The Stuffed Mushroom Flavor Explosion Recipe is the perfect side dish to keep your guests or family saying “Yum!” “Oh, that’s good” and “Are there any more of those little things that taste so buttery”
I hope you all had a fun and safe Halloween! For the last 4 years David and I have been hired to hand out candy, on Halloween night, at a local restaurant. Getting to see all the costume and meeting so many people in our community helps me to bring in the holiday season. I wish I could have had my camera with me but unfortunately, Rapunzel’s character does not have an iPhone.
Now that Halloween is over and Thanksgiving is just around the corner I’m thinking about all my favorite side dish recipes. My next few blog post will be about the sidekick dishes that make turkey day so yummy.
One of my favorites is the Stuffed Mushrooms Flavor Exploitation Recipe! Not only is it a great side dish during Thanksgiving day but a delicious, filling dinner anytime of the year. However, for best results, I find one must serve this dish with mash potatoes.
Make your mushroom caps flavorful
- Sautee the caps in butter on both sides
- Cook for 2 or so min on each side
- Add crushed garlic and season both sides with salt
What does it do?
- It makes the flavor fuller and more satisfying.
- Soggyness can become a problem with this dish but if you follow this tip your mushrooms will come out perfectly moist.
Let’s gather our ingredients and get started!
- 4 Tablespoons of butter
- 3 boxes (8 oz) of whole Baby Bella mushrooms
- 1 medium size onion chopped
- 1 pk of sausages ( I used Applegate Chicken & Sage, 7 oz)
- ½ cup of breadcrumbs
- 3 Tablespoons of fresh sage, chopped
- 1 pk of Borson garlic fine herb cheese 5.2 oz
- 2 cloves of crushed garlic
- 2 Tablespoons of water
- Salt and pepper
- Preheat the oven to 350°
- Wash mushrooms and remove the stems
- Chop the stems, set aside
- Place 1 Tablespoons of butter in a med. size pan
- Add the sausages, cook on med. until thawed - Remove the sausages
- Add 1 more Tablespoon of butter to the pan
- Mix in chopped onions and chopped mushroom stems
- Cook until the onion are slightly brown
- Chop the sausages and add them back into the pan with the breadcrumbs and sage
- Cook for 5 more minutes.
- Remove the pan from heat and add the Borson cheese
- Salt and pepper the sausages mixture to taste
- Add 2 Tablespoons of butter to the pan
- Once butter melts, add the mushroom caps to the pan
- Cook until mushrooms are lightly browned.
- Add the crushed garlic and cook for about 2 more minutes
- Salt the mushroom caps
- Place cooked mushroom caps in baking pan. (I use two 9½ in. glass pie pans.)
- Add 1 tablespoon of water to each pan
- Roll the sausage mixer into a ball and place in the mushroom cap
- Bake for 25 to 30 minutes or until thoroughly heated