Savory and Delightful Sausage-Stuffed Mushrooms

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Sausage Stuffed Mushrooms-5 Sausage Stuffed Mushrooms-5

I am always looking for new appetizers to serve at a dinner party or to take to a potluck, and because I love to cook and to experiment, I have this desire to bring something new and exciting to the table – so much so that I’ll pour over all the books and magazines and website recipes I can find until I stumble upon something new I want to try or modify.  This was no exception when my dad visited us on Maui for Thanksgiving.  Anxious to serve him something that combined comfort food with a gourmet twist, I opted for Sausage-Stuffed Mushrooms.

Prepping the caps

Prepping the caps

After prepping the mushroom caps by removing the stems to hollow-out the caps (don’t throw away the stems), I began with a mixture of sausage, onion, garlic, and panko crumbs (to help hold it all together), and some of the mushroom stems chopped into bits.

Panko bread crumbs to help bind

Panko bread crumbs to help bind

I added a dash of fennel seed…

Fennel Seed - A MUST

Fennel Seed – A MUST

…and some freshly chopped sage

Savory fresh sage

Savory fresh sage

I added a sprinkle of red pepper flakes, salt, and pepper and sautéed until the pork sausage was cooked.

The stuffing mixture

The stuffing mixture

I stuffed the caps with the cooked mixture, sprinkled a little olive oil over the tops and baked at 350 F for 15-20 minutes.

The result

The result

They were gone within minutes.  Stuffed mushrooms are a fantastic appetizer for a dinner party or potluck.  The possibilities for the stuffing are seemingly endless.  Feel like marinara?  Make a small meatball out of sausage and add traditional marinara ingredients such as basil and oregano and tomato.  Oh yum!  Like stinky cheeses?  Try a bleu cheese mixture.  These are great “mystery box” challenges to play at home.  Pull out the contents of the fridge, and mix up something great!  You never know what you’ll create.