With all my spring fun last week, I realized I haven’t had a recipe post in a while. So here is my most requested easy appetizer recipe.
These are a cinch to whip together. I make them a lot and switch up the ingredients depending on what I have on hand.
I’m sort of a fly by the seat of my pants person in the kitchen, and
I’m not really big on measuring or recipes (hello, laziest DIYer on the planet remember?) – but for you guys, I actually measured, and wrote down stuff as I went.
You could easily make these in regular old button mushrooms, but those things are so annoying to stuff! Baby Bella mushrooms are the perfect size for one person. Bonus you feel good eating only one versus popping 4 or 5 button mushrooms…you know, if you can actually stop at eating just one…
OK first step – Clean out all the creepy gill things from the mushrooms and wash well.
Next saute some Italian sausage (I use Johnsonville sweet Italian sausage) and set aside in a bowl.
Then saute onions in butter til soft, add garlic and saute an additional minute or so.
Add the onions/garlic mixture to the bowl of cooked Italian sausage. Mix in cream cheese, Parmesan, cayenne, salt and pepper to taste.
Stuff the mushrooms and sprinkle with additional Parmesan.
Bake at 375 for 20 – 30 minutes until brown and bubbly.
I like to use a silicone mat underneath, or aluminum foil – saves you some clean up at the end.
3 links Italian sausage 8 baby Bella mushrooms
1/4 diced sauteed onion 4 oz cream cheese
2 cloves of garlic, minced 1 tbsp butter
1/2 C shredded Parmesan cheese
1/8 – 1/4 tsp cayenne (depending on how much spice you like)
fresh or dried parsley (optional I like to sprinkle a little on for prettiness sake)
Now remember when I said these are versatile? I’ve made them with blue cheese, bacon and shallots instead of Parmesan and Italian sausage. They are also good with goat cheese or Gruyere, etc…I’ve even topped them with BBQ sauce before.
What do you like to fill your stuffed mushrooms with? I’d LOVE to hear!