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.