Artisan Stuffed Mushrooms Recipe
Mushroom caps stuffed with Graziano's sausage, a three cheese blend & a touch of Diana sauce. Baked with mozzarella cheese on top
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Ingredients
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Mushrooms & Prep
Sausage & Aromatics
Cheese & Binder
Sauce & Topping
Finishing
Method
Mushrooms & Prep
- 1
Clean & hollow mushrooms
Preheat the oven to 375°F (190°C). Wipe mushrooms with a damp cloth and remove stems; reserve stems for the filling. Place mushroom caps, hollow side up, on a baking sheet lined with parchment. Brush caps lightly with 2 tbs olive oil and season with 1 tsp kosher salt and 1 tsp black pepper. Roast in the preheated oven for 8 minutes to release moisture and concentrate flavor. Remove and set aside; keep oven on.
Sausage & Aromatics
- 2
Cook sausage and aromatics
Roughly chop the reserved mushroom stems. In a large skillet over medium heat, melt 1 tbs butter. Add the Graziano's sausage (removed from casing) and break it up with a spatula. Cook 4–5 minutes until beginning to brown. Add the finely diced onion and chopped mushroom stems and continue to cook 4–5 minutes until onion is soft and mixture is golden. Stir in the minced garlic and cook 30–45 seconds until fragrant. Transfer the mixture to a bowl and let cool 3–5 minutes. Stir in the chopped parsley.
Cheese & Binder
- 3
Make the cheese filling
In the bowl with the cooled sausage mixture, add 1 cup ricotta, 1 cup shredded Parmesan, 1 cup shredded mozzarella, and the lightly beaten egg. Add 4 tablespoons Diana sauce. Mix thoroughly until well combined and sticky enough to hold its shape when scooped. Taste and adjust seasoning with a pinch of salt and pepper if needed.
Stuffing & Assembly
- 4
Stuff the mushroom caps
Using a small spoon or a piping bag, mound about 1 to 1 1/2 tablespoons of the sausage-cheese filling into each mushroom cap, pressing slightly so the filling sits snugly. Arrange filled caps on a baking sheet or in a shallow baking dish so they are close but not touching.
- 5
Add topping
Sprinkle the remaining 1 cup shredded mozzarella evenly over the stuffed mushrooms. Lightly dust with 1 tsp dried Italian seasoning and, if desired, 1/4 tsp red pepper flakes for heat.
Bake & Finish
- 6
Bake until golden
Bake in the 375°F (190°C) oven for 12–15 minutes, or until the filling is hot, cheeses are melted and the top is bubbling and beginning to brown.
- 7
Final garnish
Remove from oven and let cool 3 minutes. Drizzle or dot an additional 1–2 teaspoons of Diana sauce across the platter if desired. Sprinkle with the 2 tbs grated Parmesan and sliced basil leaves. Serve warm.
