03/15/2024
Our savory Toscano Ground Sausage and sweet lump crabmeat bring out the earthy, umami-rich flavor of these easy-to-prepare stuffed mushrooms—the tastiest, warmest way to welcome guests. 🥳
RECIPE:
Italian Sausage and Crab Stuffed Mushrooms
Total time: 35 minutes
Serves: 6
Ingredients:
1 package Carando Toscano Ground Sausage
1½ Pounds Large Cremini Mushrooms
1/4 Cup Yellow Onion, minced
2 tbsp. Fresh Garlic, minced
2 tbsp. Celery, minced
1/4 Cup White Wine
8-oz. can Lump Crabmeat, picked through for shells
1/4 Cup Fresh Parsley, minced
1/4 Cup Seasoned Breadcrumbs
1/3 Cup Parmesan Cheese, grated
Directions:
1. Preheat the oven to 375ºF.
2. De-stem the mushrooms, reserving the stems, and toss the caps in the olive oil and transfer to a lined baking sheet.
3. In a heavy-bottomed skillet, brown the sausage over medium-high heat, breaking up any large clumps with the back of a spoon.
4. While the sausage is cooking, mince the mushroom stems.
5. When the sausage is cooked, add the minced stems, onion, garlic, and celery, and sauté until the vegetables have just softened.
6. Deglaze the pan with the white wine and remove from the heat.
7. Fold in the crabmeat, parsley, breadcrumbs, and parmesan and stuff each mushroom cap with the mixture, being sure to slightly overfill.
8. Bake the mushrooms for about 40 minutes, or until golden brown and the mushrooms are tender.
9. Serve immediately.
