Mise en Place
6. Add sausage & cream cheese to pan
8. Line baking tray with mushroom caps
9. Fill each cap & bake
10. Allow to cool slightly and enjoy!
SAUSAGE-STUFFED MUSHROOM CAPS
Yields: 6-8 servings
2 16 oz packages white button mushrooms
1 lb. Italian sausage (hot or mild), casings removed
pinch red chile flakes (to taste)
2 medium shallots, small dice
1 Tb fresh rosemary, leaves removed & minced
3 garlic cloves, minced
1/3 cup dry white wine
1 8 oz container of onion and chive cream cheese
salt and pepper, to taste
nonstick cooking spray
1/4 cup fresh grated parmesan cheese
"Wash" mushrooms with a damp cloth to remove any dirt. Snap out stems from caps and reserve both.
Chop mushroom stems into small pieces, set aside.
Saute sausage and chile flakes over medium heat until cooked through; drain most of the fat, reserving 1 tsp. Set aside cooked meat.
Saute the shallots, rosemary & garlic in the sausage pan drippings over medium heat, until shallots become translucent and garlic is fragrant. Add chopped mushroom stems and cook until tender, 3 mins.
the pan with the white wine until evaporated, 3 mins.
Return the sausage to the pan and stir in the cream cheese to coat. Add salt and pepper to taste. Remove from heat.
Preheat oven to 365 degrees F.
Spritz a baking tray with nonstick cooking spray and line with mushroom caps.
Fill each cap's cavity with a heaping spoonfull of the sausage cream cheese mixture and sprinkle evenly with fresh grated parmesan cheese
Bake for 15-20 minutes or until slightly browned.
Remove from oven and allow to cool 5-6 minutes - these will be HOT!