My friend gave me the sweetest idea to celebrate our anniversary (that she does every year) to recreate our wedding dinner! I chose to make these delicious stuffed mushrooms as an appetizer/ side dish but I ended up eating so many it became my main course! 😜 SO yummy! The stuffing is so packed in so full, that it’s almost more than the mushroom! Which I do not mind at all! I love the cheese combo here too, you get your delicious fix of pull apart stringy cheese and the flavorful tang of the goat cheese. If goat cheese isn’t your thing, feel free to substitute in cream cheese. These mushrooms can definitely be messy when they cook, but the flavor is oh SO worth it! If your on the keto train, these are also low carb! The breadcrumbs at the end can be replaced with crushed walnuts and removing the sugar from the onions for even lower carbs! I served them on a bed of arugula to hold them up and so they wouldn’t slide all around the plate and it was a yummy addition! This is the cookie scoop that I used to pack in the filling and I use this every time I’m making cookies or scooping fruit! Very handy and has lasted me a long time!
Stuffed Mushrooms:
1/2 lb italian sausage
8 oz cremini mushrooms
1 yellow onion
1 tbsp butter
1 tbsp olive oil
1 tsp sugar, optional
6 sundried tomatoes , diced
1 cup shredded italian cheese blend + for garnish
4 oz goat cheese, brought to room temp
2 tbsp panko bread crumbs
Arugula for garnish
Slice onion into thin pieces and add into a skillet over medium heat with butter and olive oil. Season with salt and pepper. Cook, stirring occasionally for 30 minutes. Add sugar and cook an additional 5 minutes, until sugar has dissolved. In a separate skillet, add the italian sausage and cook until browned and no longer see pink, drain and add into large bowl. Preheat oven to 375. Meanwhile, remove the stems for the mushrooms and discard or save for other use. Line a sheet pan with parchment paper and place the stemmed mushrooms stemmed side up. To the large bowl with the cooked sausage, add the goat cheese, shredded cheese, tomatoes and caramelized onion. Mix well and scoop into mushroom caps. Pack them in and use your hands to form their shape if needed. Sprinkle with extra cheese and then panko breadcrumbs to finish. Place into preheated oven and bake for 20-30 minutes. They are messy but oh so delicious! Serve on a bed of arugula. Enjoy!
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