Mushrooms , Italian Sausage , Spinach , Parmesan
Best for: Two-bite party appetizers that can be assembled ahead.
Mushroom caps make tidy little cups for savory sausage, spinach, and Parmesan. They are hearty enough for a New Year’s Eve party but still easy to pass around on a small platter.
Grill: Indirect heat at 375°F. Equipment: Covered grill, skillet, rimmed grill-safe pan, mixing bowl, thermometer.
Ingredients
35–40 Minutes Cool: 1 hour 5–10 minutes. Total: 1 Hour 5–10 Minutes.
- 24 medium-large cremini mushrooms, about 1 1/2 lb
- 1 tablespoon olive oil, divided
- 8 oz raw mild Italian pork sausage, casing removed
- 2 garlic cloves, minced
- 5 oz frozen chopped spinach, thawed and squeezed dry
- 3 oz cream cheese, softened
- 1/3 cup finely grated Parmesan
- 1/4 cup plain breadcrumbs
- 1/4 teaspoon black pepper
Directions
Preheat to 375°F indirect heat. Wipe mushrooms clean, remove stems, finely chop the stems, and brush the caps with 2 teaspoons oil.
Heat the remaining teaspoon oil in a skillet. Brown sausage with chopped stems for 8–10 minutes, breaking it finely and verifying the sausage reaches 160°F; add garlic for the last minute.
Remove from heat and stir in squeezed spinach, cream cheese, Parmesan, breadcrumbs, and pepper. Mix until the filling holds together.
Divide the warm filling among the caps, mounding it slightly, and arrange in the rimmed pan. Cook immediately; if assembling in advance, chill filling first, keep assembled mushrooms at 40°F or below, and allow extra cooking time.
Grill indirectly for 25–30 minutes, until mushrooms are tender and filling reaches 165°F. Lift a cap to check that its underside has softened before removing the pan.
Cool 5 minutes, then transfer to a platter with small picks or napkins. Replenish the serving platter in small batches during the party.
Grilling tip: Squeezing the spinach thoroughly keeps the mushroom filling rich rather than watery.
Shared safety notes: Whole cuts of beef, pork, and lamb cook to 145°F with at least a 3-minute rest. Ground pork and other ground red meats cook to 160°F; poultry to 165°F. Cook seafood thoroughly, using the specified temperature and opaque-flesh cues. Keep hot party food at 140°F or above and cold food at 40°F or below. Refrigerate perishables within 2 hours, or 1 hour above 90°F; use cooked leftovers within 3–4 days and reheat to 165°F.
