Sausage Stuffed Mushrooms

   

Have you tried Stuffed Mushrooms? My hubby got me hooked on them when he ordered them as an appetizer for us on when we were dating. I decided to learn how to make them myself. And I must say, they are very addicting and I always wonder why I didn't make more! When I made them for dinner on Saturday, we all fought over the last one. (I snagged it when no one was looking! Mmwwhahahaha!)

SAUSAGE STUFFED MUSHROOMS

Begin with some medium button mushrooms.

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Wipe off any dirt, and pull out the stems.

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Don't throw your mushrooms stems away! They are going in your filling. Chop 'em up.

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Finely dice a little onion.

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Do the same small dice to a stalk of celery.

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And also to a carrot.

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In a small frying pan, toss your veggies and a little oil and begin to cook on medium heat.

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Add a little salt and pepper.

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Mmmmm..... Lovely, lovely, lovely....

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Pour your cooked veggies into a bowl to cool. When cooled slightly, add a link of Italian Sausage. Removed from casing. (I used Mild Turkey Italian Sausage to cut down on the fat)

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Grate some Parmesan. Put half in your veggie mixture and save half for topping your mushrooms.

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Add a little Panko Bread Crumbs.

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Mix everything together. Try not to over-stir.

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Spray your mushrooms inside and out with a little cooking spray or brush with oil.

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Using a small scoop or spoon, fill your mushroom caps. (I mound the filling high and pat down.)

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Top the with the rest of your Parmesan Cheese.

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Bake at 375˚ for 25 minutes.

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These babies are perfect to serve with a little creamy pasta.

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My oh My!

mushroom

Yes, they are amazing!!!! Get cooking!

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SAUSAGE STUFFED MUSHROOMS

14 oz. Medium Stuffing Mushrooms

1/4 C. finely diced Onion

1/4 C. finely diced Celery

3 Tbsp finely diced Carrot

2 Tbsp Extra Virgin Olive Oil

salt & pepper

1 Link Mild Italian Sausage, casing removed

1/2 C. Grated Parmesan Cheese, divided

1/2 C. Panko Bread Crumbs

Remove stems from caps of mushrooms, dice stems. In a small skillet, sauté mushroom stems, celery, onion & carrots with olive oil until softened. Add a pinch of salt and pepper. Remove from heat and allow veggies to cool slightly. Add sausage link, 1/4 Parmesan cheese & bread crumbs. Mix just until combined.  Spray mushroom caps inside and out with cooking spray or brush with oil. Fill with sausage & veggie mixture. Top with remaining parmesan cheese. Bake at 375˚ F for 25 minutes or until filling is cooked through. ENJOY!

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