Wednesday, September 21, 2011

GF Stuffed Mushrooms

I can't believe it's already Wednesday!  Oh how the days fly.  We celebrated my cousin's 30th birthday on Saturday and of course, I had to find a simple yet fabulous gf recipe to share.  For some reason stuffed mushrooms were on the brain, but I have yet to make them without bread crumbs.  By now, you know I love a challenge, so I decided to hunt for a good g-free stuffed mushroom recipe.  I found my inspiration here, but decided to make it my own.  They turned out delish if I may say so myself!  A winning party recipe for sure.  

G-Free Stuffed Mushrooms

24 Whole Fresh Mushrooms
2-3 T Butter, Melted
1 T Olive Oil
1 T Minced Garlic
1 (8oz) Package Cream Cheese, Softened
1/2 C Cooked Sausage Crumbles
1/2 C Shredded Parmesan Cheese (reserve a little for topping)
1/4 C Green Onion, Chopped (reserve a little for topping)
1/4 t Ground Black Pepper
1/4 t Onion Powder
1/4 t Ground Cayenne Pepper (use sparingly if you don't want to have a little kick)

  1. Preheat oven to 350 degrees F.  Melt butter and spoon a small amount into each cup of a mini muffin pan.  (A baking sheet will work, but a muffin pan holds the mushrooms perfectly, keeping all of their insides, well, inside.  If using a baking sheet, spray it with cooking spray and shave a small amount off the bottom of each mushroom, this will help to keep them stable.)  Clean mushrooms with a damp paper towel & carefully break off stems (setting stems aside in a small bowl to be chopped) & set mushroom cups upside down into the muffin pan.  Chop stems extremely fine, discarding any tough spots.
  2. Heat oil in a large skillet over medium heat.  Add garlic and chopped mushroom stems to the skillet.  Fry until mushrooms are browned.  Add cooked sausage crumbles (if not cooked, cook in a separate pan before adding to the mixture) & fry until most moisture has been absorbed.  Set aside to cool.
  3. In a small bowl, mix cream cheese, parmesan cheese, black pepper, onion powder & cayenne pepper.  Fold in chopped green onions (leaving a few behind to top your mushrooms). 
  4. Once cooled (can still be warm, just not hot), fold mushroom/sausage mixture into cream cheese mix. 
  5. Spoon mixture into a ziploc bag & trim tip off, pipe into mushrooms.  
  6. Top with remaining parmesan cheese and green onions & bake for 20 minutes, or until mushrooms are golden.
  7. Let cool & ENJOY!
*Mushrooms can be made a few days in advance and baked just before you need them.  

{Clean & remove Stems}

{Melt Butter & Spoon into Muffin Tin}

{Place Mushrooms into Pan}

{Sauté garlic & chopped mushroom stems & add cooked sausage}

{Make Cream Cheese Mixture}

{Pipe into Mushroom Caps}

{Top with Parmesan Cheese & Green Onions}

{Bake till golden brown}


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