I love mushrooms. Love.
Our kids don’t though. It’s the only vegetable we don’t make them eat. They are only allowed one, and it’s been the mushroom for a few years now. My daughter tried to change to asparagus once and I asked if she was ready to make the official switch, because there’s no bouncing back and forth. She stuck with the mushroom.
I really hope one day they change their minds, because they’re missing out.
I have been trying variations of stuffed mushroom recipes for years. I’ve had watery ones, bland ones, you name it. Usually what happens is I get so excited to see them on a buffet table, take about 23, and then end up with regret because of one of the reasons listed above.
These stuffed mushrooms are nothing like that. I promise I will post in the future a vegetarian stuffed mushroom version, but, for now, sausage and cheese will always win for me.
I like to roast mine first, then stuff them and bake until filling is warm. Another way to keep them from being soggy is stuffing them raw and placing them on a rack on your cookie sheet. That way all the non-essential liquids drip down and away from the mushroom without making it all soggy. That makes the mushroom a solid vessel for that dynamic stuffing.
Also, I have made this two ways: the original recipe calls for the mushroom stems to be removed for another use, which I have done, saving it for broths. As mentioned though, I love a mushroom, so the fact that there’s mushroom flavor in the filling of my stuffed mushroom makes it all the more perfect for me.
My favorite thing, as usual, is that they can be prepped earlier in the day and baked right before serving. Nothing to fry or keep you busy in the kitchen, you can enjoy cocktails with your company.
And if you have extra filling, use it in chicken, or jalapenos ….. I’ve tried both with rave reviews. That’s because anything is good if it’s stuffed with cheese and sausage.
- 1/3 cup olive oil
- 1/3 cup balsamic vinegar
- salt and pepper to season
- about 40 mushrooms, cleaned with damp paper towel, stems removed
- 1 lb Italian sausage
- 2 teaspoons rosemary
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 8 oz. cream cheese, softened
- 1 cup Asiago cheese (I have substituted other cheeses like cheddar or Monterey Jack when necessary)
In a large bowl, add olive oil, balsamic vinegar, salt and pepper. Add mushrooms and toss to coat well. Place on greased cookie sheet and place mushroom face down in a pre-heated 350° oven for about 25 minutes. Stir halfway to make sure mushrooms don’t stick. Remove from oven.
In a large skillet over medium heat, remove sausage from casing and cook until no longer pink. Stir in onion, garlic, and spices, and cook about 5 minutes more, until onion is softened. Remove from heat and transfer to a large bowl. Add cream cheese and Asiago and combine well. Fill mushrooms with filling. Bake at 350° for about 20 minutes until filling is warm and mushrooms are golden. Remove from oven and serve warm. Add some freshly grated parmesan and chopped chives on the top if you like.
Makes about 40.