Ingredients with Measurements:
- 24 large mushrooms
- 1/2 cup diced summer sausage
- 1/2 cup shredded cheddar cheese
- 1/4 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- Salt and pepper to taste
Special Equipment Needed:
- Baking sheet
- Mixing bowl
- Spoon or piping bag
Step-by-Step Instructions:
1. Preheat the oven to 375°F (190°C).
2. Clean the mushrooms and remove the stems. Set aside.
3. In a mixing bowl, combine the diced summer sausage, shredded cheddar cheese, breadcrumbs, chopped fresh parsley, olive oil, salt, and pepper.
4. Stuff each mushroom cap with the sausage and cheese mixture. You can use a spoon or a piping bag to make it easier.
5. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
6. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Total time: 35-40 minutes
Temperature:
375°F (190°C)
Serving size:
This recipe makes 24 stuffed mushrooms, serving size is 2 mushrooms per person.
Nutritional information:
Calories per serving: 110
Total fat: 8g
Saturated fat: 3g
Cholesterol: 20mg
Sodium: 190mg
Total Carbohydrates: 5g
Dietary Fiber: 1g
Sugars: 1g
Protein: 5g
Substitutions for ingredients:
- You can use any type of sausage you prefer, such as chorizo or Italian sausage.
- Instead of cheddar cheese, you can use any type of shredded cheese you like, such as mozzarella or pepper jack.
- If you don't have fresh parsley, you can use dried parsley or any other fresh herb you like.
Variations:
- You can add chopped onions, garlic, or bell peppers to the filling for extra flavor.
- For a vegetarian version, you can use chopped vegetables, such as zucchini or eggplant, instead of sausage.
Tips and Tricks:
- Make sure to remove the stems from the mushrooms carefully, so you don't break the caps.
- If the mushrooms are too small, you can use a melon baller to scoop out some of the flesh to make more room for the filling.
- You can prepare the filling ahead of time and store it in the refrigerator until you're ready to stuff the mushrooms.
Storage Instructions:
- Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat, place the stuffed mushrooms on a baking sheet and bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation Ideas:
- Arrange the stuffed mushrooms on a platter and garnish with fresh parsley or chopped chives.
Garnishes:
- Fresh parsley or chopped chives
Pairings:
- These stuffed mushrooms go well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
- A simple green salad or roasted vegetables would make a great side dish for these stuffed mushrooms.
Troubleshooting Advice:
- If the mushrooms release too much liquid while baking, you can drain it off halfway through the cooking time to prevent the filling from becoming too soggy.
Food Safety Advice:
- Make sure to wash the mushrooms thoroughly before using them.
- Store leftover stuffed mushrooms in the refrigerator and consume within 3 days.
Food History:
- Stuffed mushrooms have been a popular appetizer in the United States since the 1950s.
Flavor Profiles:
- The combination of savory summer sausage and sharp cheddar cheese gives these stuffed mushrooms a rich and flavorful taste.
Serving Suggestions:
- Serve these stuffed mushrooms as an appetizer at your next party or as a side dish for a summer barbecue.
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