November and December are the busiest months due to non-stop holiday celebrations such as Thanksgiving, Christmas, and New Year’s Eve. This means cooking chaos and over-spending! LOL! For business owners, this is the end of the year and the fourth quarter – so add that to the busy-ness.

I found this recipe on the internet (where else?!) and it became our family’s signature dish every year. Normally, I prepare this dish with my stepdaughter, which became a bonding session for the two of us. In a family with 4 boys, you can imagine what we put up with haha! When my stepdaughter couldn’t join us for Thanksgiving dinner, she prepared the dish for her mom and grandma.

This recipe only requires few ingredients and I usually make this in advance — about a day or two before the celebration. So, it’s one dish out of the way with the rest of my to-do cooking list.

At first, I used my Kitchenatics baking pan or a silicone sheet, but I noticed it came out soggy and watery. I improvised and used the cooling rack and achieved a better result. It took me days to prepare but is gone in a heartbeat during Thanksgiving dinner! Haha!

For paprika lovers, you can add a dash of paprika on each mushroom cap before cooking. This makes the stuffed sausage more aromatic.

Let’s get it on!

INGREDIENTS:

  • 24 large whole fresh mushrooms
  • 1 lb Italian sausage
  • 1 8-ounce package cream cheese, softened
  • 2 bunches scallions, chopped
  • 1/2 cup grated parmesan (Plus more for toppings)
  • 1/4 cup Italian breadcrumbs
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • dash of paprika for toppings (Optional)

 

HOW TO DO IT:

  1. Preheat oven to 350 degrees F. Place the cooling rack on a baking pan and spray with cooking oil. I use Pam or any olive oil spray.
  2. Wash the mushrooms and dry with a paper towel. Break off the stems to hollow out the center of the mushroom.
  3. Don’t throw the stems. Cut them into small pieces or put in a food processor. Set aside.
  4. In a skillet over medium-high heat, cook the sausage until the color turns golden brown. Set aside until the sausage to cool.
  5. In a mixing bowl, combine the cooked sausage and the rest of the ingredients except the paprika. Mix all ingredients well.
  6. Take each mushroom, spoon some the sausage mixture, and stuff inside the mushroom.
  7. Arrange the mushrooms evenly on the wire rack.Top with the additional parmesan cheese and paprika.
  8. Place in the oven and bake for 25 minutes.

It’s as simple as that!!! Great side dish to serve during the holidays or on special occasions. You could also prepare this dish as a bonding moment between you and your kids. This is the first dish I taught my stepdaughter and she did it so well. Now, it’s her own take-along dish to parties — couldn’t be more proud!!

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