I love your idea of roasting the mushrooms by themselves first to get rid of all of the water. Great idea! I'm also loving the idea of that balsamic glaze - yum!
- 20 large mushrooms, cleaned with damp paper towel, stem removed and saved for later use
- 2 links Italian sausage
- 1 tsp dried rosemary OR 2 tsp fresh, finely chopped
- 1 tsp dried fennel seed
- 1 onion, diced small
- 2 cloves garlic, minced
- 4 ounces (120grams) cream cheese
- 3 ounces (90grams) Asiago cheese, grated
- 3 tbsp olive oil
- 3 tbsp balsamic vinegar
- salt and pepper
In a large bowl, toss the mushrooms with the balsamic vinegar and 3 tbsp olive oil, salt and pepper. Place onto a parchment lined cookie sheet and place in a preheated 350* oven for about 30 min. Stir once or twice. Remove from oven. Meanwhile, in a large skillet, over medium high heat, squeeze the sausage meat out of the casing and cook until no longer pink, breaking it apart with the back of a spoon. You want it fairly crumbly and in small pieces. Stir in onions and garlic and spices, and cook a few minutes longer, until onion is softened. (If you find that your sausage filling is too greasy, drain it on paper towel first before adding the cheese.) Remove from heat and place into a bowl, along with the cheeses (save some of the Asiago for topping). Stir well to combine. Take a teaspoon and fill each mushroom cap. Sprinkle with remaining Asiago. Bake at 375* for about 30-40 minutes, until golden. Can easily be doubled if feeding a large crowd.
Italian Sausage and Asiago Cheese Stuffed Mushrooms
4/ 5Oleh Arbuzs Corps