Mushrooms are like a blank canvas. You can pretty much stuff them with anything that tastes good together and then cook them in the oven or on the grill and wind up with a delicious appetizer (or main course if you are stuffing a portabella mushroom). Let’s face it, stuffing stuff is kind of fun. Especially when you are stuffing your face. With deliciousness. Anyways, back to the mushrooms. Not everyone likes mushrooms. I think it’s more of a texture thing, since the flavor is really earthy. That’s why I like to make sure I have a crunchy topping on my stuffed mushrooms.
Start by removing the stems on your mushrooms. You can buy “stuffing mushrooms” which just means they are larger with a little more room to stuff. I think it’s marketing genius.
Lay the mushrooms on an aluminum foil lined baking tray. Chop mushroom stems and set aside.
Meanwhile, make your stuffing. Start by browning your sausage in a frying pan with a little olive oil.
Add your chopped mushroom stems and garlic and season with salt and pepper. Saute for another 5-6 minutes. Remove from heat and let cool slightly.
In a medium bowl, combine sausage, cream cheese, dried cranberries, and green onions.
Stuff into your mushroom caps – about a rounded teaspoon of filling in each.
In a medium frying pan add butter and bread crumbs. Cook over medium heat until the bread crumbs are brown and crunchy.
Spoon over the mushroom caps.
Bake in a 375 degree oven for about 25 minutes.
Let cool slightly. Serve and enjoy!
12 large stuffing mushrooms
8 oz breakfast sausage
2 Tablespoons olive oil
2 cloves garlic
salt and pepper (to taste)
4 oz cream cheese
1/2 cup dried cranberries
3 green onions, diced
2 Tablespoons salted butter
1/2 cup panko bread crumbs
Remove mushroom stems from mushroom caps. Lay mushroom caps on an aluminum foil lined baking sheet. Chop mushroom stems and set aside. In a medium frying pan over medium heat, brown and crumble the breakfast sausage in the olive oil. Add chopped mushroom stems, garlic, salt and pepper and saute for another 5-6 minutes. Remove from heat and let cool slightly. In a medium bowl, add sausage mixture, cream cheese, cranberries and green onions. Mix well. Spoon a rounded teaspoon into each mushroom cap (don’t over-fill). Then, in a medium frying pan, cook bread crumbs in butter until brown and crispy. Sprinkle over the top of each mushroom cap. Bake in a 375 degree oven for about 25 minutes (or until mushrooms are cooked). Let cool slightly. Serve and enjoy!