Italian Sausage Stuffed Mushrooms

 in Favorite Recipes by

Provided by Mari Worley for the January 2024 issue of CorsicanaNOW Magazine.

Yields 16 servings.

  • 16 large mushrooms, 2-inches in diameter
  • 1/2 lb. Italian sausage, casing removed
  • 5 green onions, thinly sliced
  • 1 garlic clove, minced
  • 1/2 tsp. Italian seasoning
  • 1 tsp. Worcestershire sauce
  • 3/4 cup Monterey Jack cheese, shredded (divided use)
  • 2 Tbsp. olive oil
  1. Twist the mushroom stems off the caps; chop the stems. In a large frying pan, cook the sausage over medium heat, stirring occasionally, until the meat is browned and crumbled. Remove the excess fat.
  2. Add the mushroom stems, onions, garlic, Italian seasoning and Worcestershire sauce; cook until all the liquid evaporates. Remove the mixture from the heat; stir in half of the cheese.
  3. Generously brush the mushroom caps with the olive oil; spoon 1 rounded tsp. of the filling into each cap. Place the caps, filled side up, in a shallow baking pan. Sprinkle the remaining cheese over the top; Cover; chill if making the recipe ahead of time.
  4. Bake, uncovered, at 400 F for 15 minutes, or until the mushrooms are hot.