I recently made these little gems with just what I had on hand...and BONUS, they're Gluten Free! I have made these twice, once with Italian sweet sausage, and once with breakfast sausage, so depending on your preference and what you have on hand, you'll be sure to please your family and friends. You could even make it with hot sausage if you like it spicy. These are an awesome appetizer that can be made a couple of hours ahead of time then pop them in the oven right before your guests arrived.
14-16 baby portobello mushrooms or large white button mushrooms
2 sweet sausage links removed from casing (or 8 ounces of Jimmy Dean Breakfast sausage)
1 shallot minced
2 cloves garlic minced
4 ounces cream cheese
¼ cup grated parmesan cheese
Preheat oven to 400 degrees
Wash mushrooms and dry with a paper towel, then remove the stems and trim ¼ inch off the bottom, then finely mince and reserve for the filling.
Place mushrooms in a baking dish and drizzle with 1- 2 Tablespoons of olive oil then bake in a preheated oven for 15 minutes.
While the mushrooms are roasting saute the sausage and break up into very small pieces. Once the sausage is cooked through, use a slotted spoon to remove and place on a plate lined with a paper towel to absorb excess grease.
In the same pan add 1 Tablespoon of butter and saute the shallots, garlic and minced. mushroom stems until translucent.
Once translucent, add the cream cheese and cook over very low heat until the cheese is melted into the veggie mixture. Season with salt and pepper to taste and remove from heat.
Now you’re ready to stuff the mushrooms, but before doing so pour out the accumulated juices into the filling mixture and stir to combine.
Stuff each mushroom and then top with grated cheese.
Bake for 15 minutes or until the cheese is nice and melted.