Stuffed Mushrooms
Sounds like a Fun Guy!
I hate mushrooms, but Matt swears by this recipe and gets to eat them all by himself! We are of the opinion that cream cheese is for bagels, not for stuffing mushrooms. Mozzarella cheese, breadcrumbs, and egg are used to provide a superior flavor and texture.
These make a great hearty appetizer, perfect for entertaining or holiday meals… so I hear!
Ingredients
Prep time: 30 minutes
Cooking time: 30 minutes
24 oz white button mushrooms
1 lb Italian Sausage
6 oz Mozzarella Cheese
2 oz Parmesan Cheese
1/2 White Onion
1 cup Breadcrumbs
2 Eggs
Preparation
Cleanly remove stems from mushrooms and set aside
Chop the onion and mince the mushroom stems, set aside
Mince mozzarella cheese and grate the parmesan cheese, set aside
Brown the sausage in a pan using spatula to break into small pieces. Remove from pan and place in a large bowl, set aside.
Add mushroom stems and onion in pan and brown.
Once browned add do the bowl with the sausage. Mix in the mozzarella cheese, parmesan cheese, and breadcrumbs. Stir to combine.
Add both eggs directly to the bowl and stir to combine, texture should be slightly sticky but not overly wet. Add additional breadcrumbs if needed.
Stuffing the Mushrooms
Pre-heat oven to 400F
Line a baking sheet with foil and spray with non-stick spray
Stuff each of the mushroom caps with approximately 2 tablespoons of filling. You want to overfill the mushrooms so you have a “mound” on top.
Place all mushrooms on the baking sheet and bake for approximately 30 minutes
