This is a quick and easy recipe although it’s taken me forever to write the post. It’s hard to find bulk sausage in Spain so normally we make our own breakfast patties from ground pork. However, there is a product called jijas which is more or less the stuff inside fresh Spanish chorizos. This product made a great filling for the sausage stuffed mushrooms. You could use hot Italian sausage, cut open a Mexican style chorizo or any bulk sausage you like.
Choose large button mushrooms to serve as your base. After cleaning the mushrooms up, pop the trimmed stems out of the caps and reserve. They will become part of the filling.
After browning the sausage in a large skillet, use a slotted spoon to remove it to a paper towel lined bowl to drain. Depending on the sausage you’ve chosen you could saute some onions and garlic in the drippings. The jijas are pretty flavorful on their own, you can see how the smoky paprika has colored the drippings in the photo above. I added a little olive oil to the pan and sauteed the whole mushroom caps until softened, but still firm enough to hold the filling. Add more olive oil if necessary and season the caps with a little salt if desired.
Use a food processor to blend the sausage and mushroom stems to make the filling. You could add some cheese and more seasoning depending on the type of sausage you’ve chosen. You could also add some bread crumbs if it looks like you’ll be short on filling.
Fill the mushroom caps with the stuffing and use the heat of the skillet to melt some cheese over top. Nice to avoid turning on the oven for just a few mushroom caps, isn’t it?
You can eat these as an appetizer or part of a larger meal. We had some for dinner and I chopped the leftovers up to add to a morning scramble.
- ½ pound bulk sausage
- 1 dozen or so large mushroom caps, cleaned and trimmed with the stems reserved
- ¼ cup or more shredded parmesan or other hard cheese
- salt, pepper, seasonings to taste
- olive oil as needed
- breadcrumbs as needed
- parsley for garnish
- Brown the sausage in a large skillet. Remove to a bowl and reserve.
- Add olive oil to the drippings in the pan and saute the mushroom caps over medium heat until they have softened, but not collapsed. About 5 minutes or so.
- Meanwhile, pulse the sausage, the reserved mushroom stems and a couple tablespoons cheese in a food processor. Season to taste. You want a filling that's fine enough to fit in the mushroom caps.
- Fill the mushroom caps and return them to the skillet. Sprinkle more parmesan cheese over top each stuffed mushroom cap. Turn the heat to low and cover the pan with a lid until the cheese melts, about 2-3 minutes.
- To serve, arrange on a platter and garnish with a little chopped parsley.