Sausage Stuffed Mushrooms
Serves: 2
Darlene Legros
1 January 1970
Based on User reviews:
51
Spice
57
Sweetness
50
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
24 large
Mushroom (fresh)1 tbsps
Extra-Virgin Olive Oil (divided)1 cup
Cornbread Stuffing Mix1 tsp
Dried Sage1 tsp
Crushed GarlicDirections:
1
Preheat oven to 375 degrees F
2
Spray a rimmed baking sheet with cooking spray and set aside
3
Wipe mushrooms clean with paper towels
4
Remove stems and dice
5
Hollow out the caps if necessary
6
Brush each cap with olive oil
7
In a large skillet over medium heat add 2 tablespoons olive oil and mushroom stems, cook for 1 minute and then add sausage; breaking up any clumps
8
Saute for 3 minutes
9
Add the leeks and saute for another 3 minutes or until sausage is completely browned and leeks are tender
10
Remove from pan and set aside
11
In a medium bowl, combine stuffing mix and hot broth
12
Let sit for 2 minutes or until slightly softened
13
Stir in browned sausage mixture, sage, garlic, and 2 tablespoons Parmesan into stuffing
14
Fill each mushroom with stuffing mixture and arrange caps on prepared baking sheet
15
Sprinkle mushrooms with remaining 2 tablespoons of Parmesan
16
Bake in preheated oven for 20 to 25 minutes, or until golden
17
Serve immediately