A Facebook friend of mine, Angela Ciapponi, recently sent me a recipe. Of course, being who I am and doing what I do, I had to screw with it and make it much more complicated, but damn, is it good. Thanks Angela!

Sausage Stuffed Mushrooms
20 large white mushrooms, stems removed and finely chopped
4 tablespoons butter, divided
1/2 cup onion, finely diced
2 cloves garlic, minced
3/4 lb. mild Italian sausage, casings removed
4 ounces cream cheese softened
1/4 cup parmesan cheese, grated
1/2 cup Monterey Jack cheese, shredded
1/4 cup chopped parsley, divided
1/3 cup seasoned croutons, pulsed in a food processor or blender (not too fine. About the texture of Panko)
1 tbsp soy sauce
cooking spray
Preheat the oven to 375 degrees. Coat a sheet pan with cooking spray and arrange the mushrooms on the pan.
Melt 1 tablespoon of butter in a pan over medium heat. Add the onion, stems and garlic and cook for 3-4 minutes or until softened. Remove the onion,stems and garlic mixture from the pan.
Add the sausage to the pan and cook for 5-6 minutes, using a spatula to break up the meat into small pieces.
Place the sausage, onion, stems and garlic mixture, cream cheese, Parmesan cheese, Monterey Jack cheese, soy sauce and 3 tablespoons of parsley in a bowl. Stir to combine.
Spoon the sausage mixture evenly into the mushroom caps.
Melt the remaining 2 tablespoons of butter in the microwave and stir in the pulsed croutons to coat.
Sprinkle the croutons over the mushrooms.
Bake for 20 minutes or until tops are browned and mushrooms are cooked through. Sprinkle with more parsley and serve.
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