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

Ingredients

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)

Directions

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}

{Enjoy!}

Pin Happy

I recently discovered Pinterest - Oh. My. Goodness.  It's the ultimate inspiration - a place to "pin" your favorite photos of art, fashion, decor, diy projects, recipes, etc.  You can use it to keep all of your ideas in one place, while also being inspired by the "pins" & "boards" of other pinterest users.  I love it!  I could spend hours just flipping through all of the decor, fashion & party photos.

If you haven't already created an account, I highly recommend you head over to Pinterest and become part of the creative community (follow me if you like ;).  Whether it be a place to store photos for inspiration for a wedding, baby room, house renovation, party/shower, fashion inspiration or products you love - I guarantee you'll find yourself inspired.

Here are a few of my favorite photos thus far...happy pinning!