Recipe: Stuffed Mushrooms

Inspired by this recipe from Cooking.com, I made two variations of Stuffed Mushrooms.

Version 1:
Sausage Stuffed Mushrooms done My Way

  • 6 oz Bob Evans sausage
  • 1/2 cup shredded Parmesan cheese
  • 8 oz mushrooms, whole with stems removed
  • Egg, slightly beaten
  • Bread crumbs, approx 1/3 cup
  • Oil for deep frying

Cook sausage. Toss cooked sausage into a food processor. Grind up. Throw sausage back into warm pan. Add Parmesan cheese and stir until cheese is melted. Stuff mushrooms with the sausage filling. Roll mushrooms in beaten egg. Then, roll mushrooms in bread crumbs. Fry mushrooms in oil for 2-3 minutes or until golden brown.

Version 2

  • 4 oz Gorgonzola cheese
  • 3 oz Goat cheese (salad style, cut up with red peppers and spices)
  • 1/2 cup mayonnaise, divided in half
  • 8 oz whole mushrooms, stems removed
  • Egg, slightly beaten
  • 1/3 cup bread crumbs
  • Oil for deep frying

Leave cheeses out for approximately 1 hour or until at room temperature. Mix the cheeses together. Add 1/4 cup of mayonnaise to cheese mixture, beating till smooth. Divide cheese mixture in half. Place half of the mixture aside (it tastes great spread on wheat bread!). With the remaining cheese mixture, add another 1/4 cup of mayonnaise. Beat till smooth. Stuff cheese mixture into mushrooms. Roll mushrooms in beaten egg. Then, roll mushrooms in bread crumbs. Fry mushrooms in oil for 2-3 minutes or until golden brown.

And the winner?

Version 2.

As my husband would say, the cheese filling lends an explosion of flavor in your mouth that you can’t get with the sausage.

Alas, I forgot to take pictures of the two versions. We were dashing out the door at the time. I barely had time to change clothes.

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