Stuffed mushrooms are one of my favorite appetizers, they always hit the spot! So when Jimmy Dean contacted me about their new Fully Cooked Sausage Crumbles, I knew I wanted to use the crumbles in stuffed mushrooms.
I adapted this recipe from one I found on the Jimmy Dean website. It comes together very quickly, in about 30 minutes. It’s simple enough to whip up when you need an appetizer in no time!
- 12 oz medium sized mushrooms, stems removed
- 1 package Jimmy Dean® Sausage Crumbles, Original
- 1 garlic clove, minced
- 2 eggs
- ¾ cup dry Italian bread crumbs, divided
- ½ cup (2 ounces) grated Parmesan cheese, divided
- ¼ cup chopped fresh parsley
- 1 tablespoon olive oil
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There is a brand of mushrooms from Kennett Square called To-Jo that has “Baby Bella Stuffing Caps” that are perfect for stuffed mushrooms. If you can’t find this brand, just use larger sized baby bella mushrooms.
Preheat your oven to 350°F. Remove the mushroom cap stems and roughly chop.
Place mushroom caps, rounded-sides down, in a lightly greased shallow baking pan.
Cook the sausage, chopped mushroom caps, and garlic in large saute pan over medium-high heat for 6 to 8 minutes or until sausage is thoroughly cooked, stirring frequently.
Remove from heat. Add 2 eggs, ½ cup breadcrumbs, ¼ cup Parmesan cheese and parsley, mixing well to combine.
Spoon into mushroom caps.
Combine the remaining breadcrumbs, remaining Parmesan cheese and olive oil and sprinkle over mushroom caps.
Bake for 20 minutes or until mushrooms are tender and stuffing is lightly browned.
Yum! These are really tasty! The mushrooms and sausage are juicy while the breadcrumb mixture on top stayed crunchy.
If you happen to have any of the sausage mixture leftover, save it for omelets the next day!