Oh, Tuscan stuffed mushroom caps! They take me right back to a sunlit afternoon in Florence, where every bite seemed to sing with the flavors of the earth. These savory morsels, bursting with herbs and cheese, might just make you forget about the main course altogether—if you ever get to it, that is.
Steps
- Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper. Clean the mushroom caps with a damp paper towel, remove the stems, and scrape out the gills with a spoon. Brush both sides of the mushroom caps with olive oil and place them gill side up on the prepared baking sheet.
- In a medium skillet over medium heat, cook the Italian sausage and onion until the meat is browned and the onion is soft, about 8–10 minutes. Add the garlic and cook for an additional minute.
- Mix in the spinach and sun-dried tomatoes, cooking until the spinach wilts, roughly 5 minutes, then remove from heat and allow to cool slightly.
- In a medium bowl, blend together the ricotta, cream cheese, ½ cup of mozzarella, Parmesan, Italian seasoning, and red pepper flakes. Combine this cheese mixture with the cooled sausage mix until everything is well incorporated.
- Generously stuff each mushroom cap with the prepared filling, creating a slight mound in the center. Sprinkle the remaining mozzarella cheese evenly over each cap.
- Bake the stuffed mushrooms for 25–30 minutes, or until the mushrooms are tender and the cheese is bubbly and lightly golden. Garnish with chopped parsley and serve immediately.
Ingredients
- 4 large portobello mushroom caps (each around 3-4 inches in diameter)
- 2 tablespoons extra virgin olive oil
- ½ pound mild Italian sausage
- ½ small yellow onion, finely diced (approximately ¼ cup)
- 1 teaspoon minced garlic
- 1 cup (30 g) fresh spinach, chopped
- ½ cup (about 8 whole) sun-dried tomatoes, soaked in hot water, chopped
- ½ cup (123 g) ricotta cheese
- 4 ounces cream cheese, softened
- 1 cup (113 g) shredded mozzarella cheese, divided
- ¼ cup (25 g) grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- Chopped parsley for garnish
FAQ
- How can I prevent my Tuscan Stuffed Mushroom Caps from turning soggy?
- To keep the stuffed mushrooms from becoming soggy, avoid soaking them in water. Instead, use a damp paper towel to gently wipe the mushroom caps and then pat them dry. Pre-baking the caps for 5-7 minutes can also help release excess moisture, but with this recipe, it may not be necessary. Using a thicker filling, like the sausage and cheese mixture, will also help absorb any extra liquid as the mushrooms bake.
- Is it possible to prepare Tuscan Stuffed Mushroom Caps in advance?
- Yes, you can prepare Tuscan Stuffed Mushroom Caps ahead of time! Simply make the filling and stuff the mushrooms, then cover and store them in the refrigerator for up to 24 hours before baking. When you’re ready to serve, bake them as directed. This makes it convenient for a busy day or when entertaining guests.
- What pairs well with Tuscan Stuffed Mushroom Caps to complete the meal?
- There are several great options to accompany stuffed mushrooms for a full meal. Consider serving them with a wedge salad, roasted carrots, Brussels sprouts, asparagus, creamed spinach, garlic breadsticks, focaccia breadsticks, easy dinner rolls, or roasted potatoes.
- How should I store leftover Tuscan Stuffed Mushroom Caps?
- To store cooked Tuscan Stuffed Mushroom Caps, allow them to cool completely before placing them in an airtight container. Refrigerate for up to 3 days. Reheat them in the oven to maintain the best texture, although using a microwave is also an option.
- Can I use substitutions for the ingredients in Tuscan Stuffed Mushroom Caps?
- Yes, there are several substitutions you can make. For the mushrooms, baby bella mushrooms can be used for smaller servings. Ground turkey or chicken can replace Italian sausage. Use frozen spinach if fresh isn’t available—just thaw and squeeze out excess water. If you don’t have Italian seasoning, a mix of dried oregano, basil, and thyme can be used instead.
Tips
- Prevent Sogginess: To avoid soggy mushrooms, gently wipe the mushroom caps with a damp paper towel and pat them dry before stuffing. Pre-baking the caps for 5-7 minutes can help release excess moisture.
- Make Ahead: Prepare the mushroom filling and stuff the mushrooms up to 24 hours in advance. Store them in the refrigerator until you’re ready to bake, making it a convenient option for a busy schedule.
- Soften Sun-Dried Tomatoes: If using dry-packed sun-dried tomatoes, soak them in water for about 30 minutes to soften. Drain and pat them dry before chopping to ensure they blend well with the other ingredients.
- Storage and Reheating: Store cooked mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain their texture, although microwaving is also an option.
Equipment
- Baking Sheet: A standard baking sheet for placing the mushrooms in the oven.
- Parchment Paper: Used to line the baking sheet for easy cleanup and to prevent sticking.
- Medium Skillet: For cooking the Italian sausage and other ingredients.
- Medium Bowl: For mixing the cheese and sausage filling.
- Measuring Cups and Spoons: For accurately measuring ingredients like olive oil, cheeses, and seasonings.
- Grater: If you prefer to grate your own mozzarella and Parmesan cheese.
- Chef’s Knife: For chopping ingredients like onions, spinach, and sun-dried tomatoes.
- Cutting Board: A surface for chopping ingredients.
- Spoon: For scraping out the gills of the mushroom caps.
