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Sausage Stuffed Mushroom Caps

sausage stuffed mushroom caps byThe Culinary ChaseThere are oodles of recipes for stuffed mushrooms but most require too much cooking for my liking.  I want a simple yet mouth-watering appetizer to whip up while I chat to my friends.

  Sausage and mushrooms are perfect companions and pair them with garlic and fennel…it becomes a snack your guests will find hard to say no to.  The thing with this recipe is not to be too concerned with exact amounts.  Add more cheese if that ‘floats your boat’ or more garlic or hot Italian sausage instead of mild.  You get the picture.  Experiment with flavors you enjoy and serve these sausage stuffed mushroom caps at your next soirée.

medium-sized mushrooms, cleaned and stems removed
1/4 cup or more of fontina cheese, coarsely grated
hot Italian sausage, squeezed out of their casings
1 to 2 cloves garlic, minced
1 to 2 teaspoons fennel seed
balsamic vinegar

stuffed mushroom caps by The Culinary Chase1. Preheat oven to 400f.
2. In a bowl combine cheese, sausage, garlic and fennel seed.
3. Brush insides of mushrooms with balsamic vinegar and place a tablespoon or so of the sausage mixture.
4. Bake 15 minutes. Remove from oven and let cool slightly before serving.

The Culinary Chase’s Note: These were so darn scrumptious! These mushrooms were perfect for three bites (ok, maybe 2) although you could go smaller but then you wouldn’t be able to savor the taste as well. You be the judge and let me know. Enjoy!

The post Sausage Stuffed Mushroom Caps appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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