Looking for the perfect appetizer that’s bursting with flavour and easy to prepare? Juicy mushroom caps are filled with a savoury mix of seasoned pork sausage, herbs, breadcrumbs, and melted mozzarella—finished with a splash of dry sherry for an extra layer of depth. Whether you’re entertaining guests or treating yourself to a cozy night in, this crowd-pleasing recipe is sure to be a hit. Use your favourite Alberta-made pork sausage for a truly local and delicious bite.
This Pork Egg Roll Soup has all the bold, crave-worthy flavours of your favourite takeout classic — now in a cozy bowl that’s ready in just 30 minutes.
Sausage Stuffed Mushrooms
Ingredients
- 1/4 lb pork sausage
- maple honey garlic, or your favourite
- 18 large mushroom caps
- 2 Tbsp butter or margarine
- 2 Tbsp onions finely minced
- 1 clove garlic very finely minced
- 1/4 cup breadcrumbs
- 2 Tbsp dry sherry
- 1 Tbsp fresh parsley chopped
- 1/2 tsp dried oregano
- 1/8 tsp salt
- 1/2 cup mozzarella cheese grated
Method
- Squeeze pork sausage out of casings. Chop mushroom stems finely. In a large skillet, over medium heat, melt the butter and sauté mushroom caps for 2 to 3 minutes or until slightly golden. Remove from pan with a slotted spoon and drain, upside down, on paper towels.
- Reduce heat slightly. Add sausage and onions to the skillet and sauté for about 5 minutes, or until the meat loses its pink colour. Remove sausage mixture with a slotted spoon. If necessary, drain excess fat from the pan. Add the chopped stems and the garlic and sauté for 2 minutes.
- Remove skillet from heat and add the breadcrumbs, sherry, parsley, oregano, sausage-onion mixture and salt. Mix well and let cool slightly. Stir in the mozzarella cheese. Spoon stuffing mixture into mushroom caps and refrigerate.
- When ready to serve, place stuffed mushrooms on a lightly greased baking sheet. Place under a broiler for 2 to 3 minutes or until the cheese is melted.
