These delicious stuffed mushrooms have to be my number one, most favorite appetizer of all time. Let me explain.
The crunch of the bread crumb and Parmesan cheese topping.
The delightfully creamy filling with just the right touch of spiciness.
The robust flavors of a crimini mushroom, all rolled into one delicious bite. (maybe two)
I do several things different than most other recipes. Let me show you my secrets to a delicious stuffed mushroom that will certainly impress anyone you serve these to.
Oh, it is okay, I promise. The water that I am washing these crimini or baby bella mushrooms in are just fine. Then be sure to wipe off the top of the caps for any lingering dirt.
This is the first thing I do differently; I use crimini, or baby bella mushrooms. They have much more flavor than the plain, white button mushrooms, and they hold up better, too. Make sure all the mushrooms are approximately the same size.
After they have all been cleaned then remove the stems and discard. I take out the gills and just a little bit of the meat of the mushroom. I want make sure I have enough room for my stuffing.
See how nice that looks, plenty of stuffing room. Now once they have all been cleaned, de-stemmed and “carved” out we are going to bake them.
Before they go into the oven, give them a little sprinkling of Kosher salt. Just because we can.
Most recipes do not have you do this step but I think it really brings out the flavor of the crimini mushroom.
This is why I par bake them. Look at all that moisture that just oozes out. Bake them cap side down first for about 6 minutes at 375 degrees f. (pre-heated oven of course).
Before we roast the other side we want to get rid of this water build-up. I dab each mushroom with a paper towel. I’ll be honest, I tried to handle a few but I have no finger prints on my right hand anymore.
Now turn them over, give them another sprinkling of Kosher salt and bake for another 5 minutes. Remove from oven and drain baking sheet of all extra moisture. While these are cooling, let’s make the filling.
I usually buy really good Parmesan or Grana Padano and shred it myself. It was a very long week and quite honestly I just got lazy and bought the freshly grated stuff.
Guess what? The world didn’t end!
In a large skillet add the sausage, chopped garlic, shallot, oregano and mushrooms. Cook on medium-high heat until sausage is cooked through and brown, breaking into small pieces with spatula.
Transfer the sausage mixture to a large bowl with a slotted spoon, discard any remaining pan drippings. Once the sausage mixture has cooled slightly add the cream cheese, Parmesan cheese and egg yolk. If you like it really spicy, add a dash or two of crushed red pepper.
Give it a good stur until it is all nice and incorporated.
If you want to change things up a bit you can add an ounce or so of soft goat cheese or blue cheese just for added interest. I didn’t do that here…it was a long week.
Spoon the filling mixture into the cooled mushrooms….just look how happy they are.
Now mix the bread crumbs, melted butter and Parmesan cheese together. Most recipes do not have the bread crumb topping….but that crispy top and creamy filling are truly AMAZING together.
The bread crumbs should be pretty moist.
I didn’t get a final photo of this delicious mushroom after it had been baked, but trust me when I say they flew off the plate….
and they didn’t have wings!
