Wednesday, December 19, 2012

Italian Sausage and Sundried Tomato Stuffed Mushrooms

Delicious.  Simple.  Healthy.  You can make it Paleo by leaving out the cheese.  This appetizer is a new favorite in our rotation!

2 tbsp extra-virgin olive oil
12 medium size mushrooms or 24 small
1/4 cup very finely chopped sundried tomatoes (I buy them in a bag and rehydrate them in warm water)
1/2 cup finely chopped sweet onion
1 cup freshly shredded Parmesan cheese
1/2 tsp fresh cracked pepper
1/2 tsp paprika
1/2 tsp dried basil or 1 tbsp finely chopped fresh basil
3 links mild or medium Italian sausage
*Optional: chopped fresh parsley for garnish

Preheat your oven to 375 degrees F.  Prepare your mushrooms by removing the stems and scooping out a little of the center to make room for your stuffing.  Chop the stems finely and save to add to the stuffing.  Remove sausage from their casings by cutting a slit down the center and squeezing out the meat.  Discard casings and saute sausage in olive oil over medium heat in a large skillet.  Add onion and  mushroom stems and saute until onion is translucent and soft.  Add in all other ingredients and stir until cheese begins to melt.  Fill the mixture into the mushroom caps and drizzle with olive oil.  

Bake for about 30 minutes until stuffing begins to brown.  Garnish with fresh parsley, if desired.

1 comment:

  1. Oh my goodness this looks so grand that I may need to adapt my stuffed mushroom recipe to add sundried tomatoes--yum!



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