Source of Recipe
Finally made a stuffed mushroom tonight that came out perfect! Rich, tasty, just lovely!
List of Ingredients
8 oz box of large button or cremini mushrooms
1 rounded cup of seasoned stuffing cubes
1/2 cup chicken broth (warmed)
1 T butter
1/2 lb sausage, browned and cooled slightly
seasoned salt, garlic, and pepper to taste
2 T freshly grated asiago cheese
3 slices of swiss cheese
Heat oven to 400.
Clean the mushrooms and remove the stems. Chop the stems and saute in the butter with a little dash of garlic, black pepper and seasoned salt. Allow to cool slightly.
Using a small spoon, clean out the mushroom caps, removing gills and a little bit of the mushroom to create a nice "bowl" for the stuffing. Set the mushrooms bowl-side up on a baking sheet lined with foil or parchment paper.
In a medium bowl, combine the stuffing cubes with the chicken broth and toss until the broth is absorbed. Add the remaining ingredients (sausage, asiago cheese, and mushroom stems). Mix til well combined.
Fill the mushroom caps generously with the filling. Bake in a 400 degree oven for about 10 minutes, til the mushrooms start to release a little liquid and the filling is hot. Top with pieces of the sliced swiss cheese that has been cut into squares. Return to the oven for another 5-7 minutes, til cheese is melted and bubbly.