Growing up, I hated mushrooms. They are still not my favorite when they're raw, but cooked -- I LOVE them!!
I got this recipe from my girlfriend Aly, but I added sausage this time to try something new. The thing about this recipe is that I don't really have any specific measurements. It varies depending on how many mushrooms you have -- so I went by instinct.
I took 9 mushrooms and cleaned them up.
I removed the stems from the mushrooms.
I minced the stems and put them to the side.
I then cut about 1/8 cup of onion.
I melted about 1 tbsp of butter in a non-stick skillet.
I used 1 andouille sausage and 1 italian sausage for this recipe.
I squeezed out the sausage into the pan...
... and made sure to break down the sausage so they're smaller. I just cooked it until it was brown.
Then I added the onions and mushroom stems and cooked them down for a bit.
I added some bread crumbs, grated Parmesan, salt, and pepper. At this point, I added some butter to gain the right consistency.
As the filling was finishing on the stove, I placed the caps on a cooling rack and placed the rack on a baking sheet to catch all of the filling that might fall. I love this trick!
I filled the caps with the filling.
Then, I placed the mushrooms on the baking sheet.
I threw the mushrooms in a 350 degree oven.
12-15 minutes later...
They were really good and didn't last too long!
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