December 11, 2019
THE FOOD MINUTE
Sausage and Asiago Stuffed Mushrooms
Ingredients: Yield: 24 mushrooms
- 24 Button mushroom caps, large
- 1 lb. Italian sausage
- 4 oz. cream cheese,
- ¾ cup yellow onions, minced
- 5 garlic cloves, minced
- 2 Tbs. parsley, chopped fine
- 5 oz. asiago cheese, shredded
- 2 Tbs. olive oil
- 2 Tbs. balsamic vinegar
Method:
Preheat your oven to 375° F. Wipe mushroom caps clean with a damp cloth and pull out the stems and discard. Toss the mushroom caps with 2 tablespoons of olive oil and 2 tablespoons of balsamic vinegar. Spread out on a sheet pan and bake for 10 minutes. Set aside and cool.
Cook Italian sausage in a sauté pan until golden brown. Break up into small pieces while it is cooking. Add the onions. Continue cooking until onions are translucent. Add in the garlic and continue cooking for a minute or so. Remove from heat and cool mixture.
Combine the cooked sausage, onions, cream cheese, chopped parsley and 3 ounces of shredded Asiago cheese in a bowl and mix well with your hands.
Stuff mushroom caps with the sausage mixture and top with remaining asiago cheese. Bake at 375° F until golden brown.
