Gorgonzola/Sausage Stuffed Baby Bella Mushrooms |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 16 |
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This is a simpler version of Giada DeLarentes' sausage stuffed mushroom recipe. They were a big hit every time I made them. They can be grilled or baked in the oven. You can use baby bellos or the big ones. The baby bellos are perfect for a bite sized appetizer. Ingredients:
1 package jimmy deans italian sausage (mild) |
2 garlic cloves |
1/2 cup mascarpone cheese |
3/4 cup italian seasoned breadcrumbs |
1 1/4 cups gorgonzola (can use a little less if preferred) |
32 baby portabella mushrooms (2 pkgs) |
salt and pepper |
Directions:
1. Cook sausage until pink is gone.
2. While sausage is cooking, take stems out of mushrooms and chop up.
3. Add garlic cloves to sausage, cook for 1 minute and turn heat to low.
4. Add mascarpone, bread crumbs, gorgonzola, and mushroom stems.
5. Add salt and pepper to taste.
6. Stuff mushrooms with cooked filling and line up on a baking sheet.
7. Bake in a 350 degree preheated oven for 20-25 minute
8. There will most likely be some filling left. You can eat it on crackers or ripped up french bread.
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