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Skillet Stuffed Mushrooms (Hongos Rellenos) cooked in a cast iron skillet, topped with parsley sprigs.
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5 from 3 votes

Skillet Stuffed Mushrooms (Hongos Rellenos)

These delicious Skillet Stuffed Mushrooms are stuffed with Italian sausage, onions, garlic, butter, parsley, homemade breadcrumbs and topped with mozzarella cheese. These hyper tasty savory morsels will satisfy any palate indeed!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: American
Servings: 5
Calories: 753kcal

Ingredients

  • 1 pound white, crimini or portobello mushrooms cleaned, stems removed
  • 3 links Italian mild or hot sausage
  • 3-4 cloves garlic minced
  • 1 stick butter
  • 3-5 bread slices to make homemade breadcrumbs
  • 1 small onion chopped
  • handful parsley chopped
  • 1 jalapeño optional, if you want spicy mushrooms, add a whole or half a chopped and seeded jalapeño
  • 8 oz shredded mozzarella cheese
  • salt and pepper taste
  • extra butter to grease skillet
  • lime wedges for serving

Instructions

Mushrooms

  • Using a damp cloth or damp paper towel, clean debris off of mushrooms.
  • With a knife slice a very small thin piece off the ends of the stems to simply get rid of the hard ends. Then pull stems out.
  • Optional: With a small spoon, scoop a little bit of the inside of the mushroom out to make more space for filling.

Homemade Breadcrumbs

  • Break bread slices and add to a blender.
    Blend for a few seconds until smooth. Set aside.

Sausage Filling

  • Remove sausage from casing by squeezing it out.
  • Add the sausage to a skillet over medium heat.
  • Break sausage apart with a spoon or spatula to cook evenly.
    Lower heat and allow sausage to fully cook, about 5-10 minutes.
  • Add onions and garlic. Cook for a few minutes, making sure not to burn garlic.
  • Add chopped stems and 6 tablespoons of butter.
    Allow butter to melt. Stir and combine well.
  • Add breadcrumbs and stir.
  • Cook filling for a few more minutes and then add about a ½ cup of shredded mozzarella cheese and the chopped parsley.
    Stir and combine well.
  • Sprinkle a little bit of salt and pepper. Taste filling and add more salt if needed.
    Turn heat off and allow filling to cool for a few minutes.

Stuff Mushrooms

  • After stuffing has cooled a few minutes, use a teaspoon to add stuffing to mushrooms.
  • Add 2 tablespoons of butter to a skillet and allow to melt over medium heat.
  • Add mushrooms and top with more shredded cheese.
    Cover skillet with a lid or aluminum foil.
  • Cook mushrooms over medium heat for 10-15 minutes or until mushrooms are tender.
    Mushrooms are done! Sprinkle with lime juice and serve with lime wedges.

Notes

Note: If you choose to scoop mushrooms, make sure not to scoop a lot, it will weaken the structure of mushrooms. I prefer my mushrooms thicker so I skip this step and stuff mushrooms as is.

Nutrition

Serving: 5g | Calories: 753kcal | Carbohydrates: 18g | Protein: 30g | Fat: 63g | Saturated Fat: 32g | Cholesterol: 169mg | Sodium: 1271mg | Potassium: 687mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1127IU | Vitamin C: 11mg | Calcium: 371mg | Iron: 3mg