If you're a mushroom lover you'll love this Stuffed
Mushroom Recipe. Stuffed Mushrooms are a great appetizer. What's
nice about this is that you can get as creative as you want with it.
So far (ha) I've grilled and fried these. Grilled
was better to me. I'll be working on more combinations of
Button Mushrooms (as many as you need)
Fresh Cajun Pork Sausage
Diced onion (optional)
mushrooms, pull stems and using a very small spoon or the end of a
potato peeler scrape out the brown fiber and a small portion of the
white flesh where the stem was connected. This will form a nice
"cup" to hold the stuffing. Be careful, it's easy to break
Coat the mushrooms with olive oil, place them top
down on something and sprinkle a little Creole Seasoning at the
bottom of the cup.
Add a little diced onion
Remove the sausage from the casing (if it's in
one) and gently fill the cup until it's just above full. Keep
this in mind, the more stuffing you use the less the mushroom flavor
will stand out.
Place the stuffed mushrooms in a small pan stuffed
side up. Add enough water to just cover the bottom of the pan. Brush
a little barbecue sauce on them and let them cook. Cook them over a
medium hot spot on the grill. Brush them every five minutes with a
little sauce and a bit of the water in the pan. Mushrooms dry out
quick so keeping them moist during cooking is good to do.
Use the same method as you would with Fried
Send me your combinations.