Appetizers
Stuffed Mushrooms with Italian Sausage
Due Ruscelli Vineyards
994 Limerick Lane
Healdsburg, CA 95448
dueruscelli.com
- RECIPE YEAR: 2026
- YIELD: Serves 10
- PAIRS WELL WITH: Tramonto
Mushrooms stuffed with Italian sausage, including a vegetarian option.
Ingredients:
- 2 pounds Mushrooms cleaned, stems removed
- 1 tablespoon Extra Virgin Olive Oil
- 2 Green oinons Thinly sliced
- 1 pound Italian Sausage casings removed
- 8 ounces Cream Cheese
- 1/4 cup Parmesan Cheese finely grated
- 1 teaspoon Paprika
- 2/3 cup Panko crumbs
- 2-3 cloves Garlic Finely chopped
- 2 Tablespoons Fresh Parsley minced
- Salt
- Pepper
Section Directions:
Preheat oven to 375 degrees. Remove the stems from the mushrooms and roughly chop the stems In a medium skillet over medium heat, heat the oil. Add mushroom stems and cook until soft, 5 minutes. Add garlic and green onions and cook until fragrant. Add sausage and cook breaking up the meat with a wooden spoon, until no longer pink, 6 minutes. Add cream cheese and cook until cheese is melted. Add the panko. Remove from heat and add 1/4 cup Parmesan cheese. Season with parsley, paprika, salt and pepper. Place mushroom caps on prepared pan, stem side up. Divide the mixture between the caps and top with remaining 2 tablespoons of Parmesan Bake until mushrooms are soft and tops are golden, 15 minutes.
Recipe Directions:
**For vegetarian version eliminate the sausage.
