Sausage Stuffed Mushroom Appetizers

I definitely love stuffed mushrooms and often have them as a side dish or sometimes a meal; see the couple recipes below:

• Spinach and Feta Stuffed Portabella Mushrooms
• Grilled and Stuffed Portabella Mushrooms

This recipe takes the same concept but uses much smaller mushrooms, perfect for finger food.  The sausage makes the appetizer even heartier, making it great for a hungry group or heavy-app party!  I used spicy sausage in half the mushrooms and mild in the other.  Just make sure to garnish differently so your guests (and you) can tell them apart.  I garnished the spicy ones with a red smoky paprika and the mild ones with dried mint, which adds a great earthiness.

Ingredients:

-1 large package of white button mushrooms

-1/4 cup olive oil

-1/4 sherry wine

-1 cup shredded mozzarella cheese

-1/2 cup shredded parmesan cheese

-about 8 ounces sausage (I used both Polidori's mild and spicy)

-1/2 cup Panko (or any type) of breadcrumbs

-3 garlic cloves
-salt and pepper

First, remove the caps from the stems by just popping them off.  Discard the stems and put the caps in a large bowl.  Toss with the 1/4 cup olive oil and 1/4 cup sherry wine.  You can add more if needed.  Just makes sure there is enough to coat each mushroom.  Toss the mushrooms around in the bowl and set aside.

Next, brown the sausage over medium-high heat.  If you get sausages in a casing, remove the casings before browning.

Make sure the sausage is fully cooked.  Remove from the pan and place in a medium mixing bowl. Strain off and discard any excess grease. 

Now add the rest of the stuffing. Add 1 cup shredded mozzarella cheese, 1/2 cup parmesan cheese, 1/2 cup breadcrumbs, 3 minced garlic gloves and salt and pepper. 

Stuff each mushroom and place on a greased baking sheet...just spray with cooking spray so they don't stick. 

Sprinkle each mushroom with some more breadcrumbs to add a little more crunch when you take a bite.  If you are doing a variety of spicy and mild, make sure to garnish differently.  Bake the mushrooms for about 15 minutes at 400 degrees until the cheese is melted and bubbly! Be careful, they will be piping hot.  Enjoy with festive cocktail napkins at your next party!

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