Sheet-Pan Sausages and Mushrooms With Arugula and Croutons Recipe (2024)

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.

I actually had some already steamed, quartered small Yukon Gold potatoes. I added them in with the first cooking with the sausage and mushrooms. They did add heft, but the arugula and toasted croutons were great textures, so both potatoes and croutons were good. I did remove the mushrooms before the sausages and potatoes were finished. This was easy, delicious and very satisfying.

This dinner was remarkably terrific. I had freezer burnt sausages, arugula that had gone to seed and balsamic vinegar. My baguette was day old. The only thing fresh were the steak cut mushrooms. This ragtag ensemble created a great dinner. This recipe must be over the top for one of the year's most liked dinners.

Add a julienned red bell pepper to sausage and mushrooms for some color. Go a little on light side for bread, heavier on mushrooms and arugula. Double the vinaigrette. Rimmed baking sheet not high sided enough to make for easy stirring. Use higher sided roasting pan or split among two tinned baking sheets

Yes, push the bread aside and mix in the sausage, toss the mushrooms and arugula in the dressing and sprinkle it across everything.

this is delicious! to help with veggie sausage's lack of drippings: i added a pint of cherry tomatoes and baked them from the beginning with the sausage and the mushrooms.

Next time we make this, I want to go “full Zuni” on the bread salad and add pine nuts and currants. I think those additions will plus up a delicious dish!

We had leftover mixed arugula and shredded radicchio from Melissa Clark’s NYT salad recipe, along with some of her delicious anchovy/mustard dressing from the same recipe. I decided to use those leftovers in this recipe. Extraordinary!

Made this delicious dish as per recipe and it was a great meal. It will be a regular on my dinner rotation

Added red bell pepper, Okinawa sweet potatoes and murasaki sweet potatoes to mushrooms and sausages. Only had cranberry walnut bread but it made for delicious croutons. Added twice as much arugula and could have used more. Delicious and flexible recipe. Will be a go to!

Made this with the addition of a shallot as another suggested and the end product was terrific! I'll agree that the quality of the ingredients is critical, especially the bread. The less one skimps on the the higher the return.

I added potatoes, and increased all seasoning/dressing (as advised by other commenters!) ('Snag' being Australian slang that I recently learnt from my partner, and find bizarrely hilarious)

Fabulous. I added shish*to peppers (slicked with a little of the dressing) about half way through the cooking time.

I used sourdough bread. I think it gave the dish a small, extra kick. Excellent recipe.

10/10!!!

I made this tonight and we liked it!I used turkey Italian sausage and it did not have much fat. Glad I had the dressing to help with the bread seasoning! I lined my sheet pan with wide aluminum foil. The mushroom, etc wanted to stick to the foil. I think I would chop the arugula a bit before serving the next time. I did add a red pepper and roasted it with the mushrooms and sausage, this was a good addition!

This got rave reviews in our house. The bread is the star of the dish, imo. Made as written, except for the addition of shallots. Now I'm ready to try this with chicken, as per the dish that inspired this recipe.

Incredible. I doubled the dressing which really brightened this up. I'm going to make this as often as I make Ali Slagle's brussel sprouts + gnocchi recipe. It's so easy, hits all the big flavors, and is SO tasty!

I made this last night, using impossible hot Italian sausages, for a heart Italian meal. We loved it!! As others have said, so flavorful and easy! Next time, I think I might deglaze the pan a bit with some red wine or rose for extra juices. I tore up a baguette for the croutons. Yum!

Very good. Added shallots. Will make again.

Made this last night for dinner and my husband & I devoured it. I used pre-cooked Italian chicken sausages w/ a combo of baby bella & shiitake mushrooms to speed up the cooking time. And I made it with gluten-free bread. I also cut back a little in the amount of olive oil. So easy & delicious!

The panzanella was the real star of this recipe. I'll certainly be making it again with roast chicken thighs, pork chops, etc. Made as written, just added one shallot. Delicious.

I was looking forward to this, but I biffed it. My mushrooms had too much water content (after I washed them, even though I tried to dry them) and - combined with the red pepper I added - everything kind of slowly steamed instead of nicely roasting. I wound up having to leave the sausage in the oven for something stupid like 50 minutes before it reached a safe cooked temperature (barely). Will probably try again without the added moisture of another veggie - but am ambivalent.