In the summer months, I grill practically everything. I love the way everything tastes after being cooked over a flame and the BBQ is home to many of my favourite dishes. I try to use my grill almost year-round, but sometimes I just don't want to bundle up, or dig it out of a pile of snow.
SO a decision has to be made; go without, or get creative. One thing I just can not go without during the winter months is my stuffed mushroom caps, which means we find other ways of satisfying cravings.
Luckily this is one recipe that's versatile for both the oven and the grill, making it a family favourite no matter the season.
Spicy Sausage Stuffed Mushrooms
1lb. Spicy Ground Italian Sausage
8oz. Crimini Mushrooms
1/2 cup chopped, well drained, Cooked Spinach
1/2 cup Panko Crumbs
1tbsp. Olive Oil
Slices of fresh Mozzarella cheese for topping.
Preheat oven to 350 degrees F and start the sausage on the stovetop, cooking the sausage in it's own juices. As the meat begins to brown, add the cooked spinach and the panko crumbs to thicken the mixture. Cook until done and set aside.
Meanwhile, pop the stem out of the mushrooms, leaving the cap. Reserve stems for another use or discard. Brush the mushroom caps with olive oil, place gill-side down on a sheet and cook in the oven until the cap goes soft and releases it's juices.
Remove the caps from the oven and flip them over to begin stuffing. Spoon in the spicy sausage mixture and top with a slice of mozzarella cheese. Place the tray back into the oven until the cheese melts on top.
Serve and enjoy!
Want more? Check out these tasty recipes:
Cheesy Crab Stuffed Mushrooms
Buffalo and Blue Cheese Stuffed Mushrooms
Spinach Stuffed Mushrooms