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The Hirshon Sausage-Stuffed Mushroom Appetizer

The Hirshon Sausage-Stuffed Mushroom Appetizer

  • Total Time: 0 hours


Units Scale
  • For béchamel sauce:
  • 4 Tbsp. sweet butter
  • 6 Tbsp. flour
  • 2 cups whole milk
  • salt, pepper and freshly-ground nutmeg
  • ***
  • To pre-cook the shrooms (TFD change – original did not pre-cook the mushrooms or season them):
  • 4 Tbsp. melted butter
  • 2 Tbsp. Balsamic vinegar
  • salt
  • ***
  • For filling:
  • 2 Italian sausages (about 1/2 pound/225g)
  • 1/2 tsp. fennel seeds
  • pinch of Korean gochugaru chile flakes (TFD change – original called for standard red pepper flakes)
  • 1/4 cup finely-minced yellow onion
  • 1 garlic clove, minced
  • 1/4 cup freshly-chopped chervil (TFD change – original used parsley)
  • 1/4 cup chopped oil-cured pitted black olives (TFD change – original recipe called for canned black olives)
  • 1/3 cup bechamel sauce
  • salt and pepper
  • 12 large white mushrooms, stems removed and the ‘skin’ of the caps peeled off
  • freshly-grated Italian Parmigiano-Reggiano cheese (TFD change – original called for much lesser-quality boxed Parm)


  1. Divide the mushrooms evenly between two gallon-size resealable bags. Into each bag add 2 Tbsp. melted butter, 1 Tbs. vinegar and a pinch of salt over the mushrooms.
  2. Seal up the bags, toss it around, and set aside. Let the mushrooms marinate for 10 minutes while the oven preheats to 350 degrees, flipping the bags every 3 minutes or so.
  3. Once the oven is nice and hot and the mushrooms have soaked up some flavor, place the mushrooms, flat side down, onto an oven-safe rack set on top of a rimmed baking pan.
  4. Bake the shrooms about 20 minutes, or until they are tender and have released their juice. Take out of the oven and reserve.
  5. For béchamel: Mix butter in heavy saucepan, sprinkle in the flour and cook gently, stirring constantly for about 5 minutes. Don’t let the mixture brown.
  6. Meanwhile boil milk and remove from heat adding immediately to the flour and butter mixture. As mixture bubbles, beat with a whisk. When bubbling stops, return pan to medium heat and bring béchamel to boil, stir constantly for 5 minutes. Season with salt, pepper and nutmeg.
  7. For filling: Remove sausage from casings and crumble into skillet, sauté until meat is brown. Season with fennel and gochugaru chile flakes. Remove meat with slotted spoon, leaving fat in the pan. Sauté onion and garlic in the sausage fat, add a little olive oil if necessary, until tender. Stir in herbs, meat, olives and béchamel sauce. Season as necessary.
  8. Preheat oven to broil.
  9. Generously fill each mushroom cap with filling and sprinkle lavishly with freshly-grated parmesan cheese. Broil for 2-3 minutes or until bubbling and well-browned. Serve immediately and enjoy.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 789.2 kcal
  • Sugar: 18.61 g
  • Sodium: 1496.97 mg
  • Fat: 63.08 g
  • Saturated Fat: 33.8 g
  • Trans Fat: 1.37 g
  • Carbohydrates: 34.95 g
  • Fiber: 2.15 g
  • Protein: 22.56 g
  • Cholesterol: 163.48 mg