Last week, I made baked manicotti for my hubby for our “in-house” Valentine’s Day dinner.
Yummy Gooey LOVE!
The recipe made more than enough for that night and at least one night of leftovers.
To jazz up leftover night, I decided to make an unexpected side dish. Normally, I save these for parties or holidays, but since the main dish was already prepared, I had a little more time to spend on a yummy side.
One gooey thing deserves another, right?
Cheesy Sausage Stuffed Mushrooms
- 1 lb mushrooms, stems removed and reserved
- 1 lb seasoned pork sausage, any variety
- 2 tablespoons onion, minced
- 1 clove garlic, crushed
- 2 Tablespoons parmesan cheese
- 1/3 cup mozzarella cheese, shredded
In a medium skillet, cook sausage until browned, drain fat and place into a medium bowl. Mince mushroom stems. Cook minced stems in fat that remains in the skillet. Add garlic and onion. Cook a few more minutes. Add mushroom mixture to drained sausage and allow to cool slightly. Add parmesan cheese and HALF of the mozzarella cheese to the bowl and mix well.
Preheat over to 400 degrees. Place mushroom caps in a greased baking dish. Stuff each cap with the mushroom and sausage mixture. Sprinkle remaining mozzarella over the mushrooms. Bake for 20 minutes and serve.
I’ve made this recipe with both breakfast and Italian seasoned pork sausage and it all works. You can even try bulk pork sausage and season it the way you like it.
Also, there will be some of the sausage mixture remaining so you could use it to stuff additional mushrooms if you have them OR use it to top a pizza. Maybe an omelet? It’s too good to just toss it!Pin It