Italian Sausage Stuffed Mushrooms Appetizer

Italian Sausage Stuffed Mushrooms Appetizer

PREP TIME: 10 minutes
COOK TIME: 25 minutes


1 8-inch French bread loaf

4 tablespoons olive oil

1/2 pound of loose Italian sausage

1 tablespoon fresh chopped rosemary

1/2 cup of grated Parmesan cheese + 1/4 cup

1/2 cup of breadcrumbs

2 eggs

Kosher salt and fresh cracked pepper to taste

30 domestic mushrooms, stems removed

13x9 Reynolds® Bakeware Pan


 1:Preheat oven to 450 degrees F.
 2:Place bread in a large bowl and fill it up with water, making sure to completely submerge the bread.
3:Next, in a large sauté pan with 1 tablespoon of olive oil on medium-high heat cook the Italian sausage until it completely cooked through. Using a spoon, break up the sausage while it is cooking so that any large chunks are broken up. Once the sausage is cooked, place in the refrigerator to cool.
 4:Remove the bread from the water and squeeze the bread until all of the liquid is out. Place the bread in a large bowl along with the cooled Italian sausage, rosemary, Parmesan cheese, bread crumbs, eggs, salt and pepper and mix until completely combined and set aside.
 5:Rub the mushroom caps down with the 3 tablespoons of olive oil and season them on all sides with salt and pepper and place them cap side down in a 13x9 Reynolds® Bakeware pan. Take a small amount of stuffing and stuff each mushroom until the stuffing is all gone. Once they are all stuffed, top off with the remaining 1/4 cup of Parmesan cheese and bake in the oven for 25 minutes. Take bakeware out of the oven and allow to cool for 5 minutes. Serve hot.