I think one of the few things we do more often than these mushrooms is jerk chicken, which, incidentally goes really well with the mushrooms. As we approach Labor Day, it feels right to get a few things out there that can accompany grilling out. I’m not going to say that we are approaching the end of grilling season; as quite frankly, we are in Georgia, and we grill out about 50 weeks out of the year. 47 of those weeks it’s because it’s too dang hot to cook in the kitchen, the other three are because it’s actually nice outside for a change. Ok, back inside to the mushrooms.
These have adapted over time, and I know you will love what they have become. First rule: waste not want not. We were cleaning the mushrooms and pulling out the stems and getting rid of them. One day it dawned on us, why the heck are we throwing away mushrooms when we want to eat mushrooms? So, clean the mushrooms, pull the stems, and set those aside. Check the stems afterwards to see if they need to be trimmed up a bit, and then chop up the stems fine. This will get added to the stuffing mix, and there is usually some extra on the side that otherwise would not have any mushroom component; see how smart that was?
The next major change was adding ground Italian sausage. I got some to do some jalapeno poppers (should have that recipe ready tonight), and there was so much extra, we added it into the mix. Now that extra side serving that doesn’t have a mushroom, has mushroom in it AND sausage, it’s a beautiful life.
Ingredients
about 15-18 Medium Sized Mushroom caps, cleaned and stems separated
2 TBSP Olive Oil
2 Cup Pepperidge Farms Herb Stuffing Mix
1 Cup Chicken Broth
1/2 Cup Tofutti Better Than Sour Cream
Chopped Mushroom Stems
1/2-3/4 Cup Cooked ground sausage of your choice
Instructions
· Preheat oven to 375 F
· Have mushroom caps in a large bowl; pour olive oil over caps so all mushrooms get some oil on them
· Place caps on cookie sheet.
· Chop up stems fine, removing any ends that you deem need to be trimmed off; put in large bowl
· Add stuffing mix, broth, Tofutti BT sour cream and ground sausage
· Fill each cap with mix, you will have a rounded top overfilling the cap, but not so much that it falls out
· Bake for 30-35 minutes
Enjoy and repeat as needed.
Keep living the daydream!
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