Description
Savory Tuscan stuffed mushroom caps blend Italian countryside charm with rich, herbaceous flavors. Crisp herb-infused breadcrumbs and melted cheese create a delightful appetizer you’ll crave at every gathering.
Ingredients
Scale
Main Ingredients:
- 4 large portobello mushroom caps (each about 3–4 inches in diameter)
- 1/2 pound mild Italian sausage
- 1 cup fresh spinach, chopped
- 1/2 cup sun-dried tomatoes, soaked in hot water and chopped
Cheese Ingredients:
- 1/2 cup (123 g) ricotta cheese
- 4 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
Additional Ingredients:
- 2 tablespoons extra virgin olive oil
- 1/2 small yellow onion, finely diced (about 1/4 cup)
- 1 teaspoon garlic, minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- Chopped parsley, for garnish
Instructions
- Carefully sanitize portobello mushroom caps using a gentle, moistened cloth, ensuring thorough cleansing without damaging delicate surfaces.
- Meticulously remove mushroom stems and interior gills, creating a smooth, clean vessel for the luxurious filling.
- Drizzle mushroom caps with fragrant olive oil, coating both interior and exterior surfaces to enhance flavor and prevent drying during roasting.
- Sauté crumbled Italian sausage with finely diced onions in a sizzling skillet, breaking meat into delicate morsels until achieving a rich, golden-brown coloration.
- Introduce minced garlic to the sausage mixture, allowing aromatics to release their intense flavor profile for approximately one minute.
- Incorporate vibrant spinach leaves and tangy sun-dried tomatoes into the meat mixture, gently wilting greens and melding complex flavors.
- Craft a creamy cheese blend by combining ricotta, cream cheese, mozzarella, Parmesan, Italian seasoning, and a hint of red pepper flakes.
- Fold the cooled sausage mixture into the velvety cheese preparation, ensuring comprehensive integration of ingredients.
- Generously fill each mushroom cap with the decadent mixture, creating elegant mounds that slightly overflow the mushroom’s natural contours.
- Sprinkle additional mozzarella across the stuffed mushrooms, creating a golden, crispy cheese crust.
- Roast in a preheated oven at 350°F for 25-30 minutes, monitoring until mushrooms become tender and cheese transforms into a bubbling, amber-hued topping.
- Garnish with freshly chopped parsley and serve immediately to preserve optimal temperature and texture.
Notes
- Opt for fresh, firm mushroom caps with no signs of bruising or moisture to ensure a perfect texture and prevent sogginess during baking.
- Thoroughly drain spinach and pat sun-dried tomatoes dry to avoid excess liquid that could make the filling watery.
- Customize the spice level by adjusting red pepper flakes or swapping Italian sausage with ground turkey for a lighter version.
- Make ahead by preparing the filling and stuffing mushrooms up to 24 hours in advance, storing covered in the refrigerator and baking just before serving for maximum freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 410
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 30 g
- Saturated Fat: 13 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 75 mg