These mushroom caps stuffed with cheese and Italian sausage are sure to be a favourite at your next potluck dinner.
Directions for: Nancy Fuller's Sausage-Stuffed Mushrooms
Ingredients
1 Tbsp olive oil
8 oz loose italian sausage
1 shallot, chopped
20 white mushrooms, stems removed and reserved
cup pine nuts
cup grated Swiss cheese
cup grated Gruyere cheese
cup heavy cream
cup breadcrumbs
2 Tbsp fresh parsley, chopped
Directions
1. Preheat the oven to 400 F. Line a baking sheet with parchment paper.
2. in a saute pan over medium-high heat, add the olive oil, sausage and shallots. Saute until browned, breaking up the sausage into small pieces with a wooden spoon, 5 to 7 minutes.
3. Add the browned sausage and reserved mushroom stems to the bowl of a food processor and pulse until combined. Add the pine nuts and pulse a few more times until slightly smooth. Transfer to a mixing bowl and fold in the Swiss cheese, Gruyere and cream.
4. Add the breadcrumbs and parsley to a small bowl and mix to combine.
5. Place the mushroom caps hollow-side up on the prepared baking sheet. Using a tablespoon, spoon the mushroom and sausage mixture into each mushroom cap. Top with the breadcrumb mixture. Bake until golden brown, about 20 minutes.
See more: Appetizer, Beef, Mushrooms, Party Favourites