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Stuffed Mushrooms with Broccoli Rabe and Sausage

5 from 7 votes

I'm OBSESSED with these Italian stuffed mushrooms filled with broccoli rabe and sausage, the perfect festive holiday appetizer!

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Yield: 8 servings

Course: Appetizer, Brunch, Side Dish

Cuisine: American

Ingredients

16 oz uncooked sweet Italian chicken sausage (casing removed)
1 large shallot (chopped)
3 cups uncooked broccoli rabe (Rapini, chopped, discard large stems, use thinner stems only)
24 baby bella mushrooms (stems pulled, chopped and set aside / caps brush off to clean)
2 garlic cloves (minced)
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1-1/2 tablespoons fresh oregano (chopped)
2 tablespoons fresh parsley (chopped)
1 oz white wine
3 tablespoons grated Parmesan cheese
3 tablespoons plain breadcrumbs (or gluten-free crumbs)

Instructions

Preheat oven to 400F.
In a large skillet, add the sausage over medium-high heat and begin to break down with a spatula.
Add shallots and broccoli rabe and continue to break apart the sausage while cooking for about 7 minutes.
Add in the garlic, chopped mushroom stems, and the salt, peppers, oregano, parsley, and wine and cook over medium-low. Continue cooking 10 minutes, breaking down the sausage and cooking the wine down.
Remove from heat and place the sausage mix into a mixing bowl.
Allow the sausage mixture to cool for about 10 minutes.
Add in the bread crumbs and parmesan cheese and mix well.
Place mushroom caps on a baking sheet and fill each mushroom cap with the sausage mixture. Caps should be overfilled and not level.
Place in oven and cook for 20 minutes.

Video

Nutrition

Serving: 3stuffed mushrooms, Calories: 121kcal, Carbohydrates: 6g, Protein: 13g, Fat: 5.5g, Saturated Fat: 1.5g, Cholesterol: 45mg, Sodium: 422mg, Fiber: 1g, Sugar: 1.5g

- WW Points: 3

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