Sausage Stuffed Mushrooms

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.

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

Preparation

1. 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.
2. 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.
3. 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.
4. 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.