• 8ca3e51238a5e7524999c42ae0b41b95

Stuffed Mushrooms

This dish is being put in the main dish chapter because it captures all the components of a great main dish! Just eat until your full :)

Prep
Cook
Serves 8people
Ingredients
3-4
containers of baby portobello mushrooms
1
# sausage
1
(8 oz) cream cheese block
1 1/2
cups parmesan cheese (freshly grated)
1/2
onion chopped
4-5
garlic cloves
3
tbsp parsley (freshly chopped)
1/2
cup italian bread crumbs
olive oil
salt and pepper
Directions
1.
Preheat oven to 350 degrees. In a skillet over medium heat, begin to cook Sausage. Break up into very small pieces.
2.
Once Sausage has started to brown, add onion and garlic. Add a pinch of salt and pepper. Cook until completely browned.
3.
Last minute I decided to put a little kick into the meat. Add as much Red pepper flakes as you would like, or don’t. Be careful not to put too much!
4.
While meat is still cooking, prep mushrooms for stuffing. Take a damp paper towel, and wipe dirt off mushrooms (DO NOT rinse because it makes the mushroom firm.) Carefully pull out the stem so you don’t break the mushroom.
5.
Remove meat from heat and dump into a medium sized bowl. Add cream cheese and stir until completely combined.
6.
Freshly grate parmesan. Add 1/2 Cup parmesan to meat mixture (keep rest to top mushrooms.) Also add parsley, bread crumbs. Combine well. Salt and pepper to taste.
7.
Take a teaspoon and carefully stuff each mushroom. Put enough in so it overflows mushroom slightly.
8.
Once all mushrooms are stuffed, top with remainder cheese. Put about a pinch on each filled mushroom.
9.
Bake in oven for 30 minutes. Place on separate platter and serve! (Note: It is completely normal if mushrooms release a lot of water when cooking, that is why you serve on separate platter.)

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