I make a very similar recipe to this but I add cream cheese to this mixture which gives it a creamy texture. To me, without the cream cheese the stuffing is too dry.
I've made these for years but I thought I'd try something different. The onions garlic and bread crumbs intrigued me as an alternative to what I usually do. I thought cooking the sausage ahead of time and then adding bread crumbs would make these dry so I took a pass on cooking the sausage in advance. In spite of that they still turned out dry.
A few things I did differently. 1). I used 1/2 pound of bacon cut very small than fried in cast iron skillet. Remove the bacon but not the fat. 2). Cook the sausage in the same pan and remove. 3). Cook the onions until translucent then add the garlic and cook until aroma is released. Make sure you scrap the bits from the pan.
4). Return meat and season with basil, oregano, crushed red pepper, salt, and pepper. 5). Mix in bread crumbs, cheese, etc. 6) Drizzle a little extra virgin olive oil in the bottom of each cal then brush the exterior with same oil. 7). Fill caps then brush tops with oil. 8). Add remaining cheese to the top of the caps and bake. 9). For a slightly crunchy texture broil them for 2 minuets at the end.
Great recipe using a food processor on sausage/ onion mixture for easier stuffing works great. I also used 1/2 cup mozzarella instead of parmesan just added parmesan on top with drizzled butter. And used mild sausage and dried parsley they were a big hit.
These were pretty good with a few minor changes. I omitted onion added extra tsp crushed garlic and added 8 oz shredded mozzarella cheese (4oz mixed in stuffing mix and sprinkled remaining on top). I also used sage sausage instead of hot sausage and a little olive oil to stuffing mixture because it seemed way too dry without.
My husband asks me to make these apps - they make the night start off deliciously. I do not find these dry at all with the sausage.
These were amazing and highly addictive. I made these for a party were some attending (including me) have various levels of lactose intolerance. This recipe had the least and most easily substitutable dairy ingredients. I doubled the recipe and used one pound hot and one pound sweet Italian sausage and subbed half the parm (we can have this in moderation) for some lactose free yogurt cheese (from Trader Joe's similar in flavor and texture to jack cheese). My only other change was to use dried parsley instead of fresh because that is what I had.
I substituted the parmesan cheese with mozzarella which made the stuffing really creamy.
It was delicious and my family loves them we have had them twice now the second time I made them I used large portobellos and added mozzarella cheese.
