfect for parties, easy to prepare, and can be assembled a day ahead, chilled and then baked. It is also gluten-free!
Wash mushrooms in cold water and pat dry. Remove the stems, finely chop them and set aside.
Place uncooked sausage, onion and garlic in a large skillet and cook on medium heat until brown and onion and garlic are soft (break into pieces as the mixture is cooking).
Add the egg yolk.
Stir mixture together and refrigerate for at least 30 minutes to allow mixture to firm up.
Using a melon baller or teaspoon, clean out the cavity of each mushroom.
Fill each mushroom with 1 Tablespoon filling or more creating a sizable mound over the top.
Top with remaining Parmesan cheese.
Place mushrooms filling side up on the baking tray.
Bake in the preheated oven until the mushrooms are tender and the topping is lightly browned, 20 to 25 minutes.
Garnish with chopped parsley.
Gr8 Do Ahead Tips:
Last published October 19, 2016.