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Quick Notes: This is probably the first recipe that I made all by myself. I was very proud of it, and I still am because these Sausage Stuffed Mushrooms hit all the right notes, and have a perfect consistency. If you like it spicy, you can totally use hot sausage or whatever. Mix it up. make it your own.
Ingredients
- 24-26 white mushrooms (you can go with a different variety if you prefer)
- 1/2 lb sausage
- 1/4 cup minced onions
- 1/4 block cream cheese
- 1/2 cup panko breadcrumbs
- 1/2 parmesan
- 2 teaspoons garlic powder
- several slices of provolone cheese
- salt and pepper
Instructions
- Preheat oven to 350 degrees
- In a large skillet, brown your sausage. As soon as it's done and while it's still hot, transfer to a medium-sized bowl with a slotted spoon.
- Add everything else except the provolone to the bowl, and mix until it's all one big happy mush.Â
- Rinse your shroomies, and pluck out all their stems, so you're just left with the caps. Line a cookie sheet with whatever. I used parchment, but foil would be just fine.Â
- Stuff each mushroom with the stuffing. You really want to get it in there, and you're going to have to use your hands. Push it in, hard. leave some spilling out of the top. They should be slightly overflowing. When you're done you may have a couple of spoonfuls leftover, but you shouldn't have much. If you do, you were way too gentle with your mushrooms. If they're not ready to file assault charges, you didn't go hard enough.Â
- Make sure they are spaced evenly on the baking sheet. The sausage portion should be on top, not the top of the cap. Put them in the preheated oven for about 25 minutes.Â
- Remove the mushrooms, layover slices of provolone. You should only need enough to just cover the opening. Return them to the oven for another 3-5 minutes, just long enough for the cheese to melt.Â
- Let them sit and cool for about ten minutes prior to devouring. Â
These would make the perfect appetizer for a Spaghetti Carbonara!
