Balsamic Roasted Mushrooms Stuffed with Italian Sausage and Asiago Cheese | Grimm's Fine Foods
 

Balsamic Roasted Mushrooms Stuffed with Italian Sausage and Asiago Cheese

Italian Sausage Stuffed Mushrooms

Renee Kohlman of @sweetsugarbean uses our Spicy Italian Sausage to stuff mushrooms in this irresistable gluten free appetizer that's perfect for your next soiree 

Preparation time: 
20 Minutes
Cooking time: 
1 Hour
Servings: 
20
Ingredients: 
3 links Grimm's Spicy Italian Sausage
20 large mushrooms, cleaned with damp paper towel, stem removed and saved for later use
3 Tbsp olive oil
3 Tbsp balsamic vinegar
salt and pepper
2 tsp fresh finely chopped rosemary
1 tsp dried fennel seed
1/2 onion, diced small
2 cloves garlic, minced
4 ounces (120grams) cream cheese
1/2 cup grated Asiago cheese, plus some for topping
Preparation: 

1. In a large bowl, toss the mushrooms with the olive oil balsamic vinegar, generous pinches of salt and pepper. Place onto a parchment lined baking sheet and roast in a preheated 375F oven for about 30 min.  Stir once or twice, flipping the mushrooms over in the last final moments so that the juices drain out. Remove from the oven. 
2.Meanwhile, in a large skillet over medium-high heat, squeeze the sausage meat out of the casings  and cook until no longer pink, breaking it apart with the back of a spoon. You want it fairly crumbly and in small pieces.  Stir in onions and garlic and spices, and cook a few minutes longer, until onion is softened. Scrape up any brown bits from the bottom of the skillet. 
3. Remove from heat and place into a bowl, along with the cheeses (save some of the Asiago for topping). Stir well to combine. Don't be afraid to use your hands.
4. Take a teaspoon and fill each mushroom cap so that it is quite full. Sprinkle with  remaining Asiago.  Bake at 375F for about 30-35minutes, until golden. Can easily be doubled if feeding a large crowd. Makes 20 stuffed mushrooms with a little extra filling. 

Product(s) used: 

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Balsamic Roasted Mushrooms Stuffed with Italian Sausage and Asiago Cheese

Italian Sausage Stuffed Mushrooms
Preparation time:
20 Minutes
Cooking time:
1 Hour
Servings:
20
Product(s) used:
Spicy Italian Sausage
Description:

Renee Kohlman of @sweetsugarbean uses our Spicy Italian Sausage to stuff mushrooms in this irresistable gluten free appetizer that's perfect for your next soiree 

Preparation:

1. In a large bowl, toss the mushrooms with the olive oil balsamic vinegar, generous pinches of salt and pepper. Place onto a parchment lined baking sheet and roast in a preheated 375F oven for about 30 min.  Stir once or twice, flipping the mushrooms over in the last final moments so that the juices drain out. Remove from the oven. 
2.Meanwhile, in a large skillet over medium-high heat, squeeze the sausage meat out of the casings  and cook until no longer pink, breaking it apart with the back of a spoon. You want it fairly crumbly and in small pieces.  Stir in onions and garlic and spices, and cook a few minutes longer, until onion is softened. Scrape up any brown bits from the bottom of the skillet. 
3. Remove from heat and place into a bowl, along with the cheeses (save some of the Asiago for topping). Stir well to combine. Don't be afraid to use your hands.
4. Take a teaspoon and fill each mushroom cap so that it is quite full. Sprinkle with  remaining Asiago.  Bake at 375F for about 30-35minutes, until golden. Can easily be doubled if feeding a large crowd. Makes 20 stuffed mushrooms with a little extra filling.