The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.
I’m back with another appetizer that proves I’m a “fun-gi!”
Growing up, mushrooms were my enemy. I hated the smell, texture and taste. After years of self-reflection and maturing, I finally mustered up the courage to try them again. My enemy soon became my love and I have been eating them like crazy and incorporating them into my recipes ever since.
Apart from being delicious, mushrooms are full of minerals that help improve and maintain a healthy immune system. Baby Bella, or cremini mushrooms as you may know them, are a great “stuffing mushrooms.” They have a firm, meaty texture, which holds this asiago and sausage stuffing perfectly. This is a great recipe to play around with and create a filling that fits your tastes!
I don’t ask much from all of you, but please grate your own cheese for this recipe! It makes a world of a difference, plus you get to snack on freshly grated cheese while you cook. When browsing the incredible specialty cheese selection at Heinen’s, I always scoop up a block of BelGioioso cheese. From their signature aged provolone to fresh mozzarella, you can’t go wrong. I picked up a wedge of Asiago for this recipe and it did not disappoint!
Mushrooms? There’s an app for that!
- Cook time:
- Prep time:
- Total time:
- 20-25 fresh mushrooms, stems removed
- 8 oz. cream cheese, softened
- 1/2 lb. Heinen’s CARE Certified ground Italian sausage
- 3/4 cup grated BelGioioso asiago cheese, plus more for topping
- 1/2 cup Heinen’s bread crumbs
- 2 Tbsp. shallots, minced
- 1 Tbsp. parsley
- 1 garlic clove, minced
- 1/2 tsp. horseradish
- ½ Tbsp. milk
- 1 tsp. Italian seasoning
- 1/4 tsp. red chili flakes
- 1/4 tsp. pepper
- 1/4 tsp. salt
- Wash and remove the stems from the mushrooms. Set aside and preheat the oven to 375˚F.
- Warm a skillet over medium heat and lightly brown the sausage while breaking it into pieces, about 5 minutes. You can skip this step and use raw sausage in the filling, but I find that browning it results in a better texture.
- Remove the sausage from the heat and drain the grease. Allow the sausage to cool for a couple of minutes before mixing. Combine all of the ingredients, except for the mushrooms, in a mixing bowl. Mix very well.
- Scoop 2 Tbsp. of the filling into each mushroom. Mushrooms are not identical, so this measurement is an estimate. Pack the filling down tight and place on an oiled baking sheet.
- Bake for 35 minutes, or until the tops are golden brown. Top with fresh parsley, asiago and chili flakes. Enjoy!