by ADRIENE
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my 22 other recipes »
Photo by Sarah Shatz
5
PINTS OF BUTTOM MUSHROOMS
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4
ITALIAN SAUSAGE LINKS
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8 ounces
CREAM CHEESE (room temperature)
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2
YELLOW ONIONS MINCED
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5
GARLIC CLOVES MINCED
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5 ounces
ASIAGO CHEESE SHREDDED
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7 tablespoons
OLIVE OIL
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3 tablespoons
BALSAMIC VINEGAR
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Wipe mushrooms clean with a damp cloth and pull out the stems and discard. Toss the cleaned de-stemmed mushrooms with 5 tbs of olive oil, balsamic vinegar, salt and pepper. Spread out on a sheet pan and bake in a pre-heated oven at 350 degrees for 30 minutes. Set aside and cool.
Ask the hotline about this step!Slit the Italian sausage and remove casing. Crumble in a heated pan and saute until golden brown. Break up into small pieces while it is cooking. Set aside and cool.
Ask the hotline about this step!Add the remaining 2 tbs of olive oil in a saute pan and add the onions. Cook until dark and caramelized, about 15-20 minutes. Then add in the garlic and cook for a minute.
Ask the hotline about this step!Now add the cooked sausage, onions and garlic, cream cheese, salt & pepper, and 3 oz of shredded Asiago cheese to a bowl and mix well with your hands. Break apart any large pieces of sausage.
Ask the hotline about this step!Line up your mushrooms in a greased baking dish with the core side facing up. Stuff each mushroom with a generous portion of the creamy sausage mixture. Top the mushrooms with the remaining Asiago cheese.
Ask the hotline about this step!Now put the baking dish in a pre-heated oven at 375 degress for roughly 45 minutes or until the cheese on top is golden brown. (This dish can be made up to 3 days ahead of time and put in the cooler unitl you are ready to put in the oven.)
Ask the hotline about this step!These were incredibly simple and a HUGE hit with those that werent even mushroom lovers!!! Thank you!!!
I made these for our New Years Eve party, and I had someone tell me that it was "the best thing I've ever tasted!" Thanks for the awesome recipe!
I made these for a New Years Eve party. They were delicious but I did struggle a bit because I couldn't get any medium size mushrooms and then when you pre-bake them they shrink a lot! So I suggest you use the biggest button mushrooms you can!
Also, if you can only find the tiny mushrooms, cut back on the cooking time as I think mine were a little dry. But the kids were popping them in their mouths like candy so thanks for the recipe! I would definitely make these again!
These are delicious and made for a fantastic Thanksgiving appetizer!
These look fabulous! Can't wait to make these over the holidays. Thank you for sharing your recipe.
Wow, I tried these at Rhonda35's Food52 book party and they were sooo good. I can't wait to make them myself!
As a vegan, I think this would be quite the treat with tofutti cream cheese and no asiago. the tofutti cc is pretty much the same thing so it would still be yummy!
Upsized these into a lunch for two today by using medium sized field mushrooms! A hearty winter (in Australia) meal if ever there was one. The balsamic was the absolute kicker, next time I might even use more! I saved all the liquid that came out of the mushrooms during the first round of baking and poured it over a mesculin mix on the side. Fantastic. Thank you from the bottom of my tummy for this recipe :)
Adriene,
I made these as an appetizer with eggplant parmesan (Saveur recipe) to take to my neice who just had a baby. Saved a few for myself and they are incredible. I have tons of stuffing left, and will be buying more mushrooms to stuff this week. Thanks so much for the recipe!
These are wonderful!! I can't wait to make them again.
Good lord, we made these for our food52 sunday supper club last night and they were incredible. The spicy sausage in it rocked my world.
Food52 Sunday supper club? Do tell! If anyone took photos, we'd love to see them at editors@food52.com
So delicious! I loved being able to get them oven-ready the night before company
I made these last night for pupus and everyone loved them!...I chopped up the leftovers and made a frittata this morning...wow. I am making the pupus again on Wednesday. Thanks for a great recipe! Mary
I'll be eating these stuffed mushrooms on Easter Sunday and I can hardly wait. Always loved mushrooms no matter how they're prepared, however, these are really special.
Thanks for the suggestions for putting those mushroom stems to good use, thirschfeld. MrsWheelbarrow uses them to fortify the stock in her lovely Creamy Mushroom Soup:
http://www.food52.com/recipes/923_creamy_mushroom_soup
they do look great but agree with thelastmike, stems make the best cream of mushroom soup and great mushroom duxelle for stuffing chicken breast.
ay caramba!
Sounds great but why on earth would you discard 5 pints worth of mushroom stems!?
Umm. Why have I waited until today to make these?! Amazing. Only thing I will do is broil a little at the end since mine didn't brown up the way I wanted. Love these. Thank you!!!