Kraut and Sausage Stuffed Mushrooms
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
1 lb. ground breakfast sausage
¼ of a large onion, minced (roughly ¼ to 1/3 cup)
2 cloves garlic, minced
8 oz. cream cheese
½ cup grated parmesan cheese
1 14 oz. can Frank’s Kraut, drained (reserve 2 – 3 tbsp. brine)
2 tbsp. minced fresh parsley
Salt to taste
Black pepper to taste
24 oz. baby portabella or larger button mushrooms (about 18-22 mushrooms)
For the Topping:
2 tbsp. butter
1/3 cup panko breadcrumbs (regular breadcrumbs will also work)
2 tsp. minced fresh parsley
Instructions
- Preheat your oven to 375 degrees F. Line a large, rimmed baking sheet with parchment paper or aluminum foil and set aside (you can also lightly grease a rimmed baking sheet with spray or high heat oil instead of lining it).
- Gently wipe any dirt off the mushrooms using a paper towel or dry washcloth. Remove the stems and set the mushroom caps aside.
- Next, set a large skillet over medium heat. Add the ground sausage and break up into crumbles. Cook, stirring occasionally, until browned; about 8 to 10 minutes.
- Using a slotted spoon, remove the sausage and transfer to a plate or bowl. Set aside. Carefully remove all but a tablespoon or two of the grease from the skillet.
- Next, add the onion to the skillet and cook, stirring occasionally, until soft and translucent; about 3 to 5 minutes. Add the minced garlic and cook just until fragrant; about 30 to 60 seconds.
- Turn off the heat and stir the cooked sausage back into the skillet. Next, add the cream cheese, grated parmesan cheese, drained Frank’s Kraut and the reserved brine, and 2 tablespoons minced fresh parsley. Stir everything together until the cheese is melted and creamy.
- Evenly fill each mushroom cap with a heaping amount of the kraut and sausage mixture. Place the filled caps on the prepared baking sheet.
- Melt 2 tablespoons of butter in the microwave. Add the panko breadcrumbs and mix until they are well coated. Next, add 2 tsp. minced fresh parsley to the breadcrumbs and mix well. Sprinkle the breadcrumbs on the top of each filled mushroom.
- Bake in the preheated oven for 15 to 20 minutes, or until the tops are golden brown and the mushrooms are cooked through.
- Serve immediately.
