Sausage and Red Pepper Stuffed Mushrooms

In honor of one of my newest blogging buddies getting married, we’re celebrating with a virtual shower! These things are seriously torturous though. So many amazing dishes made from people scattered about the country and sometimes the world. I wish I could taste everything!

I hope this comes as a surprise to Megan. Since she’s being super secretive about wedding plans, it only seems fair that we kept a surprise from her! I can’t wait for all of the fun details to come out.

In the meantime, enjoy some spicy stuffed mushrooms. You can easily adjust these to your liking by using sweet, hot or extra hot sausage. The best thing about these is how quick they are to pull together. 5-10 minutes of prep and 20 minutes in the oven. There’s very little hands on time with these. Sit back and enjoy a drink while you wait for a perfect two (or three) bite spicy appetizer.

Yield: Makes 6

Sausage and Red Pepper Stuffed Mushrooms

Ingredients:

2 sausage links, casing removed (I used hot sausage)
1/4C onion, chopped
1/4C red bell pepper, chopped
1 garlic clove, minced
1/4C seasoned breadcrumbs
1/4C Parmesan cheese, plus additional for topping
1/2 tsp dried parsley
Butter or olive oil for mushrooms
6 portabella mushroom caps

Directions:

Preheat oven to 350 degrees.

In a skillet over medium heat, warm olive oil. Toss in sausages, casings removed. Break up as they cook. Add onion, pepper and garlic to pan. Continue cooking until meat is cooked through and vegetables are softened. Transfer to a medium bowl.

Sprinkle in breadcrumbs, 1/4 cup cheese and parsley. Combine ingredients.

Remove stems from mushrooms. Lightly drizzle inside of mushroom caps with olive oil, or add a sliver of cold butter.

Divide filling between mushroom caps.

Bake for 20 minutes or until tender.

Sprinkle with freshly grated Parmesan cheese. Serve immediately.

If you can't find medium portabella mushroom caps, baby bella mushrooms can be used instead.

Baked by Rachel original