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Sausage Stuffed Mushrooms


Don’t you just love mushrooms? If your answer is no, are you my sister? We are mushroom fans in my house. Even my six year-old loves mushrooms…topping pizza, in soup, sauteed, marinated…she eats them all.

Stuffed mushrooms are one of my family’s favorite appetizers. However, we rarely have friends over for a formal dinner or a party so I occasionally make them as part of our regular dinner instead of a main dish.

Although there are several fillings that I really like in mushroom caps, seafood and sausage are probably my two favorite. Sausage is the one I end up making the most often. My version only requires a few ingredients, however it still has a lot of flavor.

 

If  your interested in making seafood stuffed mushrooms, I have posted two of my favorite  recipes. Here are the links:   I call them Version 1 and Version 2…  Don’t let the uncreative names influence you; they are very tasty, too.

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Comments

  1. when do the breadcrumbs go in (when all the ingredients come together?)
    shredded mozzarella? cubed?

    thanks — can’t wait to try this — sounds awesome!

    • Cate, Thank you for asking…I add the breadcrumbs when I put the cooked sausage back in the skillet. Shredded cheese means you get cheese throughout the filling…small cubes would work well too. I have added the information to the recipe 🙂 Thanks again. I hope you enjoy it!

  2. confused by step 3, can you explain differently

  3. I know this is an older post but I wanted to let you know that this is now my go to stuffed mushroom recipe. My husband thinks they are just about the best thing he has ever eaten.

  4. Dawn Shuby says:

    why do you need to soak the caps in olive oil?

    • I just lightly coat the caps in olive oil because I like the how the mushrooms cook and their appearance when I use it. You can omit it…I make them both ways and they are all very tasty.

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