How To Make Stuffed Mushrooms with Broccoli Rabe and Sausage
These stuffed mushrooms are a light yet flavorful dish that you serve at your next party. They’re filled with Italian sausage, broccoli rabe, and parmesan.
Serves:
Ingredients
- 16ozsweet Italian chicken sausage,uncooked, casing removed
- 1large shallot,chopped
- 3cupsbroccoli rabe,(Rapini), uncooked, chopped, thinner stems only
- 24baby bella mushrooms,stems pulled, chopped and set aside / caps brush off to clean
- 2clovesgarlic,minced
- ½tspkosher salt
- ⅛tspblack pepper
- ¼tspred pepper flakes,crushed
- 1½tbspfresh oregano,chopped
- 2tbspfresh parsley,chopped
- 1ozwhite wine
- 3tbspparmesan cheese,grated
- 3tbspplain breadcrumbs,or gluten-free crumbs
Instructions
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Preheat oven to 400 degrees F.
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In a large skillet, add the sausage over medium-high heat and begin to break down with a spatula.
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Add shallots and broccoli rabe and continue to break apart the sausage while cooking for about 7 minutes.
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Add in the garlic, chopped mushroom stems, and the salt, peppers, oregano, parsley, and wine and cook over medium-low. Continue cooking for 10 minutes, breaking down the sausage and cooking the wine down.
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Remove from heat and place the sausage mix into a mixing bowl.
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Allow the sausage mixture to cool for about 10 minutes.
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Add in the bread crumbs and parmesan cheese and mix well.
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Place mushroom caps on a baking sheet and fill each mushroom cap with the sausage mixture. Caps should be overfilled and not level.
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Place in oven and cook for 20 minutes.
Nutrition
- Calories: 170.61kcal
- Fat: 10.40g
- Saturated Fat: 2.82g
- Trans Fat: 0.08g
- Monounsaturated Fat: 3.66g
- Polyunsaturated Fat: 2.33g
- Carbohydrates: 7.02g
- Fiber: 1.55g
- Sugar: 1.77g
- Protein: 11.80g
- Cholesterol: 56.80mg
- Sodium: 503.19mg
- Calcium: 120.48mg
- Potassium: 261.67mg
- Iron: 1.64mg
- Vitamin A: 31.67µg
- Vitamin C: 5.73mg
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