RCI-SN.003.0196.001

Pean's Sausage Mushroom Appetizers

by user Pean

vegetarian
Prep20 min
Cook0 min
Total20 min
Servings4
Difficultyintermediate

Ingredients

Method

1
Preheat your oven to 350°F (175°C). Clean the mushrooms and carefully remove the stems, setting the caps aside and finely chopping the stems for use in the filling.
5 minutes
2
In a large skillet over medium heat, cook the bulk pork sausage until browned and fully cooked through, breaking it apart as it cooks. Drain excess grease and set the sausage aside.
8 minutes
3
In the same skillet, melt the butter over medium heat and sauté the chopped onion and reserved mushroom stems until softened and translucent, about 4-5 minutes.
5 minutes
4
Return the cooked sausage to the skillet and stir in the Cajun seasoning, garlic salt, and Worcestershire sauce, mixing well to combine all flavors evenly.
2 minutes
5
Remove the skillet from heat and allow the mixture to cool slightly, then stir in the beaten eggs and shredded Swiss cheese until fully incorporated.
3 minutes
6
Arrange the mushroom caps hollow-side up on a lightly greased baking sheet and generously spoon the sausage filling into each cap, mounding slightly.
5 minutes
7
Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the caps are tender and the filling is set and lightly golden on top.
25 minutes
8
Remove from the oven and let the appetizers cool for 2-3 minutes before transferring to a serving platter and serving warm.
3 minutes

What Makes This Variant Distinct

  • Original variant

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