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.

Sauerkraut and Sausage Stuffed Mushrooms (Sauerkraut und Wurst gefüllte Pilze)

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

  1. Preheat the oven to 375°F (190°C).
  2. Chop the reserved mushroom stems and sauté them with the diced sausage in olive oil until browned.
  3. In a bowl, mix the sautéed mushroom stems and sausage with the chopped sauerkraut, breadcrumbs, and Parmesan cheese. Season with salt and pepper.
  4. Spoon the filling into the mushroom caps and place them on a baking sheet.
  5. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
  6. 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