Monday, March 11, 2013

Sausage Stuffed Mushrooms

One of the things that makes our marriage work so well is that we appreciate each other. When my husband does nice things, even the little things like taking out the trash, I am always quick to say thank you and tell him how much I appreciate what he does for me. When he comes home from work I thank him for working hard to provide for us. When I cook a nice meal, he thanks me, even though it is something I do all the time. 
Romantic Tip: Don't forget to say, "Thank You" when your love does those little things for you.

My husband loves mushrooms. So I wanted to make him a yummy appetizer on the weekend. These were divine! They tasted like a sausage mushroom pizza without the bread. If you want to save calories you can use spicy turkey sausage instead of the regular Italian sausage. 

Sausage Stuffed Mushrooms
Adapted from Cook Au Vin

8 extra large white mushrooms
3 tablespoons olive oil
1 tablespoons dry white wine
1/2 pound hotItalian Sausage, casings removed
1/2 cup minced green onions, white and green parts
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/4 cup italian bread crumbs
3 ounces cream cheese
1/4 cup fresh grated Parmesan cheese
1 tablespoon minced fresh parsley

Preheat oven to 325 degrees F.

Remove the mushrooms stems and mince them. Place the mushroom caps in a bowl and toss with 2 TBSP olive oil and the white wine. Set aside to marinate.

Heat the remaining tablespoon olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with a wooden spoon. Cook the sausage until cooked through, 8-10 minutes, stirring frequently. Stir in the minced mushroom stems and cook for another 3 minutes. Add the garlic, green onions, salt and pepper, stirring to combine. Stir in the bread crumbs. Finally add the cream cheese and continue to cook until the cream cheese is melted and creamy. Off heat, stir in the parmesan cheese and parsley. Cool slightly.

Fill each mushroom with the sausage mixture. Arrange mushrooms in a baking dish in a dish just big enough to hold the mushrooms snuggled against each other in a single layer. 
Bake for 50 minutes until stuffing is browned and crispy.

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