There’s a rule (and if there isn’t one, I’m making it up right now) that when it comes to food, the word “stuffed” increases awesomeness, like, exponentially.
Think about it. Poultry, pork chops, potatoes, pasta. Potentially delicious on their own, but then you stuff them with something and whoa. It’s like delicious squared.
Which brings me to the topic of this post.
Now, I love mushrooms. Big time. Over steak, in a salad or soup, especially with a pasta dish. Or just by themselves. It’s all good. I’m not picky.
But then stuffing is involved and oh my gracious goodness. Magic happens.
Stuffed mushrooms are probably my favorite appetizer. I will never pass them up when they’re offered at an event and have come close to stabbing fellow guests who made the unfortunate mistake of getting in my way. I have a difficult time restraining myself when I see them on a restaurant menu.
I’d pretty much eat them at every meal. For every meal.
And then it occurred to me that I could make them at home. When I woke up from my joy coma I started looking for recipes and found a few which appealed to me and adapted one to include sausage. See, I love sausage only slightly less than I love mushrooms. I felt it my duty to get these two crazy kids together. Uniting them in a marriage of scrumptious, savory delight.
I think you should do the same.
Adapted from AllRecipes.com
12 large, fresh mushrooms
1/2 lb sausage, no casings
1 garlic clove, pressed or minced
1 tablespoon minced onion
1/4 cup breadcrumbs
1/4 cup half and half
1/4 cup melted butter
Pinch red pepper flakes (optional)
Salt and pepper, to taste
Shredded parmesan cheese, for garnish
Chopped parsley or parsley flakes, for garnish
Preheat oven to 425 degrees.
Clean mushrooms. Remove and chop stems.
Over medium heat, cook sausage, breaking up into small pieces as it browns. When sausage is almost cooked through, add onion, garlic, chopped stems and red pepper (if you choose to use it). Cook over medium heat until stems are soft, then remove from heat. Add breadcrumbs and half and half. Combine thoroughly.
Taste and adjust salt/pepper.
One by one, dip mushroom caps into melted butter and arrange in baking dish. Stuff each cap with sausage mixture. Bake for 20-25 minutes. Sprinkle with parmesan cheese and parsley in last 5 minutes of baking, if desired.
Are you as in love with mushrooms as I am? What’s your favorite appetizer?