Garlic Herb Stuffed Mushrooms

Garlic Herb Stuffed Mushrooms

By Haylie of @ourbalancedbowl

"These Garlic Herb Stuffed Mushrooms are the ultimate appetizer! Loaded with Spicy Jalapeno al fresco sausage, fresh vegetables and topped with herby breadcrumbs, these are so poppable and delicious!"

Garlic Herb Stuffed Mushrooms

Servings: 8
What you’ll need:

2 al fresco spicy jalapeno al fresco sausages, diced into small bite size pieces

2 (8 oz) packs of baby Bella mushrooms, washed and prepared

1/2 cup freshly shredded parmesan cheese (divided)

1/2 cup panko breadcrumbs

2 tbsp salted butter

2 cloves garlic, minced

1/2 small red onion, diced into bite size pieces

Salt and pepper to taste

1-2 tsp Fresh herbs (thyme) chopped

Additional herbs, parmesan to garnish

Directions:
  • Preheat the oven to 400 degrees.
  • Wash mushrooms and pop out the stems. Dice the mushroom stems into small bite size pieces. Set aside for now.
  • Dice the red onion and chicken sausage into small bite size pieces. Mince the garlic.
  • Add the 2 tbsp butter to a medium pan on medium heat. Let it melt. Once warmed, add in the diced red onions and cook for 2-3 minutes
  • Add in the diced sausage as well as the garlic and cook for 2-3 additional minutes until caramelized.
  • Then add in the chopped mushroom stems/pieces and cook for 2-3 minutes. Taste and add salt and pepper.
  • Prepare a baking sheet with the mushrooms.
  • Carefully scoop a generous portion of filling into the mushrooms.
  • In a small bowl, add in the shredded parmesan, breadcrumbs and fresh herbs. Mix together.
  • Carefully top the mushrooms with the breadcrumb mixture.
  • Bake for 12-14 minutes, or until the tops of the breadcrumbs are golden brown.
  • Garnish with additional herbs or more cheese. Eat immediately while warm. Enjoy!