Here’s a Big DELISH TIP! when making stuffed mushrooms-Pre-cook the mushrooms first!!
Mushrooms are FULL of water that is waiting to come out when heat is given to them. I had been trying to make stuffed mushrooms for a party we were having and they kept coming out watery and the filling would fall out, YUCK. So I thought Hey, why don’t I bake them in the oven a little bit and get out the water? Voila! Watery stuffed mushroom FOOD FIX!!
For 3-4 people you’ll need:
- 14 Oz of Button “Stuffer” Mushrooms
- 6 oz of Sliced Provolone or Shredded Gruyere
- 2-3 Links of a Pork or Chicken Sausage (6-8 ounces)
- 1/2 teaspoon of salt
- 1/2 teaspoon pepper
- 1 teaspoon dried herbs
- 2 Tbs of Olive oil
Preheat oven to 375 Fahrenheit. Brush your mushrooms free of debris with a damp paper towel. Pull out the stems and use them later for something (we used ours in a salad). Drizzle olive oil over the mushrooms STEM side up. Sprinkle with S&P and the dried herbs. I LOVE Penzey’s Mural of Flavor!! Bake Mushrooms for 15 minutes. Drain Mushrooms (I save the juice in a baggie and I put it in dressings or sauces). Let them cool a few minutes minutes so you can handle them. Squeeze the casing of the sausage into the mushroom. Pat the meat into the mushroom cavity so it’s overfilled. The meat will shrink as it cooks and so will the mushroom. Cover with Cheese and Bake for 15-20 minutes until cheese is melty and bubbly. Let cool a few minutes before serving.
I like to put extra cheese on because it makes little cheese chips on the pan; Yes of course I eat them before anyone sees them. It’s the chef’s treat!! You can use any kind of sausage/bratwurst you like and any kind of cheese but the process is the same.