Continuing our holiday series with the perfect appetizer or side dish, stuffed mushrooms. Let’s get into it with our filling, which is going to consist of one onion chopped, a couple cloves of garlic. I have three here. We’re going to mince these puppies up, a little bit of parsley. I’m heating my pan with a little bit of olive oil. Sweet Italian sausage. Going to remove the casing. Crumble this sausage as I drop it in. Do your best not to touch it. Let it brown. I’m going to wash my hands and we’ll be back to give it a stir. A brown tint right there. That’s what you want. Color is flavor. Right in this pan with our diced onion. About 10 minutes. They have perfect color on them. Add in our minced garlic. Season with a little bit of salt. A little bit of pepper. Another 8 minutes and they look perfect. I have a softened block of cream cheese here. Sauteed onions and garlic. Crumbled sausage. Chopped parsley. Parmesan or rean. That’s good. I have baby Bella creini mushrooms. You can also use white button. Just wash the top of these with a damp cloth or paper towel after I remove the stem. Peel that little layer of skin off. Get a nice clean bite. A perfectly stuffable mushroom. Melted butter and breadcrumbs. A little bit of fresh grated parm. You’re going to want to preheat your oven to about 350 till you got a little bit heaping over the top. That’s the perfect amount. Kind of pat down the top a little bit. Just make sure that’s fully coated. Just like that. These cooked for about 40 minutes. Broiled them for about 2 minutes. Chopped parsley. Parmesan cheese.
Dining and Cooking