Total, beautiful, heavenliness……I mean…literally! These were so yummy!
I had a dinner party on NYE this year and I made these for Hors d’oeuvres and they were a BIG hit!!!
These little mushrooms were so easy to whip together and very easy to serve for the guests, so they turned out to be an ideal option for me. Can’t wait to make more….I honestly did not get enough of them.
I kept the ingredients simple and made them ahead for easy entertaining….I’m working on that…..pre-planning for events like dinner parties, special occasions, etc. Being prepared and getting the things done early really helped me over the holidays.
Stuffed Mushrooms with Sausage & Pecans.
An easy and yummy appetizer for dinner parties, holidays or any night of the week.
- 20 Portabella Mushrooms stems removed and chopped
- 2 tbsp unsalted butter
- 1 tbsp olive oil, plus extra for topping
- 1 shallot finely minced
- 3 cloves garlic finely minced
- 4 oz cream cheese softened
- salt & pepper to taste
- 1 pinch red pepper flakes
- 1 tsp thyme chopped finely
- 2 tbsp parsley chopped finely
- 4 oz breakfast sausage (mild)
- 1/4 cup Parmesan cheese, plus extra for topping grated
- 1/4 cup Panko breadcrumbs
Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
Prepare the mushrooms:
Set the mushroom caps on the baking sheet.
Dice the stems into a rough chop.
Add the butter and olive oil to a saute pan and heat until the butter has melted.
Add the mushroom stems, shallot, garlic, red pepper flakes, parsley, thyme, salt & pepper to the pan and saute for about 5 minutes on medium heat.
Add in the sausage and cook until browned.
Lower the heat and add the cream cheese and stir until just combined.
Remove from heat and add the Parmesan cheese and bread crumbs.
Spoon enough mixture into each mushroom cap.
Top each mushroom with a sprinkling of Parmesan cheese.
Drizzle each mushroom with olive oil for baking.
Bake at 375 degrees for 15 minutes or until mushrooms are fragrant and the stuffing is golden brown.
Amazing and yummy!!!