Sauerkraut and Sausage Stuffed Mushrooms (Sauerkraut und Wurst gefüllte Pilze)
Sauerkraut und Wurst gefüllte Pilze, or Sauerkraut and Sausage Stuffed Mushrooms, is a delicious and hearty German appetizer that combines the flavors of sauerkraut, sausage, and mushrooms. This recipe is perfect for entertaining or as a savory snack.
Ingredients
- 12 large mushrooms, stems removed and reserved
- 1 tablespoon olive oil
- 1/2 cup diced sausage
- 1 cup sauerkraut, drained and chopped
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Chop the reserved mushroom stems and sauté them with the diced sausage in olive oil until browned.
- In a bowl, mix the sautéed mushroom stems and sausage with the chopped sauerkraut, breadcrumbs, and Parmesan cheese. Season with salt and pepper.
- Spoon the filling into the mushroom caps and place them on a baking sheet.
- Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 8g
- Protein
- 6g
- Fat
- 10g
Supplies
Baking sheet Mixing bowl Sauté pan
Tools
Oven Spoon
Serving suggestions
Serve the stuffed mushrooms as an appetizer for a German-themed dinner or as a tasty snack for a gathering.
Tips & tricks
For a vegetarian version, substitute the sausage with diced bell peppers or tofu for a flavorful twist.
Cost
$10