Friday, May 30, 2014

Sausage Stuffed Mushrooms

Here's what my hubby and I had for supper tonight. It probably wasn't the healthiest meal, but it was delicious. (I made the kids hotdogs, some scrambled eggs, and frozen peas. They were happy. We were happy. It was a good way to start the weekend.)

This made a lot, and I only had 6 jumbo mushrooms so I'm going to bake the rest of the cheese mixture with some cheese on top and serve it as a hot appetizer with tortilla chips later this weekend. You could always just use 12 jumbo mushrooms instead if you want lots.

6 jumbo mushroom caps
1 pkg. ground Italian sausage
1 onion, diced
1 tomato, diced
1 pkg. cream cheese
Molto Bene sauce (2 tbsp. Epicure's Molto Bene Secret Sauce, 1/4 c. water, 2 tbsp. olive oil)
grated cheddar cheese

Remove mushroom stems and dice them. Sauté onions and mushroom stems in a bit of butter until soft. Add sausage and cook until browned. Stir in tomatoes, cream cheese, and Molto Bene sauce. Scoop mixture into mushroom caps. Place in a baking dish lined with tinfoil (or a grilling pan - I did mine on the bbq). Top with grated cheese, and bake until golden brown.
To die for!
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