Prep time:
20 minutes
|
Cook time:
25-30 minutes
|
Total time:
55 minutes
Delicious, gourmet mushrooms stuffed with Bubbies Horseradish are the star of any gathering. This upscale app is an unforgettable party-pleaser.
Ingredients
For Horseradish Cream Sauce:
- ½ cup of sour cream
- ½ cup of plain Greek yogurt
- ½ cup of Bubbies Prepared Horseradish (or as much as you’d like)
- 2 tbsp of minced fresh chives or greens of scallions
- 1 tbsp of fresh lemon juice
- Zest of one lemon
- Salt and pepper to taste
For Filling:
- 12 large white button or cremini mushrooms (remove stems, cleaned and set aside)
- 8 ounces of sweet Italian chicken sausage with casings removed
- 2 tbsp of good olive oil
- 4 tbsp of melted butter
- ⅓ cup of finely chopped onion
- 2 tbsp of finely chopped red pepper
- 1 clove of garlic minced
- ¼ cup plus 2 tbsp of grated fontina cheese
- ¼ cup plus 2 tbsp of grated Parmigiano Reggiano
- ⅓ cup plus 3 tbsp of breadcrumbs (plain, panko or gluten free)
- 1 tsp Bubbies Prepared Horseradish
- 3 tbsp of fresh parsley chopped
Directions
- Preheat oven to 375 degrees F. Spray baking sheet with non-stick spray or use parchment paper and arrange cleaned mushroom tops snuggly on tray (waiting to be filled).
- Mix all ingredients for horseradish cream sauce together in a bowl and set aside in fridge until ready to serve.
- Heat olive oil in skillet on medium heat, add chicken sausage and break up into small pieces with wooden spoon. Cook for 5 – 6 minutes until cooked through and golden brown. Set aside.
- Melt 1 Tbsp of butter in same pan and add in chopped onion, pepper and garlic over medium heat. Sauté for 2 – 3 minutes until soft. Add in finely chopped mushroom. steams and sauté for 2 – 3 additional minutes with onions and garlic until everything is soft and set aside in bowl with cooked sausage.
- Mix ¼ cup of each cheese, 2 Tbsp of fresh chopped parsley, 1 tsp of horseradish, 1/3 cup of breadcrumbs, 1 Tbsp of melted butter and a pinch of salt and pepper into the sausage mixture.
- Spoon sausage mixture into the mushroom caps evenly in a bowl mix the extra cheese, rest of the melted butter and breadcrumbs top stuffed mushrooms.
- Place in the warmed oven for about 20 minutes until the cheese on top of mushrooms is melted and browned slightly.
- Pull out of oven, sprinkle extra chopped parsley on top for garnish and serve immediately.
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