Ingredients:

  • 20 medium Cremini Mushrooms (approx. 500g), stems removed and reserved
  • 2 Tbsp Unsalted Butter, melted
  • 1/4 tsp Kosher Salt
  • Pinch of freshly ground Black Pepper
  • 1 Tbsp Olive Oil
  • 1 small Yellow Onion, finely minced
  • 2 cloves Garlic, minced
  • Reserved mushroom stems, finely diced
  • 1 lb bulk Breakfast Sausage or good quality Italian Sausage (casings removed)
  • 1/2 medium firm Apple (such as Gala or Honeycrisp), finely diced
  • 2 Tbsp fresh Sage, finely chopped
  • 1/4 cup Chicken or Vegetable Stock (low sodium)
  • 1/2 cup Panko Breadcrumbs
  • 1/2 cup freshly grated Parmesan cheese, divided

Instructions:

  1. Clean Mushrooms: Gently wipe the mushroom caps clean with a damp cloth or paper towel. Carefully remove the stems and finely mince the reserved stems. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Prep Caps: Arrange the mushroom caps on the lined baking sheet. Brush the inside and outside of the caps lightly with the melted butter and sprinkle with salt and pepper.
  3. Sauté Aromatics: Heat olive oil in the skillet over medium heat. Add the diced yellow onion and cook until softened (about 4–5 minutes). Add the minced garlic and diced mushroom stems; cook for 3 minutes until the moisture releases and evaporates.
  4. Cook Sausage: Add the bulk sausage to the skillet. Break it up with a spoon and cook until browned through (about 6–8 minutes). Drain off any excess fat.
  5. Incorporate Flavour and Bind: Stir in the diced apple and fresh sage; cook for 2 minutes until the apple starts to soften slightly. Reduce the heat. Stir in the chicken stock, Panko breadcrumbs, and 1/4 cup of the grated Parmesan cheese. Remove from heat.
  6. Fill the Caps: Using a small spoon, generously mound the sausage mixture into each mushroom cap. Press lightly to ensure the filling is compact.
  7. Finish and Bake: Sprinkle the remaining 1/4 cup of Parmesan cheese over the top of the stuffed mushrooms. Bake for 18–20 minutes, or until the mushrooms are tender and the filling is deeply golden brown and heated through. Serve immediately.