Mini Stuffed Mushrooms are the cutest things ever and will always be a great hors d'oeuvre or appetizer if you are trying to impress guests. They are also a great lunch time weekend option, just make them full size! There are a few more ingredients that got left off the above picture so make sure you have everything on the list before you start making these!
25 hors d'oeuvre size | 25 minutes
INGREDIENTS:
25 mini white mushrooms, de-stemmed
2 Italian sausages
1/2 cup panko crumbs
1/2 cup pecorino romano
1/2 cup parsley
2 chopped garlic cloves
1 chopped shallot
1/4 cup white wine
2 tbs olive oil
truffle salt
1/2 tsp red pepper flakes
tbs thyme
Preheat oven to 400F
In a large bowl, mix panko crumbs, pecorino romano, parsley and red pepper flakes
On medium-high heat in a pan, crumble the Italian sausages and cook until they turn brown (be sure to remove the casings)
Add thyme, shallots and garlic to the pan and season with salt and pepper (or truffle salt) and cook for 5 minutes
Add a splash of white wine and let fully evaporate. Then set aside and cool
Combine the sausage mixture with the dry mixture and begin stuffing the mushrooms and placing them on an a lightly oiled baking sheet
Drizzle a little extra virgin olive oil over the mushrooms and bake for about 20 minutes
Top with a little chopped parsley and serve!
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