I haven’t been cooking much recently and it’s been driving me a little bonkers. It’s not that I haven’t wanted to cook, it’s just that we have been so busy traveling that I really haven’t had much time. I know, cry me a river, huh? So we are back in town and I was craving some kind of appetizer-for-dinner meal and thought these mushrooms would be perfect. I can’t say NO to sausage and these little babies were just what I needed to start the week off right. Mmmmm
And did I mention they have goat cheese in them? Double mmmmm!
Preheat oven to 350 degrees. Clean mushrooms with damp paper towel or cloth. Cut stems off of mushrooms and scoop out extra flesh. Roughly chop stems and flesh and set aside for later.
Spray baking dish and inside of mushrooms with cook spray. Place mushrooms in dish, cup side up, and bake for 8-10 minutes. Remove from oven and when slightly cooled, drain liquid out of mushrooms and return to baking dish.
Meanwhile, in a large skillet, saute onions over medium heat for a few minutes until they have turned translucent. Add chopped garlic and sausage. When sausage is almost cooked through, add chopped mushroom stems and flesh. Add dried herbs and stir to combine. When sausage is cooked through and mushrooms are softened, take skillet off heat and add goat cheese and shredded Parmesan and stir until mixture is combined and creamy. Stuff mushrooms with filling, and don’t be afraid to fill them really full. Top with additional Parmesan if desired. Place dish back in the oven and bake for 10-15 minutes. Cheese will be nice and melted and golden brown. Remove from oven and let cool slightly before eating.
You could easily use cream cheese in place of the goat cheese if you aren’t a goat cheese fan. But who doesn’t like goat cheese?!