I love appetizers and these Nutty and Cheesy Stuffed Mushrooms are no exception. I had some neighbors try these and they said that “The mushrooms were delicious. The sausage added a savory flavor to the filling, while the pecans and blue cheese provided a nutty and tangy contrast. The mushrooms were perfectly tender, and the filling had great texture.” I couldn’t agree more, and these would be delicious during the holidays or at any cocktail party you host. Serves 10 people as an appetizer.
Preheat oven to 375 degrees F. Using a paper towel, wipe off any excess dirt. I do not recommend running the mushrooms under water as they will end up soggy. Line a baking sheet with parchment paper. Rub olive oil on the outside of the mushrooms and set on the pan.
In a pan over medium heat, add the olive oil, shallots and garlic. Salt and pepper to taste. Sauté for a few minutes until soft. Add the ground sausage and cook for a few minutes until browned. Turn off the stove and let the mixture cool for about 15 minutes.
In a large bowl, combine the cooled sausage mixture, parsley, pecans and cheese. I like to mix with my hands to break up the mixture as much as possible.
Using a small ice cream scoop (1 ½ tablespoons), place a ball of the mixture in each mushroom cap. Bake 15 minutes or until tender and brown.
Garnish the stuffed mushrooms with a small dollop of blue cheese and parsley. Serve warm.
Ingredients
Directions
Preheat oven to 375 degrees F. Using a paper towel, wipe off any excess dirt. I do not recommend running the mushrooms under water as they will end up soggy. Line a baking sheet with parchment paper. Rub olive oil on the outside of the mushrooms and set on the pan.
In a pan over medium heat, add the olive oil, shallots and garlic. Salt and pepper to taste. Sauté for a few minutes until soft. Add the ground sausage and cook for a few minutes until browned. Turn off the stove and let the mixture cool for about 15 minutes.
In a large bowl, combine the cooled sausage mixture, parsley, pecans and cheese. I like to mix with my hands to break up the mixture as much as possible.
Using a small ice cream scoop (1 ½ tablespoons), place a ball of the mixture in each mushroom cap. Bake 15 minutes or until tender and brown.
Garnish the stuffed mushrooms with a small dollop of blue cheese and parsley. Serve warm.