Servings: 6 | Preparation time: 15 minutes | Cooking time: 25 minutes
Ingredients
- 20 large white mushrooms, stems removed and finely chopped
- 2 tablespoons butter
- 1 stalk celery, finely chopped
- ½ small fennel bulb, finely chopped
- ½ lb Italian sausage, casing removed
- ¼ cup breadcrumbs
- ¼ to ½ cup chicken broth, divided
- 1 teaspoon Cool Runnings all natural all purpose seasoning
- Salt and pepper to taste
Directions
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Clean the mushrooms with a damp paper towel and remove the stems. Set the caps aside and finely chop the stems.
3. Melt butter in a skillet over medium heat. Add celery and fennel, and sauté for 5–6 minutes until softened and fragrant.
4. Add the chopped mushroom stems and continue cooking for another 3–4 minutes until most of the moisture has evaporated.
5. Add the sausage to the pan and cook until browned, breaking it apart with a spoon as it cooks.
6. Stir in breadcrumbs, all natural all purpose seasoning, and some black pepper. Gradually pour in chicken broth, stirring until the mixture is moist and compact. If the mixture feels dry, add a bit more broth and stir again until everything is well absorbed and holds together
7. Remove from heat and let the filling cool slightly. Spoon the mixture firmly into each mushroom cap, pressing gently to keep it compact.
8. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20–25 minutes, until the mushrooms are tender and the tops are lightly golden.
9. Serve warm and enjoy these rich, savory bites full of flavor and texture.