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Here’s another scrumptious appetizer for two. My Truffle Infused Parmesan & Sausage Stuffed Mushrooms gets a major flavor boost from this amazing truffle parmesan seasoning. It is a very versatile seasoning that is in my spice cabinet all the time. Be sure to check out some of my other favorite recipes using this seasoning. Both my Parmesan Truffle Fries and Truffle Mushroom Pasta are favorites around here.
If you don’t have this seasoning, I’d add salt and pepper to taste when cooking the sausage and add an additional 1/4 cup of Parmesan cheese when mixing the filling.
MUSHROOMS
I used really large, stuffing mushrooms for this recipe so you are getting 6 big mushrooms. White mushrooms were my choice but you certainly could use large cremini mushrooms too. Portabello mushrooms would be a bit large for this recipe, but if you chose those to substitute for the white button mushrooms, you’ll probably only need two.
If your mushrooms are smaller, you will obviously get a lot more filled with this mixture. That might be great if serving these as a pass around appetizer or if you want to feed more than two people. Be sure you wipe your mushrooms clean with a damp towel or paper towel. When I remove the stem, I cut off the tough dead ends and then just finely chop the rest of the stems to be added to the filling. No reason not to include them in the mix.
You’ll notice I’m cooking the mushrooms raw. I add chicken stock to the casserole dish so that it steams when cooking and softens the mushrooms, and seasons them at the same time. Covering the casserole dish with foil helps that cooking process along. If you don’t have stock or broth, add water.
SAUSAGE
As usual, I’m looking to lighten up the recipe so I have used a leaner sweet Italian turkey sausage. You could easily substitute a pork or chicken sausage in the recipe. Yes, you could also use breakfast sausages.
Pork sausages will give off a lot more fat, so I would omit the olive oil called for in this recipe and I would start with browning the pork sausage first to render some of that fat and then add the chopped veggies to the skillet.
CHEESE
This recipe is all about the Parmesan infused seasoning and the fresh Parmesan cheese used in this recipe. Use Parmigiano Reggiano in the recipe but use the “real deal”. There is nothing like the authentic cheese and the less expensive, store brands are not even close in flavor.
You could add some shredded mozzarella to the mix if you are inclined. Feel free to “play” with the recipe and make it your own.
TRUFFLES
Truffles are often compared to mushrooms for the earthy taste but make no mistake, truffles are hard to find, incredibly expensive (often $150 per ounce and higher…OUCH!) and highly seasonal. They have a unique and incredible flavor, but you usually only find them used in high-end restaurants with very high ticket prices. To purchase them, you will be trying to find them via mail order.
To be able to use a truffle infused seasoning is a sneak peek into the flavor and a reason I’m loving this truffle Parmesan seasoning. Plus, the price point is affordable and using a seasoning is much easier than foraging for truffles. If you can find the real thing, they have a very short shelf life and you will have invested a car payment. Definitely, take an opportunity to try the real deal in a fabulous restaurant. But, in the meantime, I’m using a truffle Parmesan seasoning I really like.
To get started on the recipe, preheat the oven to 350 degrees F.
Remove the stems from the mushrooms, cut off the tough ends and chop the rest. Chop your celery, bell pepper, onion and garlic.
In a large non-stick skillet sprayed with cooking spray, add one teaspoon of olive oil. Heat over medium-high heat. Add the chopped veggies and cook 2 minutes to soften vegetables.
Squeeze the sausage meat out of the casings and add to the same skillet with the veggies. Using a spatula or wooden spoon, break up the sausage in the pan. Sprinkle with one tablespoon of the truffle infused seasoning and a large pinch of salt and several grinds of black pepper. Stir until everything is combined and cook for another 2 minutes until the sausage is cooked through. Remove filling to a bowl and let cool.
Once cool, add the egg, 1/3 cup of parmesan cheese, teaspoon of truffle infused seasoning and stir everything together.
Wipe the mushroom caps with a damp cloth to remove any dirt. Place your cleaned mushrooms into a small casserole dish. Fill each mushroom cap with equal amounts of filling. Sprinkle the tops with the panko breadcrumbs and some additional Parmesan cheese. Carefully pour in the chicken stock and cover with tin foil.
Place in the oven and bake for 25 minutes. Uncover the mushrooms and place under the broiler for a minute to brown the breadcrumbs and cheese. It should be golden brown. Serve and enjoy!
Note, you could serve just one mushroom as a small appetizer, or three per person for a hearty appetizer. I’ve served three of these as a light lunch and/or dinner with a side salad. My All Green Fruit & Veggie Salad or my Kitchen Sink Salad are good choices.
If you like mushrooms, be sure to try some of my other favorite mushroom recipes.
Fonio and Walnut Stuffed Mushrooms
