Friday, June 1, 2018

Sausage and Cherry Stuffed Mushrooms

Stuffed mushrooms are one of my favorite appetizers to make because they're super flavorful and it's pretty simple to whip up a big batch of them. This version combines hot Italian sausage with a touch of cream cheese for creaminess and dried cherries for a pop of sweetness in every bite. Pair these with a sparkling rose and get your party started!



1. Preheat oven to 375. Line a large baking sheet with parchment paper.
2. Place mushroom caps on the baking sheet. Process stems in a food processor.


3. Heat olive oil in a large skillet over medium-high heat and cook sausage until no longer pink.

4. Add the cooked sausage, green onion, cream cheese, cherries, salt and pepper to the food processor with the chopped mushroom stems and pulse to combine.


5. Fill each mushroom cap with the filling and sprinkle with Parmesan. Bake for 20 minutes.






Sausage and Cherry Mushrooms
Makes 18 mushrooms

All you need:
18 stuffing mushrooms, stemmed (keep stems)
1 teaspoon olive oil
1/2 pound hot Italian sausage
4 green onions, sliced
4 oz. cream cheese
1/2 cup dried cherries
1 teaspoon salt
1/4 freshly ground black pepper
1/3 cup grated Parmesan cheese

All you do:
1. Preheat oven to 375. Line a large baking sheet with parchment paper.
2. Place mushroom caps on the baking sheet. Process stems in a food processor.
3. Heat olive oil in a large skillet over medium-high heat and cook sausage until no longer pink.
4. Add the cooked sausage, green onion, cream cheese, cherries, salt and pepper to the food processor with the chopped mushroom stems and pulse to combine.
5. Fill each mushroom cap with the filling and sprinkle with Parmesan. Bake for 20 minutes.

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