Author: My Curated Tastes, Shawhan Farms
Servings: 2
Prep Time: 5 minutes
Cook Time: 35 minutes
These Parmesan truffle stuffed mushrooms bring together a savory filling with a rich, earthy finish. Sausage, vegetables, and Parmesan are combined with truffle seasoning and baked until tender, with a lightly crisp topping.
They’re simple to prepare but carry enough depth to feel like something you’d serve when you want the table to feel just a little more put together.
Ingredients
- 6 extra-large white mushrooms, stems removed and chopped
- Cooking spray
- 1 tsp olive oil
- 2 sweet Italian turkey sausages, casing removed
- 1 small celery stalk, finely diced
- 2 green onions, finely diced
- 1/4 red bell pepper, finely diced
- 1 garlic clove, finely minced
- 2 tbsp Shawhan Farms Parmesan Inspirations Truffle Infused Seasoning, divided
- 1 egg
- 1/3 cup Parmesan cheese, grated
- Kosher salt and black pepper, to taste
- 2 tbsp panko breadcrumbs
- 1/2 cup chicken stock
Directions
- Preheat oven to 350°F.
- In a skillet, heat olive oil and cooking spray over medium-high heat. Add chopped mushroom stems, bell pepper, green onion, garlic, and celery. Cook for about 2 minutes.
- Add sausage, breaking it apart as it cooks. Season with 1 tablespoon truffle seasoning, salt, and pepper. Cook until fully browned.
- Remove from heat and allow the mixture to cool slightly.
- Stir in egg, Parmesan cheese, and remaining truffle seasoning until combined.
- Place mushroom caps in a baking dish and fill each with the mixture.
- Top with panko breadcrumbs and additional Parmesan if desired.
- Pour chicken stock into the dish around the mushrooms.
- Cover with foil and bake for 25 minutes.
- Remove foil and broil for about 1 minute to brown the tops.
- Let cool slightly and serve.
Recipe Notes
- Adding stock helps keep the mushrooms moist during baking.
- Broiling at the end creates a crisp, golden topping.
- Can be prepped ahead and baked just before serving.