Monday, February 9, 2015

Sausage (or not) Stuffed Mushrooms

I feel like most people either LOVE or HATE mushrooms and I definitely used to be one of the haters. Over the years, I have experimented with recipes and find that I like them more and more. Will I eat raw mushrooms? No. Will I eat sautéed mushrooms in a balsamic glaze? Of course. I will also eat these little guys too...stuffed with sausage or not. 

This was my last minute Super Bowl appetizer and I think everyone liked it. I wanted to please the masses, so I made some stuffed with sausage and some vegetarian. There were even some anti-mushroom eaters that seemed to enjoy them too. I is healthy, right? 

Sausage (or not) Stuffed Mushrooms 

Preheat oven to 375 degrees F.

24-30 white mushrooms (approx. two boxes)
1 medium onion, chopped
3 cloves of garlic, finely chopped
2 tablespoons of olive oil
2 links of Italian sausage (casing removed) 
2 cups of fresh spinach, chopped
3 ounces of Gruyère cheese, shredded (I used Trader Joe's Cheddar Gruyère Cheese)
red pepper flakes to taste
salt and pepper to taste 

- Pop the stems off the mushrooms and place cavity side up on a baking sheet. Bake until mushroom caps are tender, 8-10 minutes. Chop half the mushroom stems and reserve. 
- Cook the sausage on the stovetop until brown. Set aside in a separate bowl.
- Add oil, garlic, onion and the mushrooms stems to the pan. Sauté until tender, 3-5 minutes. 
IF cooking vegetarian, add the oil to a separate pan and cook accordingly. 
- Add spinach, red pepper flakes, salt and pepper. Mix in the pan until spinach is wilted. 
- Remove filling from the heat and start adding to your mushroom caps. Fill each mushroom and top of the cheese. 
- Bake for another 8-10 minutes or until the cheese is melted. 

Share with all your friends and enjoy!