My husband took me out to eat on one of our first couple dates and we ordered stuffed mushrooms, a few days later I tried to copy the recipe at home. Over the next few times I made them I tweaked the recipe to where now we would rather eat mine anyday.
serves2-3 PER PERSON, 10 PEOPLE
prep time30 Min
cook time40 Min
Ingredients For stuffed mushrooms
shredded mozzarella cheese
bulk italian sausage
DIVIDE BUTTER INTO 2
bread crumbs, seasoned
How To Make stuffed mushrooms
WASH MUSHROOMS AND REMOVE STEMS.
TRIM AROUND THE CIRCLE WHERE THE STEM WAS TO OPEN IT UP A BIT.
PLACE ON BAKING SHEET AND DRIZZLE WITH MIXTURE OF OLIVE OIL AND 1 OF THE MELTED BUTTERS.
BAKE UN-STUFFED MUSHROOMS AT 350 FOR 7-10 MIN
DEPENDING ON SIZE. YOU'RE JUST STARTING TO SOFTEN THEM SO THEY DON'T HAVE TO COOK LONG WITH THE CHEESE IN THEM.
MEANWHILE, SAUTE SHALLOTS UNTIL NICE AND CARAMELIZED AND BROWN SAUSAGE AND DRAIN OFF GREASE.
THEN DRAIN OIL OUT OF THE CAPS WHEN DONE.
AND SET ASIDE TO STUFF.
MIX TOGETHER SHALLOTS, SAUSAGE, CHEESE, EGGS, BREAD CRUMBS.
STUFF MUSHROOMS WITH HEAPING SCOOP OF MIXTURE.
DRIZZLE MUSHROOMS WITH REMAINING MELTED BUTTER.
BAKE AT 350 FOR APPROX 20 MIN. OR UNTIL NICE AND BROWNED
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