I love make ahead or make in stages recipes. I made the sausage stuffing mixture yesterday, I put it in the food processor to make it easier to stuff. Today, I made the roasted shrooms and stuffed them. Will do final cook at the party. I had a taste of one before the party and they are sure to be a hit. I added oregano and thyme to the sausage mixture, added minced garlic to the shrooms before they were roasted. I really like the roasted mushroom w/ the hint of balsamic vinegar as the base. Next time, I would add the tops of the shrooms w/ the cooking of the sausage.
Enjoy!
Creamy Sausage Stuffed Mushrooms
Serves 15-20
5 PINTS OF BUTTOM MUSHROOMS
4 ITALIAN SAUSAGE LINKS
8 ounces CREAM CHEESE (room temperature)
2 YELLOW ONIONS MINCED
5 GARLIC CLOVES MINCED
5 ounces ASIAGO CHEESE SHREDDED
7 tablespoons OLIVE OIL
3 tablespoons BALSAMIC VINEGAR
SALT & PEPPER
Wipe mushrooms clean with a damp cloth and pull out the stems and discard. Toss the cleaned de-stemmed mushrooms with 5 tbs of olive oil, balsamic vinegar, salt and pepper. Spread out on a sheet pan and bake in a pre-heated oven at 350 degrees for 30 minutes. Set aside and cool.
Slit the Italian sausage and remove casing. Crumble in a heated pan and saute until golden brown. Break up into small pieces while it is cooking. Set aside and cool.
Add the remaining 2 tbs of olive oil in a saute pan and add the onions. Cook until dark and caramelized, about 15-20 minutes. Then add in the garlic and cook for a minute.
Now add the cooked sausage, onions and garlic, cream cheese, salt & pepper, and 3 oz of shredded Asiago cheese to a bowl and mix well with your hands. Break apart any large pieces of sausage.
Line up your mushrooms in a greased baking dish with the core side facing up. Stuff each mushroom with a generous portion of the creamy sausage mixture. Top the mushrooms with the remaining Asiago cheese.
Now put the baking dish in a pre-heated oven at 375 degress for roughly 45 minutes or until the cheese on top is golden brown. (This dish can be made up to 3 days ahead of time and put in the cooler unitl you are ready to put in the oven.)
http://food52.com/recipes/3110-creamy-sausage-stuffed-mushrooms
Enjoy!
Creamy Sausage Stuffed Mushrooms
Serves 15-20
5 PINTS OF BUTTOM MUSHROOMS
4 ITALIAN SAUSAGE LINKS
8 ounces CREAM CHEESE (room temperature)
2 YELLOW ONIONS MINCED
5 GARLIC CLOVES MINCED
5 ounces ASIAGO CHEESE SHREDDED
7 tablespoons OLIVE OIL
3 tablespoons BALSAMIC VINEGAR
SALT & PEPPER
Wipe mushrooms clean with a damp cloth and pull out the stems and discard. Toss the cleaned de-stemmed mushrooms with 5 tbs of olive oil, balsamic vinegar, salt and pepper. Spread out on a sheet pan and bake in a pre-heated oven at 350 degrees for 30 minutes. Set aside and cool.
Slit the Italian sausage and remove casing. Crumble in a heated pan and saute until golden brown. Break up into small pieces while it is cooking. Set aside and cool.
Add the remaining 2 tbs of olive oil in a saute pan and add the onions. Cook until dark and caramelized, about 15-20 minutes. Then add in the garlic and cook for a minute.
Now add the cooked sausage, onions and garlic, cream cheese, salt & pepper, and 3 oz of shredded Asiago cheese to a bowl and mix well with your hands. Break apart any large pieces of sausage.
Line up your mushrooms in a greased baking dish with the core side facing up. Stuff each mushroom with a generous portion of the creamy sausage mixture. Top the mushrooms with the remaining Asiago cheese.
Now put the baking dish in a pre-heated oven at 375 degress for roughly 45 minutes or until the cheese on top is golden brown. (This dish can be made up to 3 days ahead of time and put in the cooler unitl you are ready to put in the oven.)
http://food52.com/recipes/3110-creamy-sausage-stuffed-mushrooms