I really heart stuffed mushrooms. They’re easy, portable, and you can stuff them with just about anything. I brought these to a holiday party this year and they seemed to go over well. The only change I would make is choosing a stronger sausage…though I picked Italian, it was a chicken sausage and I thought the mushrooms could use a bit more kick than this really provided.
I found this on a blog called Sweetsugarbean.com, which I landed on after sorting through what I felt were twenty-bajillion mushroom filling suggestions!
- 20 large mushrooms, cleaned with damp paper towel, stem removed and saved for later use
- 2 links Italian sausage
- 1 tsp dried rosemary OR 2 tsp fresh, finely chopped
- 1 tsp dried fennel seed
- 1 onion, diced small
- 2 cloves garlic, minced
- 4 ounces cream cheese
- 3 ounces Asiago cheese, grated
- 3 tbsp olive oil
- 3 tbsp balsamic vinegar
- salt and pepper
In a large bowl, toss the mushrooms with the balsamic vinegar and 3 tbsp olive oil, salt and pepper. Place onto a parchment lined cookie sheet and place in a preheated 350* oven for about 30 min. Stir once or twice. Remove from oven.
Meanwhile, in a large skillet, over medium high heat, squeeze the sausage meat out of the casing and cook until no longer pink, breaking it apart with the back of a spoon. You want it fairly crumbly and in small pieces. Stir in onions and garlic and spices, and cook a few minutes longer, until onion is softened. Remove sausage mixture from pan and drain on paper towels until grease is removed.
Place in a large mixing bowl along with the cheeses (save some of the Asiago for topping). Stir well to combine. Take a generous teaspoon and fill each mushroom cap. Sprinkle with remaining Asiago. Bake at 375* for about 30-40 minutes, until golden.