Chestnut and Sausage Stuffed Mushrooms Recipe
These Chestnut and Sausage Stuffed Mushrooms make a savory and elegant appetizer, combining tender mushrooms filled with a flavorful mixture of Italian sausage, chestnuts, breadcrumbs, and herbs, baked to golden perfection.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Halal
Ingredients
Units
Scale
Ingredients
- 8 Large Mushrooms
- 6 Tablespoons Olive Oil, Divided
- 2 Italian Sausage Links, Removed From Casings
- 1 Small Onion, Peeled & Finely Diced
- 2 Cloves Garlic, Peeled & Minced
- 1/2 cup Canned Or Jarred Chestnuts, Finely Chopped
- 1/2 cup Coarse Fresh Breadcrumbs
- 3 Tablespoons Marsala Wine
- 1/2 Teaspoon Chopped Fresh Thyme
- 1/2 Teaspoon Chopped Fresh Rosemary
- Salt & Pepper
- 1/4 cup Grated Pecorino Cheese
Instructions
- Preheat oven: Preheat oven to 375 degrees F.
- Prepare mushrooms: Remove the stalks from the mushrooms and wipe the caps with a damp cloth.
- Coat caps: Toss the caps with half the olive oil to lightly coat.
- Bake caps: Lay the caps open end down on a baking sheet and bake for 10 minutes, then turn over and cook for another 10 minutes.
- Drain liquid: Remove from the oven and drain off any liquid.
- Prepare stalks: Trim the mushroom stalks, and dice finely and measure out 1/2 cup.
- Cook sausage: In a heavy skillet, cook the sausage, breaking it up as it cooks with two forks.
- Add vegetables and chestnuts: Add the chopped mushrooms, onions, garlic, and chestnuts and cook until the onion is soft.
- Add wine and herbs: Add the marsala wine and cook until it is absorbed, then add the breadcrumbs, thyme and rosemary, and stir to mix well.
- Add cheese: Remove from the heat and stir in the cheese.
- Fill caps: Fill the mushroom caps, piling it into the cavity.
- Bake stuffed mushrooms: Bake for another 15 or 20 minutes or until crisp and golden brown.
- Serve: Serve warm or at room temperature.