Wednesday, January 5, 2011

Stuffed Mushrooms

I picked up some mushrooms from Sam's one day and they were HUGE, so I decided to make stuffed mushrooms. I didn't have the exact ingredients that the recipe called for, so I adapted it to what I did have on hand. I like it so much that I decided I would make them for Christmas...of course, then in the midst of everything else on Christmas, I completely forgot about the mushrooms. So I made them while Dave and Staci were here after Christmas...and I think they were a big hit. I know that Brent and I really enjoyed them. One word of caution, though, they really need to be served warm...they don't taste very good when they get cold from sitting out.

Here is the recipe that I adapted from a recipe in the Better Homes and Gardens New Cookbook:

about 15-20 large mushrooms
5 or 6 green onions, chopped
several cloves of minced garlic (really, I have no idea how much I used, I just put several heaping spoons from our jar of minced garlic)
a little more than 1 cup crushed croutons (because I didn't have any bread crumbs like the recipe called for)
1/2 lb sage flavored breakfast sausage
about 1 cup gorgonzola or feta cheese (I'm not really sure how much it was, I started out adding half of the container, and then kept adding more until it looked right to me. I think it was an 8 oz container)
optional: Margarine, butter or olive oil for sauteing (I used a little, but not much when I added the mushrooms to the sausage)

Wash and drain mushrooms, remove stems. Place caps in a shallow baking dish (I used a cookie sheet that has edges on all 4 sides) Chop the stems and set aside.
Cook sauage on stove, drain fat. Add chopped mushrooms, green onions and garlic. Cook until mushrooms and onions are tender. Add crumbs and stir. Add cheese. Spoon mixture into mushroom caps and bake in a 425F oven about 10 minutes or until heated through.

I had about 3/4 cup of the mixture left after stuffing the mushrooms and we used it as a warm dip on crackers. Yummy!
I didn't think to take a picture when I made these, so I will add a pic the next time I do make them...just in case you want to see how yummy they look :) And they taste even better!