These easy bite size stuffed mushrooms with sausage and Arugula are absolutely delicious. They are perfect for a classic appetizer at a potluck or get together, and do not take a long time to make. We love mushrooms here, and I always see them made on the Food Network with Portobello mushrooms, so I figured why not try them with button mushrooms instead? They turn out great and they are bite size, so a fantastic appetizer and fun for the kids!
Here’s a recipe by Bobby Flay using Portobello’s: Stuffed Portobello mushrooms with sausage, spinach, and smoked mozzarella.
Ingredients:
- 1 ½ – 2 pounds Whole White Button Mushrooms, washed
- ½ Pound Mild Pork Sausage
- 1 Small Red Onion, finely chopped, about ½ a cup
- Arugula salad (rocket salad)
- 1 ½ TSP Herbes De Provence, or equal parts rosemary, thyme, savory and marjoram
- ½ TSP Garlic Powder
- ½ TSP Salt
- ¼ TSP Black Pepper
- 1 Egg
- Parmesan cheese, as desired
Directions:
Step 1: Remove stems from button mushroom caps and reserve half of the stems and finely chop them.
Step 2: Using a paring knife, held at an angle, gently remove additional mushroom from the middle of the caps. Be careful not to go all the way through and cut your hand.
Step 3: Brown the sausage over medium heat. Drain the sausage and set aside to cool, reserving 1 teaspoon of the drippings.
Step 4: Dice the onions.
Step 5: In the same pan as the sausage, cook the onion and chopped mushroom stems until the onions are just starting to brown, approx. 5 minutes.
Step 6: In a medium bowl combine the Sausage, Onions, Parmesan cheese, Herbes De Provence, Red Pepper Flake, Salt and Pepper. Season to taste for salt and Pepper.
Step 7: Add egg and combine thoroughly.
Step 8: Stuff the Mushroom caps with the sausage mixture. Pack it down into the opening first, then put extra on top and form it like a meat ball. Place on a baking sheet.
Step 9: Bake at 350˚ until the cheese is melted and browning, about 20 minutes.
Step 10: Remove and serve hot. Garnish the mushrooms with Arugula salad or layer the salad on the bottom and lightly dress it, putting the stuffed mushrooms on top of the salad.
You can omit the sausage (or use vegetarian sausage) to make these bite sized mushrooms suitable for vegetarians.
Bite Size Stuffed Mushrooms with Sausage and Arugula
Ingredients
- 1 ½ - 2 pounds Whole White Button Mushrooms, washed
- ½ Pound Mild Pork Sausage
- 1 Small Red Onion, finely chopped, about ½ a cup
- Arugula salad
- 1 ½ TSP Herbes De Provence, or equal parts rosemary, thyme, savory and marjoram
- ½ TSP Garlic Powder
- ½ TSP Salt
- ¼ TSP Black Pepper
- 1 Egg
- Parmesan cheese, as desired
Instructions
- Remove stems from button mushroom caps and reserve half of the stems and finely chop them.
- Using a paring knife, held at an angle, gently remove additional mushroom from the middle of the caps. Be careful not to go all the way through and cut your hand.
- Brown the sausage over medium heat. Drain the sausage and set aside to cool, reserving 1 teaspoon of the drippings.
- Dice the onions.
- In the same pan as the sausage, cook the onion and chopped mushroom stems until the onions are just starting to brown, approx. 5 minutes.
- In a medium bowl combine the Sausage, Onions, Parmesan cheese, Herbes De Provence, Red Pepper Flake, Salt and Pepper. Season to taste for salt and Pepper.
- Add Egg and combine thoroughly.
- Stuff the Mushroom caps with the sausage mixture. Pack it down into the opening first, then put extra on top and form it like a meat ball. Place on a baking sheet.
- Bake at 350 degrees until the cheese is melted and browning, about 20 minutes.
- Remove and serve hot. Garnish the mushrooms with Arugula salad or layer the salad on the bottom and lightly dress it, putting the stuffed mushrooms on top of the salad.
