The breaded mushrooms and sausage are an incredibly easy, quick, and delicious recipe. I had some champignon mushrooms and a bit of sausage to use up, so I decided to prepare mushrooms stuffed with smoked provola and sausage. To make them even tastier, I breaded and baked them, and they turned out amazing! The breaded mushrooms and sausage are ready in 10 minutes, they’re crispy on the outside and soft and cheesy on the inside. For an even tastier version, if you prefer, you can also fry them. They are perfect as an appetizer or main course, also ideal for an aperitif!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 10-12 breaded mushrooms and sausages
- Cooking methods: Oven, Electric oven, Air fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 17.6 oz champignon mushrooms
- 8.8 oz sausage
- 5.3 oz smoked provola
- 2 eggs
- as needed all-purpose flour
- as needed breadcrumbs
- as needed salt
- as needed extra virgin olive oil
Steps
Breaded mushrooms and sausage are super easy and quick to prepare. First, clean the champignon mushrooms, remove the stem, and salt them.
Stuff the mushroom caps with a piece of provola (I used smoked) and some sausage without the casing, compact them well.
Coat the breaded mushrooms and sausage in flour, then in beaten eggs with a pinch of salt, and finally in breadcrumbs.
Place the breaded mushrooms and sausage on a baking sheet, drizzle with extra virgin olive oil, and bake in a preheated oven at 392°F for about 20 minutes.
Notes:
Breaded mushrooms and sausage can be stored at room temperature for a few hours or in the fridge for a couple of days.
Other mushroom recipes HERE
Other sausage recipes HERE
