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Sausage Stuffed Mushrooms

Stuffed mushrooms are a classic appetizer for a reason. Everyone loves these toasty little bites, and this version is even better with Greers Ranch House Sausage.

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Ingredients

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  1. 1 package Shawnee Mills Cornbread Mix
  2. 3 (8 Oz) packages J-M Farms Cremini Mushrooms
  3. 1/2 lb Greers Ranch House Sausage
  4. 5 medium shallots, finely diced
  5. 1/4 teaspoon dried red pepper flakes
  6. 1/2 teaspoon salt, or to taste
  7. 1/2 teaspoon freshly ground black pepper, or to taste
  8. 3 tablespoons Hiland Dairy Unsalted Butter
  9. 1/4 cup freshly grated parmesan cheese
  10. 3 tablespoons extra virgin olive oil
  1. Preheat oven to 400 degrees. 
  2. Prepare cornbread according to package directions. Bake, then set aside to cool. Once cool, crumble 1/3 of the cornbread to make 2/3 cup cornbread crumbs.
  3. Wash and dry the mushrooms, then remove stems. Finely chop mushrooms stems, along with 2 large whole mushrooms caps.
  4. Cook sausage in a medium saute pan over medium heat until browned. Add the shallots and red pepper flakes, cooking until shallots are tender, about 4 minutes. Stir in the chopped mushroom stems, ÔøΩ tsp salt and ÔøΩ tsp pepper, then cook for about 3 minutes. Add butter, stirring until melted.
  5. Transfer mushroom mixture to a large bowl, and stir in the cornbread crumbs and Parmesan cheese. Season to taste.
  6. Place mushrooms in a buttered shallow baking dish. Stuff each mushroom cap with the mushroom mixture. The filling should form a tall mound. Drizzle mushrooms with the olive oil, and bake until the mushrooms are tender and the breadcrumbs are golden brown, about 20 minutes. Serve warm.
  7. Tip: Leftover filling is great on sliced buttered bread as a mushroom crostini.

Find it online: https://www.miocoalition.com/recipes/sausage-stuffed-mushrooms/