Sheet-Pan Sausages and Mushrooms With Arugula and Croutons
Published Jan. 14, 2023
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound hot or sweet Italian sausages
- 1pound mixed mushrooms, such as shiitake, oyster, maitake or cremini, trimmed and quartered (or cut into 1-inch pieces if large)
- 5tablespoons extra-virgin olive oil, plus more as needed
- Kosher salt and black pepper
- 3tablespoons red wine vinegar, plus more as needed
- 1garlic clove, coarsely chopped
- 4cups torn, bite-size pieces of crusty bread (6 to 8 ounces)
- 2cups arugula
- ½cup coarsely chopped fresh parsley leaves
- Finely grated Parmesan, for serving
Nutritional analysis per serving (4 servings)
508 calories; 30 grams fat; 7 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 3 grams polyunsaturated fat; 35 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 27 grams protein; 914 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 450 degrees. Score the sausages in a few places on both sides, making sure not to cut all the way through. Toss the sausages and mushrooms on a sheet pan with 2 tablespoons olive oil, salt and pepper. Spread in an even layer and roast, shaking the pan once or twice, until browned and cooked through, 20 to 25 minutes.
- Step 2
Meanwhile, in a small bowl, combine the remaining 3 tablespoons olive oil with the vinegar and garlic; season to taste with salt and pepper.
- Step 3
When the sausages and mushrooms are done, use a slotted spoon or tongs to transfer to a plate, leaving the drippings behind. Add the torn bread and 1 teaspoon of the dressing to the baking sheet. If the bread seems dry, add more dressing, 1 teaspoon at a time. Roast until the bread is lightly toasted, 5 to 10 minutes.
- Step 4
Add the mushrooms and arugula to the pan. Drizzle and toss with the remaining vinaigrette until lightly coated. Stir in the parsley, then season to taste with salt, pepper, oil and vinegar. Sprinkle with Parmesan and eat with the sausages.
Private Notes
Comments
This recipe was a total home run! It couldn’t be easier to make and it got rave reviews from my friends. The key is getting really good, crusty bread. I used a fresh baguette and it was perfect. I also added 2 small shallots to the mushrooms for added flavor. Don’t skip the cheese at the end! Easily one of the top five recipes I’ve made in 2020. Highly recommend!
This was really easy and delicious for a quick meal. I did change out the croutons for potatoes to give it some heft and mostly because I am unable to eat gluten.
Amazing recipe. Made just as written, and it was FABULOUS. Double it and have leftovers for the next day; just reheat the croutons in the toaster oven.
Made it a second time with a package of gnocchi added to the first round instead of breadcrumbs. Also added some baby red peppers to the first round. After that cooked, I added the arugula that had been tossed with the vinaigrette and tossed and served. Oh my. What a great meal.
I added whole garlic cloves and bell peppers to the sheet pan. It was delicious! We will make this a dinner staple!
Divine, and highly adaptable. We are anti-mushroom, so made it the first time with eggplant instead. Used two kinds of sausage - both were great - one was a farmers sausage, and another a very garlicky Italian ("Vampire Killer" is the name).