Chevre and Sausage Stuffed Mushrooms
By
Joy Hall
@rouxcrew
9
These unbelievably tasty mushrooms owe their creaminess to three kinds of cheese. A kick from spicy sausage perfectly balances the earthiness of the mushroom.
Ingredients
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24large button mushrooms
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2 Tbspolive oil
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1/4 cfinely chopped onion
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4 clovefinely chopped garlic
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1/2 lbsausage, casing removed (Italian or breakfast)
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8 ozChevre or cream cheese
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1/4 cParmesan cheese, grated
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1/4 cGruyere cheese, grated
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1/2 tspblack pepper
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dash(es)cayenne pepper
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·butter, melted
How to Make Chevre and Sausage Stuffed Mushrooms
- Preheat the oven to 350 degrees. Wipe the mushrooms with a damp paper towel to remove any dirt.
- Pop out the stems and finely chop.
- Set the caps on a parchment paper lined baking sheet.
- Add the oil to a medium skillet and add the chopped stems, onions, and garlic. Cook until soft and fragrant, about 3 minutes.
- Remove from skillet and place in medium mixing bowl.
- Brown sausage in skillet, breaking it apart into small pieces as it cooks.
- Remove from heat and place in the bowl with the garlic and onion. Cool.
- When sausage mixture has cooled, add the three kinds of cheese and both peppers. Mix well.
- Taste and add salt or more pepper as needed.
- Gently stuff each mushroom cap with a heaping spoonful of the cheese mixture.
- Brush tops with melted butter.
- Bake at 350 for approximately 20 minutes or until mushrooms are piping hot and liquid seeps out from under them.
- Brush tops one last time with melted butter just before plating.
- Garnish with chives, chopped parsley, or a little grated Parmesan.
- There always is extra stuffing. Save and use in scrambled eggs the following morning, awesome.
About Chevre and Sausage Stuffed Mushrooms
Course/Dish: Other Side Dishes, Cheese Appetizers
Main Ingredient: Vegetable
Regional Style: American
