Now that November is here, I start looking for easy-to-make snacks, appetizers, and finger food for the upcoming holiday season. Everyone has their favorites and one of mine is pâté. The thing is, it’s rich and calorie laden. An easy solution without compromising taste is to use the mighty mushroom. Not only are delicious, they’re packed with natural goodness with things like boosting your immune system (helps in cold and flu season), anti-inflammatory, antibacterial etc. Continue Reading →
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There are oodles of recipes for stuffed mushrooms but most require too much cooking for my liking. I want a simple yet mouth-watering appetizer to whip up while I chat to my friends. Sausage and mushrooms are perfect companions and pair them with garlic and fennel…it becomes a snack your guests will find hard to say no to. The thing with this recipe is not to be too concerned with exact amounts. Add more cheese if that ‘floats your boat’ or more garlic or hot Italian sausage instead of mild. You get the picture. Experiment with flavors you enjoy and serve these sausage stuffed mushroom caps at your next soirée.
medium-sized mushrooms, cleaned and stems removed
1/4 cup or more of fontina cheese, coarsely grated
hot Italian sausage, squeezed out of their casings
1 to 2 cloves garlic, minced
1 to 2 teaspoons fennel seed
1. Preheat oven to 400f.
2. In a bowl combine cheese, sausage, garlic and fennel seed.
3. Brush insides of mushrooms with balsamic vinegar and place a tablespoon or so of the sausage mixture.
4. Bake 15 minutes. Remove from oven and let cool slightly before serving.
The Culinary Chase’s Note: These were so darn scrumptious! These mushrooms were perfect for three bites (ok, maybe 2) although you could go smaller but then you wouldn’t be able to savor the taste as well. You be the judge and let me know. Enjoy!
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