Lots of stuffing options according to taste, but whether you prefer more dry, more creamy, and of course super cheesy, all are delicious.
While gorgeous to behold and delicious to eat, stuffed mushrooms can seem intimidating to make. Nonsense! A little effort is all it takes and the more messy they look, the likely the more yummy they are :)
Your imagination is the limit for stuffing. Check out the stuffing options below for delish ideas. The picture above is the "Italian sausage and peppers" option.
Mushroom Selection & Prep
Clean 1.5 lbs large white mushrooms or baby portabellos. Ideally, the mushroom caps should be about as broad as your palm.
Trim the dry tips of the stems and dispose.
Pop out the rest of the stems and dice. Set aside to cook with the stuffing.
Stuffing Option #1: Italian sausage and peppers
1 lb bulk Italian sausage (or removed from casings)
1 cup diced onion (about 1/2 medium onion or 1 large shallot)
1 cup diced bell pepper (preferrably yellow, orange or red)
3-4 fresh garlic cloves, crushed
1/2 cup bread crumbs
Salt and pepper to taste
1 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
Directions
In a large skillet on medium heat, combine the sausage, onion, bell pepper, and diced mushroom stems. Cook until the sausage is fully browned.
Drain the fat, then add the garlic and cook until fragrant (about 2 minutes). Mix in the bread crumbs, season with salt and pepper, and remove from heat to cool.
When the stuffing is cool enough to handle, preheat your oven to 400F.
Lightly oil a baking pan, and begin stuffing the mushroom caps enough to have a nice mound in the middle. Place the mushrooms in the baking pan as you go.
Sprinkle liberally the mushrooms with any leftover stuffing, combine the cheeses, and finally top the mushrooms with the mixture.
Place the pan into the oven for 20 minutes until the cheese is bubbled and toasted.
Tags: #appetizer #mushrooms
Comments