Balsamic Mushrooms with Sausage Stuffing

Yield: 15 Stuffed Mushrooms / Level: Easy

Prep Time: 15 minutes / Cook Time: 20 minutes / Bake Time: 15 minutes

Total Time: 50 minutes

There is something about pairing mushrooms with sausage and green pepper that I cannot get enough of. It’s the perfect flavor combination. These stuffed mushrooms are extra special with the addition of luxurious balsamic glaze that adds a slight sweetness and complexity to this show stealing appetizer. Serve as an Hors d'oeuvre for the Holidays or just enjoy paired with a salad for a deliciously satisfying meal.

Ingredients:

• 15 button mushrooms, stems removed.

• 4 oz of your favorite ground sausage, I used Jimmy Dean All Natural Ground Pork Sausage

• 1 small onion, diced

• 2 garlic cloves, minced

• 1/2 of a green bell pepper, diced

• 1 slice of spelt bread (or your bread of choice), toasted or left out to get super dry and then ground up into bread crumbs using a food processor or spice grinder.

• 1/4 cup chicken broth

• 2 Tbsp balsamic glaze

• 1/4 cup shredded Asiago cheese, parmesan will work too. I like using a hard cheese for this because the cheese gets crispy in the oven instead of melting.

• 1/4 tsp dried thyme

• 1/4 tsp salt

• 1/2 tsp fresh ground pepper

1 slice of toasted bread.

After ground up into bread crumbs it was almost 1/4 cup.

Method:

• Preheat oven to 400°F.

• Line a sheet pan with parchment paper, set aside.

• In a heavy bottomed pan, cook the sausage on medium heat breaking it up into small pieces with a wooden spoon.

• Add in onions, bell pepper, thyme, salt and pepper.

• Let cook for about 10 minutes or until the onions and peppers start to get soft.

• Add in the minced garlic and cook for about 5 minutes.

• Add the bread crumbs and mix well.

• Stir in the chicken broth and continue to cook until the broth reduces a bit and you are left with a thick filling.

• Brush your mushrooms with the balsamic glaze, inside and out, and place on your parchment paper lined sheet pan.

• Using a small spoon, scoop filling into each mushroom letting the filling create a mound on top.

• Top each mushroom with the shredded Asiago cheese.

• Bake in a 400°F oven for about 15 minutes until the mushrooms start to release moisture and cook through.

• Enjoy while still warm!