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Spinach & Italian Sausage Stuffed Mushroom Caps Recipe

Name: Mama Stortini's Restaurant & Bars Spinach & Italian Sausage Stuffed Mushroom Caps Recipe
Cook time: 50 min
Total time: 50 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 24 count large white or cremini mushrooms; 2 tbs olive oil (for brushing); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 12 oz Italian sausage (mild or hot), casings removed; 1 tbs unsalted butter; 1 tsp extra-virgin olive oil; 1 count shallot, finely minced; 2 count garlic cloves, minced; 1 tsp fresh thyme leaves, chopped (or 1/2 tsp dried thyme); 0.25 tsp red pepper flakes; 4 cups fresh baby spinach, packed; 4 oz cream cheese, softened; 0.75 cups Parmesan cheese, finely grated; 0.5 cups mozzarella cheese, shredded; 2 tbs fresh parsley, chopped; 1 tsp fresh lemon zest; 0.5 tsp salt (for filling); 0.25 tsp freshly ground black pepper (for filling); 0.25 cups panko breadcrumbs (optional, for crisp topping); 1 tsp olive oil (for breadcrumbs); 2 tbs extra grated Parmesan (for topping); 1 tbs chopped fresh parsley (for garnish)

Inspired by Mama Stortini's Restaurant & Bar

Time50m

Serves6

Make Spinach & Italian Sausage Stuffed Mushroom Caps Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Mushrooms & prep

24 count large white or cremini mushrooms

2 tbs olive oil (for brushing)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

Filling - sausage & aromatics

12 oz Italian sausage (mild or hot), casings removed

1 tbs Unsalted butter

1 tsp extra-virgin olive oil

1 count shallot, finely minced

2 count Garlic cloves, minced

1 tsp fresh thyme leaves, chopped (or 1/2 tsp dried thyme)

1/4 tsp Red pepper flakes

Filling - greens, cheese & binder

4 cups fresh baby spinach, packed

4 oz cream cheese, softened

3/4 cups Parmesan cheese, finely grated

1/2 cups Mozzarella cheese, shredded

2 tbs Fresh parsley, chopped

1 tsp fresh lemon zest

1/2 tsp salt (for filling)

1/4 tsp freshly ground black pepper (for filling)

Finishing & garnish

1/4 cups panko breadcrumbs (optional, for crisp topping)

1 tsp olive oil (for breadcrumbs)

2 tbs extra grated Parmesan (for topping)

1 tbs chopped fresh parsley (for garnish)

Method

Mushrooms & prep

Clean and hollow

Preheat oven to 375°F (190°C). Wipe mushrooms with a damp cloth to remove dirt. Carefully remove stems and set caps stem-side down on a baking sheet lined with parchment. Finely chop mushroom stems and reserve for the filling.

Season caps

Brush mushroom caps lightly with 2 tbs olive oil and sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper. Set aside on the baking sheet while you prepare the filling.

Filling - sausage & aromatics

Cook sausage

Heat a large skillet over medium heat. Add 1 tbs butter and 1 tsp olive oil. Add the Italian sausage (removed from casings) and break up with a spoon. Cook until browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer cooked sausage to a bowl, leaving drippings in pan.

Sauté aromatics & stems

In the same skillet over medium heat, add the remaining butter if pan is dry. Add the minced shallot and chopped reserved mushroom stems. Sauté 2–3 minutes until shallot is translucent. Add the minced garlic, thyme and red pepper flakes; cook 30–45 seconds until fragrant. Return the cooked sausage to the pan and stir to combine; cook 1 minute to marry flavors. Transfer mixture to a bowl and let cool slightly.

Filling - greens, cheese & binder

Cook spinach

In the same skillet (wipe if needed) over medium-high heat, add the fresh spinach in batches and cook, stirring, until wilted, about 2–3 minutes total. Remove from heat and transfer spinach to a fine mesh strainer or cutting board; press or squeeze gently to remove excess moisture. Chop finely.

Combine filling

To the bowl with the sausage and aromatics, add the softened cream cheese, grated Parmesan, shredded mozzarella, chopped spinach, 2 tbs chopped parsley, lemon zest, 1/2 tsp salt and 1/4 tsp pepper. Stir vigorously until well combined and smooth. Taste and adjust seasoning as needed. If mixture seems too loose, chill 10 minutes to firm; if too dry, add up to 1 tbs cream cheese or 1 tsp olive oil.

Finishing & garnish

Fill mushrooms

Spoon the filling into each seasoned mushroom cap, mounding slightly. You should have enough to generously fill 24 caps. Place filled mushrooms on the baking sheet.

Optional breadcrumb topping

If using, mix 1/4 cup panko with 1 tsp olive oil and 2 tbs grated Parmesan; sprinkle a small amount over each filled cap for a crunchy finish.

Bake

Bake in the preheated 375°F (190°C) oven until filling is hot and cheese is melted and tops are lightly golden, about 18–22 minutes. If tops are not browning to your liking, finish with 1–2 minutes under the broiler—watch closely to avoid burning.

Serve

Remove from oven and let rest 2–3 minutes. Garnish with the remaining 1 tbs chopped parsley and an extra dusting of grated Parmesan. Serve warm.