Italian Sausage-Stuffed Mushrooms

Por Tasty · 45 min

Ingredientes

Modo de preparo

1. Remove the mushroom stems and chop them finely. Set the caps aside.
2. Melt the butter with the oil in a large saucepan over medium heat until the butter stops bubbling. Add the fennel and celery and cook, stirring often, for 5 minutes. Stir in the poultry seasoning, salt and pepper and cook until the fennel and celery soften, 3 to 4 minutes. Add the chopped stems and cook until browned and soft, about 5 minutes. Stir in the garlic.
3. Preheat the oven to 375°F (190°C).
4. Add the sausage and break it into very small crumbles with a wooden spoon. Cook over medium until well browned, 5 to 8 minutes.
5. Add the cubed stuffing and chicken broth half a cup at a time, stirring until each addition is absorbed, about 10 minutes in total. Stir well so some cubes mash together and others keep their shape. Take off the heat and let cool for 5 to 10 minutes.
6. Place the mushroom caps on a parchment-lined baking sheet. Press 1 to 2 tablespoons of stuffing into each cap, packing it firmly; it may mound over the top.
7. Bake for 20 to 25 minutes, until the stuffing is crispy on top and the caps are soft and tender. Serve immediately.

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