Mushrooms are one of my favorite things to eat and in pretty much any form as well. Unfortunately my husband doesn't share in this same mindset about mushrooms so I have to get creative in ways to get him to eat them. And if I'm being honest I think this recipe may have just taken the cake. I made it for my mom's birthday celebration so it was taste tested by a dozen or so people and there wasn't a person at the party who didn't love them. This recipe is a real crowd pleaser and quite easy to whip up on a moment's notice.
I came across the idea for this recipe from my husband's days in the pizzeria. One of the cooks there would add cream cheese to a traditional stuffed mushroom recipe, bread them and fry them. I took the idea of using cream cheese and ran with it. I wasn't crazy about the idea of frying them so I decided to add some crumbled sausage to the stuffing instead. It was delicious and I have to admit I felt like giving myself a little pat on the back making them.
Yield: 2 dozen mushrooms
Prep Time: 20 minutes I Cook Time: 15 minutes
- 2 - 10 oz packages white button or baby bella mushrooms
- 1/2 pound sausage, casing removed
- 5 oz cream cheese
- 1 egg
- 2 tablespoons grated cheese
- 1/4 cup shredded mozzarella
- 1/2 bread crumbs
- 1/4 cup white wine
- 3 cloves of garlic
- Salt & Pepper to taste
Preheat your oven to 350 degrees.
Next clean all your mushrooms removing all dirt. Pull of the stems of the mushrooms and put them into a food processor. Arrange the caps in a glass baking dish and set aside.
Remove the casing from the sausage and break apart. Cook the sausage full in a frying pan over medium heat with a little bit of olive oil until it is fully cooked.
In the food processor in addition to the caps add the garlic and pulse until everything is finely chopped. In a separate mixing bowl or in a stand mixer add the mushroom and garlic mixture and the remaining ingredients. Blend using the whisk attachment until everything is well blended.
Spoon the mixture into each mushroom cap filling them generously. When all the mushrooms are filled pour a little extra white wine over the mushrooms until you have a thin layer at the bottom of the pan. This will ensure the mushrooms don't dry out. Cover the pan with aluminum foil and bake for approximately 15 minutes.
The mushrooms are done when they are soft to the touch and the filling is nicely browned.