Stuffed Mushrooms Recipe
mushroom caps filled with sausage, goat cheese, ricotta + spinach, mediterranean vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mushrooms
Filling
Vinaigrette
Method
Preparation of Mushrooms
- 1
Clean the Mushrooms
Gently wipe the mushroom caps with a damp paper towel to remove any dirt. Remove the stems and set the caps aside.
- 2
Preheat the Oven
Preheat your oven to 375°F (190°C).
Making the Filling
- 3
Cook the Sausage
In a skillet over medium heat, add the Italian sausage. Cook until browned and cooked through, breaking it apart with a spatula. This should take about 5-7 minutes.
- 4
- 5
Combine the Filling Ingredients
In a large bowl, combine the cooked sausage and spinach mixture with the goat cheese, ricotta cheese, salt, and black pepper. Mix well until all ingredients are fully integrated.
Stuffing the Mushrooms
- 6
Fill the Mushroom Caps
Using a spoon, generously stuff each mushroom cap with the filling mixture, pressing it down gently.
- 7
Drizzle with Olive Oil
Place the stuffed mushroom caps on a baking sheet and drizzle with olive oil before placing them in the oven.
Baking
- 8
Bake the Stuffed Mushrooms
Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until they are golden and the filling is heated through.
Making the Vinaigrette
- 9
Whisk the Vinaigrette
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper until well combined.
Serving
- 10
Plate and Drizzle
Once the mushrooms are baked, remove them from the oven and let cool slightly. Serve warm, drizzled with the Mediterranean vinaigrette.
