THE BEST Stuffed Mushroom Recipe For Thanksgiving! | EASY Side Dish

These easy and delicious sausage Stuffed Mushrooms are the perfect appetizer or side dish for any party or holiday feast!
INGREDIENTS
• Baby portobello mushrooms, about 1.5 lb or enough to cover a sheet pan without overcrowding, bottom trimmed and stems removed. Reserve trimmings and stems.
• 1-2 carrots, coarsely chopped
• 2 celery stalks, coarsely chopped
• 1 red bell pepper, coarsely chopped
• 2 scallions, coarsely chopped
• 5-7 garlic cloves, crushed
• 1 shallot, coarsely chopped
• a small bunch of fresh herbs (rosemary, sage & thyme), stems removed and finely chopped
• a few sprigs fresh parsley, stems removed and finely chopped
• 1-2 tsp white wine vinegar
• 1-2 tablespoons dry white wine
• 1-2 tsp chicken bouillon paste
• 1 lb Italian sausage, casing removed and crumbled
• 1-2 tbsp olive oil
• salt & pepper
• 8 oz Monterey jack cheese, shredded
• 2 cups seasoned panko breadcrumbs
• 2 eggs
• 1 tsp paprika
DIRECTIONS
1. Trim mushroom bottoms by running the tip of a paring knife around the rim to clean up the bottom of the mushroom for the stuffing. Remove the stems by gently twisting the stem. Reserve mushroom trimming for stuffing.
2. Finely chop carrots, celery, red bell pepper, scallions, garlic, shallots, and about 1-1.5 cups of the mushroom trimmings in a food processor.
3. Preheat oven to 385F, convection setting on if you have that option.
4. In a sauté pan over medium high heat, add oil and brown crumbled sausage. Break up sausage into a fine crumble with a wooden spoon as it browns. After fully browned, remove with a slotted spoon and set aside.
5. Reduce heat to medium and add processed vegetable to pan, cook for 3-5 min or until vegetable begin to soften. Season with salt & pepper.
6. Add white wine vinegar, white wine and chicken bouillon paste. Mix in bouillon paste, cook for 1-2 min and let some of the liquid evaporate slightly. Add chopped fresh herbs and mix again. Remove from heat and let cool for a few minutes.
7. In a large mixing bowl, combine cooked vegetable mix, browned sausage and juices that have collected, shredded jack cheese, breadcrumbs, eggs and ¾ of the fresh chopped parsley. Don’t over-mix, just enough until ingredients are evenly distributed through the mix.
8. Line a baking sheet with parchment paper, stuff mushrooms by hand until the sheet is full but not overcrowded. Spray lightly with olive oil and dust lightly with paprika.
9. Place in oven for 20-35 min or until stuffing is slightly brown.
10. Let cool before transferring to a serving platter and garnish with remaining fresh parsley
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Hi, I’m Chef Ange, a self-taught cooking nerd who has been learning how to cook over the past decade by burning stuff, cutting my fingers, and occasionally making amazing dinners for my family and friends. I became a home chef after a long and successful career in sports and fitness training so most of the food I cook is healthy(er) but I love my chicken wings, have a pizza night regularly and can’t say no to a mouthwatering cheeseburger! SUBSCRIBE to my channel so you can learn to cook so you can lose weight and be healthy while eating delicious and tasty food with my easy-to-follow recipes, skills and tips! Let’s get cooking!
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[@greatfuliam412]

Chef Ange you've done it again. Phenomenal!!!!!!!!!! I am so excited to try this recipe. I've never made stuffed mushrooms before, but I do like them. My doctor told me several months ago that I am pre-diabetic and need to lose weight. I do eat a healthy diet, but it's very limited. With your recipe's, I have many more healthy choices now. I thank you. What you are doing is having a wonderful and positive impact. I feel blessed to have found your channel.

[@ChefAnge]

awwww thanks so much! Love getting comments like this!

[@FriendsFamilyKitchen]

Love the way you present your content and the information you shared in your description. Looking forward to learn more from your channel. 😊

[@ChefAnge]

Welcome aboard!

[@firetopman]

Whatta you want cook today, Ange? I don't know, Marty, what do YOU want to cook? Sorry, I couldn't resist. These look wonderful.

[@ChefAnge]

hahahaha! Thanks!

[@craigbrown5359]

Very nice!!!

[@ChefAnge]

Thanks!!😊

[@pamwarren7422]

Love your recipes! Thanks for sharing!!

[@ChefAnge]

My pleasure! Thanks Pam

[@goncalvespeloya]

That looks delicious! I'm sure gonna make it!

[@ChefAnge]

Hope you enjoy! Let me know how they come out!

[@irmaphillips4813]

Nice good clean pans. Love it.

[@ChefAnge]

Thank you!

[@sueperez21]

All great Chefs make mistakes occasionally. Lol. I've also forgotten to add my blade, but didn't know it until I kept trying to turn it on and it would not start. I thought it was broken 🤣 This looks delicious. I can not wait to make this recipe. Never thought to stuff with these ingredients. I have always made stuffed mushrooms. Everyone loves them. Always a hut at gatherings and a request for family holidays. I use the inside of mushroom and a few extra whole ones, with scallions, sausage or turkey sausage, panko and fresh grated parmesan. But your recipe is a definite must have. I love mushrooms. Can't wait to make these. Thanks for sharing. Yum......

[@ChefAnge]

Enjoy Sue! Thanks so much for watching this one. I enjoy getting and responding to all your comments!

[@vanchen363]

Wonderful receipe..thanks so much.

[@ChefAnge]

Thank you!

[@robertluna8993]

Incredible

[@ChefAnge]

Thanks!

[@anngarber1920]

Love it@

[@ChefAnge]

thanks!

[@latanyawarden5211]

Making these today for Easter dinner 😋😋

[@ChefAnge]

Hope everyone enjoyed them!

[@latanyawarden5211]

@@ChefAnge they were awesome thank you

[@nancyduggan288]

These look so delicious! Can't wait to make them this weekend. Thanks v much for sharing - your recipes are the best!👍👏👌

[@ChefAnge]

You are so welcome!

[@gretchenhughes9652]

👍

[@ChefAnge]

yup!

[@sharriallbrightfassberger2533]

Hi Chef! Can you make these the night before? Worried about the eggs in the mixture.

[@ChefAnge]

I would prep the mushrooms and cook the veggies and keep everything in separate containers until mixing and cooking right before you plan on eating them.

[@kazzicup]

The stuffed mushrooms look amazing! I will make them soon. Chef Ange, do you ever make oxetail soup? I am having oxtail soup tonight for dinner. The only drawback for the oxtail soup is that the oxtails need to cook a minimum of 3 and a half hours.

[@ChefAnge]

Meats like that do need more time to cook before tender. You could speed up the cooking time by using a pressure cooker like an instant pot

[@anngarber1920]

Hi! I watched your videos, so helpful to see what I can do with your help - Thank you so much! You are so under-rated for your help with this kitchen table.

[@pamavery9352]

Take smaller bites, you’ll choke!!! Also I use Parmesan cheese!

[@ChefAnge]

Thanks!

[@charlesjohnson303]

Loud eating turned me off

[@ChefAnge]

You’re uninvited for dinner Charles…