Chevre and Sausage Stuffed Mushrooms

Luckytrim

Grill Master
Gold Site Supporter
Chevre and Sausage Stuffed Mushrooms

Ingredients
24 large button mushrooms
2 Tbsp olive oil
1/4 c finely chopped onion
4 clove finely chopped garlic
1/2 lb sausage, casing removed (Italian or breakfast)
8 oz Chevre or cream cheese
1/4 c Parmesan cheese, grated
1/4 c Gruyere cheese, grated
1/2 tsp black pepper
dash(es) cayenne pepper
butter, melted

Directions
1. Preheat the oven to 350 degrees. Wipe the mushrooms with a damp paper
towel to remove any dirt.
2. Pop out the stems and finely chop.
3. Set the caps on a parchment paper lined baking sheet.
4. Add the oil to a medium skillet and add the chopped stems, onions, and
garlic. Cook until soft and fragrant, about 3 minutes.
5. Remove from skillet and place in medium mixing bowl.
6. Brown sausage in skillet, breaking it apart into small pieces as it
cooks.
7. Remove from heat and place in the bowl with the garlic and onion. Cool.
8. When sausage mixture has cooled, add the three kinds of cheese and both
peppers. Mix well.
9. Taste and add salt or more pepper as needed.
10. Gently stuff each mushroom cap with a heaping spoonful of the cheese
mixture.
Chevre and Sausage Stuffed Mushrooms
11. Brush tops with melted butter.
12. Bake at 350 for approximately 20 minutes or until mushrooms are piping
hot and liquid seeps out from under them.
13. Brush tops one last time with melted butter just before plating.
14. Garnish with chives, chopped parsley, or a little grated Parmesan.
15. There always is extra stuffing. Save and use in scrambled eggs or omelet
the following morning, awesome.
 

QSis

Grill Master
Staff member
Gold Site Supporter
OMG, Lucky, those sound like heaven!

Printing out to make. Maybe for tomorrow night, New Year's Eve!

Lee
 

QSis

Grill Master
Staff member
Gold Site Supporter
Best stuffed mushrooms I've ever had!

Delicious! We all loved them!

Thanks, LT!

Lee
 

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QSis

Grill Master
Staff member
Gold Site Supporter
I meant to post this earlier.

I had leftover stuffing, so I used it on a toasted bagel. Wonderful!

Lee
 

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