Stuffed Mushrooms Recipe

Prepare mushrooms

Preheat oven to 375°F (190°C). Clean mushrooms by wiping caps with a damp paper towel; remove stems by twisting gently and set caps aside on a baking sheet, cavity up. Finely chop reserved stems and set aside for the filling.

Season caps

Brush or spray mushroom caps with 1–2 tbs olive oil, then season the insides lightly with 1/2 tsp of the salt and a few grinds of black pepper. Arrange caps cavity-up on a parchment-lined or lightly oiled baking sheet.

Heat a large skillet over medium-high heat. Add 1 tbs olive oil and 1 tbs butter. When the butter melts and foams, add the sausage (casings removed) and break it up with a wooden spoon. Cook until browned and cooked through, about 6–8 minutes. Transfer cooked sausage to a bowl and leave skillet juices in pan.

Reduce heat to medium. Add the diced onion to the skillet and sauté in the remaining fat until translucent, about 4 minutes. Add the chopped mushroom stems and cook another 3–4 minutes until softened. Stir in the minced garlic and red pepper flakes and cook 30–45 seconds until fragrant. Return the cooked sausage to the pan, stir to combine, then transfer the mixture to a bowl to cool slightly.

In the same skillet (wipe and dry first if it looks burnt) or a separate large skillet, add the chopped spinach and a pinch of salt. Cook over medium heat, stirring, until wilted and most liquid has evaporated, about 3–4 minutes. Transfer spinach to a fine mesh sieve or bowl and press with a spoon to remove excess moisture. Chop further if needed.

In a large mixing bowl combine the cooked sausage/onion/mushroom stem mixture with the drained spinach. Add ricotta, 1/2 cup grated Parmesan, 1/2 cup shredded mozzarella, beaten egg, 2 tbs chopped parsley, 1/2 tsp Italian seasoning, remaining 1/2 tsp salt (adjust to taste), 1/2–1 tsp black pepper, and a pinch (1/8 tsp) of nutmeg if using. Stir until uniform. Taste and adjust seasoning; the mixture should be moist but thick enough to mound into mushroom caps. If too loose, fold in up to 1/4 cup additional breadcrumbs.

Using a small spoon or piping bag, mound about 1 to 1 1/2 tablespoons of filling into each mushroom cap, slightly mounding above the rim. Place the filled mushrooms on the prepared baking sheet, leaving a little space between each.

Combine panko breadcrumbs with 2 tbs grated Parmesan in a small bowl. Lightly sprinkle a generous pinch of the breadcrumb-Parmesan mixture over each stuffed mushroom. Drizzle or spray the tops with the remaining olive oil (about 1 tbs) to help browning.

Bake in the preheated oven for 18–22 minutes, until filling is hot, cheeses are melted and tops are golden-brown. If you want extra browning, switch oven to broil for 1–2 minutes while watching closely to avoid burning.

Remove mushrooms from oven and let rest 2–3 minutes. Garnish with the remaining 1 tbs chopped parsley and a light sprinkle of extra Parmesan. Serve warm with optional lemon wedges alongside for a bright squeeze of lemon if desired.

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes or until warmed through; avoid microwaving to preserve texture.