Sausage and Cheese Stuffed Mushrooms

Courtesy of Jessica at Fresh Ingredients, I give to you these delicious little morsels. They are naturally gluten free but, as always, double check your packages! I made a few minor changes to suit my needs but the idea remains. Everyone loved them, excluding my lil guy who’s on an anti-shroom kick. C’est la vie.

 

Sausage and Cheese Stuffed Mushrooms

 shrooms far

Ingredients

1 Package of White Mushrooms (about 20-25 mushrooms)

2 Italian Sausage Links

4 ounces Cream Cheese (room temperature)

½ Yellow Onion, minced

3 Garlic Cloves, minced

1 ½ Cup Kraft Shredded Italian 5 Cheese*

4 tbsp Extra Virgin Olive Oil*

2 tbsp Balsamic Vinegar

Salt and Pepper to taste


Directions

Pre heat oven to 350°F.

Wipe mushrooms clean with a damp cloth, pull out the stems and discard them.

Toss the cleaned de-stemmed mushrooms with 2 tbsp of extra virgin olive oil, balsamic vinegar, salt and pepper.

Spread out mushrooms, stem side up, on an ungreased baking sheet.

Bake for 30 minutes.

Move the mushrooms to a plate lined with paper towels, stem side down, to let them cool and drain away any remaining oil.

Slit the Italian sausage and remove casing. Crumble in a pan over medium heat and sauté until golden brown. Break up into small pieces while it is cooking.

Set aside and cool.

Add the remaining 2 tbsp of extra virgin olive oil in the sauté pan and add the onions.

Cook until caramelized, which should take about 15 minutes.

Then add in the garlic and cook for an additional minute.

Combine cooked sausage, onions and garlic, cream cheese, salt & pepper, and 1 cup of Kraft Shredded Italian 5 Cheese in a bowl and mix well with your hands. Break apart any large pieces of sausage.

Line up your mushrooms on an ungreased baking sheet with the stem side facing up. Stuff each mushroom with a generous portion of the creamy sausage mixture. Top the mushrooms with the remaining Italian cheese.

Cook in previously heated oven (350°F) for roughly 20-25 minutes or until the cheese on top is golden brown.

 

*The original recipe called for shredded Asiago cheese (which I absolutely adore!) and regular olive oil. I worked with what I could obtain easily and cheaply.

 

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4 Responses to “Sausage and Cheese Stuffed Mushrooms”

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