Sausage Stuffed Crimini Mushrooms
Branch out this Thanksgiving and try some new starters! These savory sausage stuffed crimini mushrooms will keep guests coming back for more.
Sausage Stuffed Crimini Mushrooms
Sausage Stuffed Crimini Mushrooms
Recipe Type: Appetizer
Author:
Ingredients
- Crimini mushrooms, about 1 pound, stemmed, quickly rinsed and patted dry
- Juice of 1 lemon (about 3 tablespoons)
- 2 tablespoons extra virgin olive oil
- 8 fl. oz. mild Italian sausage (may substitute with spicy Italian sausage)
- 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
- 3 large cloves garlic, minced
- 1 shallot, minced (about 1 tablespoon)
- 1/3 cup freshly grated Romano cheese
- 1/3 cup plain panko bread crumbs
- 1/4 cup mascarpone cheese
Instructions
- Preheat oven to 400 degrees F.
- Coat a 9×13 inches baking dish with cooking spray; set aside.
- In a medium bowl, add lemon juice and oil; whisk to combine.
- Add clean mushroom caps and toss to coat; set aside.
- In a large non-stick skillet over medium heat, add sausage, vanilla bean paste, garlic and shallot. Cook and stir until crumbles are done, about 8-10 minutes.
- Reduce heat to low and add Romano cheese, bread crumbs and mascarpone cheese; stir to combine. Remove from heat.
- Place mushroom caps in prepared baking dish and reserve remaining lemon-oil mixture in bowl.
- Fill each mushroom cavity with stuffing mixture and drizzle with reserved lemon-oil.
- Bake until done, about 10 minutes.
Notes
Yields 24
Special thanks to Nielsen-Massey for sharing this lovely appetizer with us.
