I like this recipe mainly because it has the tasty bite of spicy Italian sausage. So often, mushroom are stuffed with seafood or some breaded filler. This mushroom tastes great with a robust burst of flavor from the spicy sausage.

There is a huge controversy on whether or not to wash mushrooms. The purist say that washing mushrooms will ruin the flavor and water-log the mushroom. I happen to believe that a quick rinse under cold running water that is just dripping out of the faucet works best. Make sure you dry your mushrooms with a paper towel immediately after washing.

Ingredients for Stuffed Mushrooms

12 large stuffing mushrooms
1 pack (8 oz) cream cheese-softened
3 green or spring onions; with the tops
2 sweet or hot Italian sausage-links;

cooked and crumbled or chopped into small pieces
1 c Grated Parmesan cheese
2 Tablespoons Butter; for sauteing

How you do it.

Clean and d-stem the mushrooms then saute in about 1 T butter till slightly cooked. I recommend unsalted butter. Be careful not to break the mushrooms while cooking.

Remove and set on sheet pan with the underneath side up ready to stuff.

In a food processor or blender, chop the green onions, then add and pulse the cooked sausage till crumbled fairly small. Add softened cream cheese and Parmesan cheese and blend until thoroughly mixed. Use a teaspoon or piping bag to mound filling onto mushroom caps. Bake at 350F about 10-12 minutes,. You?ll need to keep an eye on them because after the internal temp of the filling reaches 350F, they will begin to cook at a much faster rate. Better still, use your nose, once you smell the Parmesan cheese baking, they are very close to being done.

Eat Well

Chef Brian

The Best BBQ Sauce