Continuing with our next holiday party app is our Sausage Stuffed Mushrooms! Do not be deceived by the pictures, there are mushrooms under those meatballs.
The mushroom stems should be easy to pull out, so you shouldn’t need a knife. Just use your fingers to twist a bit, pull a bit, and break out the stem. Don’t forget to save those stems for your filling!
For the meat filling, we didn’t have to use any extra seasoning because the sausage is already quite flavorful, especially when you have a mini mountain of it in each mushroom cap.
We prepped these mushrooms in the morning before our party, so all we had to do was pull them out right before our dinner party to bake them. These disappeared so fast at our party, so I am going to call them a success!
Keep your bacon on your mushrooms, not the floor,
Your favorite alternative chefs, K & T
Sausage Stuffed Mushrooms
Ingredients
- 24 Baby Bella Mushrooms
- ½ lb Jimmy Dean Sausage
- Olive oil
- ½ Onion diced
- 3 cloves Garlic minced
- 2 cups Spinach
- 1 tbsp Butter
- 1 tbsp Cornstarch
- 1 Egg
- 4 slices of bacon cooked and crumbled (optional)
Instructions
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Preheat oven to 400 degrees F.
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Wash, dry, and cut stems off mushrooms. Dice up the stems. Brush mushroom caps with olive oil.
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Melt butter in pan and add onions and mushroom stems. Saute until onion starts to become translucent. Next, add garlic and saute until garlic is cooked through. Finally, add spinach and saute briefly until wilted. Set aside to cool.
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Once mixture is cooled, add the sausage, cornstarch, and egg. Spoon mixture into mushroom caps. Bake for 20 minutes until mushrooms are nicely browned.
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Garnish with crumbled bacon before serving.