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    Sheet-Pan Sausages and Mushrooms With Arugula and Crust

    clock-icon40 minutes
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    Pixicook editorial team

    A simple and flavorful sheet pan dinner combining Italian sausages, mixed mushrooms, arugula, and homemade croutons.

    Ingredients for Sheet-Pan Sausages and Mushrooms With Arugula and Crust

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    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Italian Sausages

    0 lb

    Substitute chevron-down

    Mixed Mushrooms, cut into quarters or 1-inch pieces

    0 lb

    Substitute chevron-down

    Extra Virgin Olive Oil

    tablespoons

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    Red Wine Vinegar

    tablespoons

    Substitute chevron-down

    Garlic Clove, coarsely chopped

    each

    Substitute chevron-down

    Crusty Bread, torn into bite-size pieces

    cups

    Substitute chevron-down

    Arugula

    cups

    Substitute chevron-down

    Fresh Parsley Leaves, coarsely chopped

    cups

    Substitute chevron-down

    Parmesan Cheese, finely grated

    to taste

    Substitute chevron-down

    How to Make Sheet-Pan Sausages and Mushrooms With Arugula and Crust

    1. Preheat Oven and Prepare Ingredients

    Preheat your oven to 450 degrees. Make shallow cuts across each Italian sausage. Toss the sausages and mushrooms with two tablespoons of olive oil on the sheet pan, and season with salt and pepper. Spread them out and roast for 20 to 25 minutes.

    2. Prepare the Dressing

    Whisk together three tablespoons of olive oil, red wine vinegar, and the chopped garlic in a small bowl. Season with salt and black pepper to taste.

    3. Toast the Croutons

    Transfer the browned sausages and tender mushrooms to a serving platter, leaving the drippings on the sheet pan. Stir in the torn crusty bread with a teaspoon of the dressing. Return the pan to the oven for 5 to 10 minutes until the bread is lightly toasted.

    4. Toss the Arugula and Mushrooms

    Toss the roasted mushrooms with arugula on the sheet pan, drizzle with the remaining vinaigrette, and toss again. Scatter the parsley over the top, season with more salt and pepper, and add a final drizzle of olive oil and vinegar if needed.

    5. Serve the Dish

    Pile the mushrooms and arugula on the platter with the sausages, sprinkle with the croutons, and grate over plenty of Parmesan cheese.


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