Tender mushrooms stuffed with a wine-y sausage-mascarpone mixture. And cheese! Plenty of cheese for us dairy-fiends. Warn your tastebuds because it’s a given that you will eat a molten hot mushroom straight out of the oven and burn your mouth off. I’m sorry, but it’s just gonna happen.
I almost always order stuffed mushrooms at restaurants if they’re on the menu, but they’re often a huge letdown. Either too full of cream cheese and cheese so there is no flavor or texture difference, or too chunky with not-enough-creaminess. Oh and don’t get me started on the filling-to-mushroom ratio (ok fine, I like a pleasantly plump ratio-not overflowing). I’m so high-maintenance about my ‘shrooms, huh? These are so flavorful and the perfect mixture of textures so you get the creamy and gooey cheesiness with sautéed veggies and sausage to break it all up.
Take care not to overcook your mushrooms so you still have a little snap to them…if they’re shriveled and wrinkly all over (sorry for the mental images that might come up), they’re overcooked! It’s okay, they’ll still be good, but you might be a little sad that they’re not everything they could be.
Stuffed mushrooms show up on my party spread about 75% of the time. They’re always crowd pleasers, delicious served hot, warm or at room-temperature (sometimes I eat leftovers straight out of the fridge) and are great finger foods that people can snatch up and easily pop in their mouths for a one-biter. You may just start making them for yourself for your own little one-person party!
[tasty-recipe id=”30909″]
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