I’m OBSESSED with these Italian stuffed mushrooms filled with broccoli rabe and sausage, the perfect festive holiday appetizer!
Stuffed Mushrooms with Broccoli Rabe
Holy moly, these are good! I love broccoli rabe and sausage combined, so using them as a stuffing for stuffed mushrooms was a no brainer. They turned out so incredible! For variations, you may also like Spinach and Bacon stuffed Mushrooms.
If you’re looking for something light and flavorful to serve at your next holiday party, these healthy stuffed mushrooms are it. This mushroom recipe doesn’t have any cream cheese like some others call for. Instead, they use Parmesan cheese. These sausage stuffed mushrooms have lots of tasty Italian flavors. They are filled with Italian sausage and seasoned with oregano, parsley, garlic, and shallot.
Stuffed mushrooms are perfect for serving at parties because you can do all the prep work in advance and bake right before your event. If you have lots of leftover mushrooms, you can even freeze them. Leftovers will also keep for a few days in the refrigerator.
How To Clean Mushrooms:
To clean mushrooms, all you have to do is wipe them off with either a damp paper towel or a vegetable brush. You can also quickly rinse mushrooms, but you do not want to soak them. Mushrooms act like a sponge, and they will absorb water and get soggy. If you do rinse the mushrooms, plan to stuff and bake them soon after.
How To Make Stuffed Mushrooms
After cleaning the mushrooms, pop the stems off, chop them up, and set aside. Then, start cooking the sausage, broccoli rabe, and shallots. After about seven minutes, add in the chopped mushroom stems, garlic, and other seasonings along with the wine.
When the sausage is cooked through and the wine has evaporated, take the stuffing off the stove and allow to cool. Once cool enough to handle, add in the breadcrumbs and cheese, and start scooping the filling into the mushroom caps.
How To Make Ahead
These easy stuffed mushrooms would be a great appetizer for Thanksgiving or Christmas. You can make the filling and stuff the mushrooms a day or two before baking them. Cover tightly and put them in the refrigerator. All you have to do about 20 minutes before your guests arrive is stick them in the oven.
These Italian stuffed mushrooms are a simple, healthy appetizer that everyone will enjoy.
More Mushroom Recipes You Will Love:
- Philly Cheesesteak Stuffed Portobello Mushrooms
- Dina’s Tossed Mushrooms
- Spinach and Bacon Stuffed Mushrooms
- Veggie Lasagna Stuffed Portobello Mushrooms
- Quick Skillet Steak with Onions and Mushrooms
Stuffed Mushrooms with Broccoli Rabe and Sausage
- 16 oz uncooked sweet Italian chicken sausage, casing removed
- 1 large shallot, chopped
- 3 cups uncooked broccoli rabe, Rapini, chopped, discard large stems, use thinner stems only
- 24 baby bella mushrooms, stems pulled, chopped and set aside / caps brush off to clean
- 2 garlic cloves, minced
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1-1/2 tablespoons fresh oregano, chopped
- 2 tablespoons fresh parsley, chopped
- 1 oz white wine
- 3 tablespoons grated Parmesan cheese
- 3 tablespoons plain breadcrumbs, or gluten-free crumbs
- Preheat oven to 400F.
- In a large skillet, add the sausage over medium-high heat and begin to break down with a spatula.
- Add shallots and broccoli rabe and continue to break apart the sausage while cooking for about 7 minutes.
- Add in the garlic, chopped mushroom stems, and the salt, peppers, oregano, parsley, and wine and cook over medium-low. Continue cooking 10 minutes, breaking down the sausage and cooking the wine down.
- Remove from heat and place the sausage mix into a mixing bowl.
- Allow the sausage mixture to cool for about 10 minutes.
- Add in the bread crumbs and parmesan cheese and mix well.
- Place mushroom caps on a baking sheet and fill each mushroom cap with the sausage mixture. Caps should be overfilled and not level.
- Place in oven and cook for 20 minutes.