Tis’ the season for holiday parties and I am busy experimenting with some finger food recipes that I have been collecting and bookmarking all year. This little nibble is a favorite of my mom’s, who ADORES mushrooms. She also loves finger food and appetizers and would much rather have a whole bunch of appetizers than dinner anytime. In fact, when people invite her to dinner, she insists (if she knows them well enough), that they just make a bunch of appetizers versus a full-on meal.
Our little monkey will not go anywhere near mushrooms, so unfortunately not a kid-friendly recipe for our family. The sausage stuffing, which is delicious on it’s own, could be added to a pasta and it would a be a delightful dish. And one that I know the munchkin would like.
Creamy Sausage Stuffed Mushrooms from Food52
- 5 pints of button mushrooms (make sure the mushrooms are on the “larger” side)
- 4 Italian sausage links
- 8 ounces cream cheese – at room temp.
- 2 onions minced
- 5 garlic cloves minced
- 5 ounces shredded asiago cheese (I used Parmesan)
- 7 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- salt and pepper to taste
- Wipe mushrooms clean with a damp cloth and pull out the stems and discard. Toss the cleaned de-stemmed mushrooms with 5 tbs of olive oil, balsamic vinegar, salt and pepper. Spread out on a sheet pan and bake in a pre-heated oven at 350 degrees for 25-30 minutes. Set aside and cool.
- Slit the Italian sausage and remove casing. Crumble in a heated pan and saute until golden brown. Break up into small pieces while it is cooking. Set aside and cool.
- Add the remaining 2 tbs of olive oil in a saute pan and add the onions. Cook until dark and caramelized, about 15-20 minutes. Then add in the garlic and cook for a minute.
- Now add the cooked sausage, onions and garlic, cream cheese, salt & pepper, and 3 oz of shredded Asiago cheese to a bowl and mix well with your hands. Break apart any large pieces of sausage.
- Line up your mushrooms in a greased baking dish with the core side facing up. Stuff each mushroom with a generous portion of the creamy sausage mixture. Top the mushrooms with the remaining Asiago cheese.
- Now put the baking dish in a pre-heated oven at 375 degrees for roughly 15 minutes or until the cheese on top is golden brown. (This dish can be made up to 3 days ahead of time and put in the cooler until you are ready to put in the oven.)