Dad’s a Fungi

sausage stuffed mushrooms

like father, like son

Happy Father’s Day, everyone! Wait. Actually, just a Happy Father’s Day to my dear ol’ Dad, because this post is for him. My dad loves mushrooms. I mean, he really loves them. And so do I. So it’s been common practice for years that whenever we’re together and go out to eat, we order stuffed mushrooms. We happily stuff our faces while my mom and brother look at us disapprovingly, as they’re not into fungi what-so-ever. So in honor of him and his special day, here are some extra special stuffed mushrooms. They’re stuffed with hot Italian sausage, and are larger than the ordinary ones you’ll find a most restaurants. Seriously, you could eat these with a knife and fork. I think my dad – heck, any dad who loves mushrooms – would wholeheartedly approve.

Sausage Stuffed Mushrooms
– 8 to 10 large stuffing mushrooms
– 3 tablespoons of Marsala wine
– 4 hot Italian sausages (about 10 oz), casings removed
– 1 small white onion, diced
– 1 teaspoon of minced garlic
– ½ cup of breadcrumbs
– 1 tablespoon of soft cream cheese
– ¾ cup of grated Parmesan
– Salt and pepper
– Cracked red pepper
– Olive oil
– 1 lemon (optional)

Remove the stems from the mushrooms and dice them. Place the mushroom caps in a shallow bowl and toss with about 2 tablespoons of Marsala wine. Set aside.

Heat your oven to 350º.

In a large skillet, heat a tablespoon of olive oil over medium-high heat. Add the sausage, breaking it into pieces, and cook until brown and no traces of pink. Next add the onion and diced mushroom stems and cook until the onions are slightly soft, about 5 minutes. Stir in the bread crumbs. Add the cream cheese and 1 tablespoon of Marsala wine and continue cooking until the cream cheese has melted. Off the heat, stir in ½ cup of grated Parmesan and season to taste with salt, pepper and cracked red pepper.

Fill each mushroom with some of the sausage mixture and arrange in a baking dish. Sprinkle the remaining Parmesan cheese over each mushroom and drizzle with olive oil. Bake for 30 to 35 minutes, until the stuffing is browned and crusty and the mushrooms are tender. Let cool slightly and then eat. Squeeze a little lemon juice over them for a touch of freshness.

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6 Comments on “Dad’s a Fungi”

  1. You are such a goofball with those titles. These fungi look wonderful though!!!!

  2. Oh man, I love the marsala and sausage in here!

    • egg me on says:

      Marsala adds such great flavor. So did the hot sausage. I may have eaten the stuffing that didn’t make it into the mushrooms on its own …

  3. blowingoffsteamandmore says:

    Awesome. Pinning these!


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