Sobre esta receta

Estos champiñones rellenos clásicos son el aperitivo favorito de todos — tiernos champiñones de París rellenos con un relleno sabroso, cremoso, con hierbas y salchicha que sale dorado y burbujeante del horno. Lo suficientemente simple para una noche entre semana pero impresionante para una cena formal, esta receta confiable ofrece un gran sabor con el mínimo esfuerzo. Cada bocado es rico, sabroso y satisfactorio.

Instrucciones

1. 1

   Preheat your oven to ![400°F]. Line a large baking sheet with parchment paper or lightly grease it with cooking spray.

2. 2

   Wipe the button mushrooms clean with a damp paper towel — do not rinse them under water or they'll become soggy. Gently twist or pull out the stems and set them aside. Lightly brush the outside of each button mushroom cap with olive oil and place them cavity-side up on the prepared baking sheet.

3. 3

   Finely chop the reserved mushroom stems. Heat 1 tablespoon of olive oil in a skillet over ^[medium heat]. Add the Italian sausage and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 5–6 minutes. Use a slotted spoon to transfer the Italian sausage to a plate, leaving the drippings in the pan.

4. 4

   In the same skillet over ^[medium heat], add the diced yellow onion and chopped mushroom stems. Cook, stirring occasionally, until softened and any moisture has evaporated, about 4–5 minutes. Add the garlic and cook for 1 more minute until fragrant. Remove from heat and let cool for 5 minutes.

5. 5

   In a mixing bowl, combine the cooked Italian sausage, sautéed yellow onion-mushroom mixture, softened cream cheese, Parmesan cheese, Italian breadcrumbs, parsley, kosher salt, black pepper, and red pepper flakes (if using). Stir together until everything is well incorporated and the mixture holds together. Taste and adjust seasoning if needed.

6. 6

   Using a small wooden spoon, generously mound the filling into each button mushroom cap, pressing it in lightly and doming it slightly above the rim. Don't be shy — pack it in! Arrange all filled caps on the baking sheet.

7. 7

   Sprinkle the tops of the stuffed button mushrooms with the remaining Parmesan cheese and finish with a light drizzle of olive oil. This helps the tops turn golden and slightly crispy.

8. 8

   Bake in the preheated oven for 20–22 minutes, until the button mushrooms are tender, the filling is heated through, and the tops are golden brown. If you want extra color on top, broiler for the last 1–2 minutes — watch closely.

9. 9

   Remove from the oven and let rest for 3–4 minutes before serving — the filling will be very hot. Transfer to a serving platter, garnish with fresh chopped parsley, and serve warm.