I follow a bunch of restaurants and pubs on social media. Some I’ve been to, some I hope to go to some day soon. The idea for these garlic Parmesan pub mushrooms popped up on my feed the other day and I instantly knew that I was going to try and make them at home. Sausage-stuffed mushrooms, baked in a sauce that is out-of-this-world delicious then topped with just a bit of mozzarella! These are the perfect appetizers!
I made these garlic Parmesan pub mushrooms in a cast iron skillet on a grill. They’re perfect for a quick and easy dish before grilling dinner. You can make them in an oven too, and you don’t have to use a cast iron skillet either. A small baking dish will work just as well.
I found small Portobello mushrooms to be perfect for stuffing for these garlic Parmesan pub mushrooms but button mushrooms are fine also. Just try to use mushrooms that are all about the same size so they cook evenly.
Also try my restaurant-style deep-fried mushrooms.
Garlic Parmesan Pub Mushrooms
For the mushrooms
- 8 small mushrooms wiped clean, stems removed
- ½ cup Italian ground sausage cooked, crumbled small
- ¼ cup Mozzarella cheese shredded
- 1 green onion sliced
For the sauce (makes enough for at least 2 batches of the mushrooms)
- 4 tablespoons butter
- 4 cloves garlic minced
- 2 teaspoons Italian seasoning
- kosher salt to taste
- fresh ground pepper to taste
- 4 tablespoons all-purpose flour
- 2 cups vegetable broth
- ¾ cup heavy cream
- 8 ounces Parmesan cheese grated
- 1 tablespoon parsley finely chopped
For the mushrooms
- Preheat your oven to 425 F, or use a grill set up for indirect cooking.
- Stuff the mushrooms with the sausage. Push it in gently with your fingers, trying to get as much sausage in as you can.
- Place mushrooms stem side up in a small cast iron skillet or heat-proof dish.
- Add in enough of the sauce from below to come up halfway on the mushrooms.
- Sprinkle the mushrooms with cheese.
- Transfer the dish to the oven or grill and cook until the sauce starts to bubble and the cheese is melted.
- Serve hot, garnished with green onion.
For the sauce
- Melt the butter in a large skillet over medium heat.
- Add the garlic and Italian seasoning along with a few pinches each of salt and pepper. Stir and cook for 1 minute.
- Whisk in the flour. Continue whisking while cooking for another 1 minute.
- Reduce heat to low and whisk in the vegetable broth.
- Turn the heat back up to medium and bring the mix to a slight simmer. Continue whisking as the sauce thickens, 2-3 minutes.
- Add the cream, cheese and parsley and whisk until the cheese melts and the sauce becomes creamy and smooth.
- Reduce heat to low and stir often until the sauce is as thick as you want it. If you get it too thick add a bit more broth or cream and stir.
- Season to taste with salt and pepper, stir, and keep warm until ready to use.
Nutritional values are approximate.