Chevre and Sausage Stuffed Mushrooms

Name: Chevre and Sausage Stuffed Mushrooms
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: American
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

By Joy Hall
@rouxcrew

These unbelievably tasty mushrooms owe their creaminess to three kinds of cheese. A kick from spicy sausage perfectly balances the earthiness of the mushroom.

Blue Ribbon Recipe

We love stuffed mushrooms, especially when they're stuffed with goat cheese and sausage. The combination of three types of cheese (Chevre, Parmesan, and Gruyere) make the filling creamy and, when mixed with the browned sausage, gives the filling tons of flavor. If you're not a fan of goat cheese, cream cheese is a great substitute. Before serving, sprinkle with freshly grated Parmesan and you have a great party appetizer. The Test Kitchen

Rating:

★★★★★ 2 votes5

Comments:

4 Comments

Serves:

Prep:

15 Min

Cook:

20 Min

Method:

Bake

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
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How to Make Chevre and Sausage Stuffed Mushrooms

Step-by-Step

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.