Stuffed Mushrooms with Sweet Italian Sausage, Goat Cheese & Figs
Sweet and Savory Stuffed Mushrooms with Sweet Italian Sausage, Goat Cheese & Chopped Calimyrna Figs. The tastes of this stuffed mushroom will burst with variety of sweet and savory flavors. Substitute golden delicous apples and feta cheese for figs and goat cheese if not available."Made again for a superbowl party appetizer. Placed cooked stuffed mushrooms in a very warm clay baking pan, covered with heavy foil and took to the party. They stayed warm for around 30-45 and then were all gone. The recipe made around 50 small button size shrooms. Would use a larger mushroom next time. Were gone very quickly and were a hit. Definetly worth the effort. I will make these over and over again. If you dont have figs or goat cheese try substituting golden delicious apples and soft feta cheese." - KCinAZ
Yield: 12 Servings Ready in 1 hours
favorite of 8 people 8 people want to try
Verified by twojocks
|1 poundSweet Italian Sausage; ground|
|1/2 teaspoonSalt & pepper; to taste|
|1/8 cupCrown Royal Whiskey; substitute Jack Daniels or Beef Broth|
|24 ounceMushrooms; Fresh, Large portabello's for Stuffing or Smaller Button for Appetiser|
|8 ouncesGoat Cheese; or Half Goat Cheese and Half Parmesan Cheese|
|5 ouncesFigs; Calimyrna, Chopped Fine|
|1 cupWalnuts; chopped|
|1/4 cupAlmonds; slivered|
Stuffed Mushrooms with Sweet Italian Sausage, Goat Cheese & Figs Preparation
In a medium to large fry pan add Italian Sausage to pan and break up as much as possible to allow for even cooking. Sprinkle cinnamon, nutmeg, salt and pepper over the top layer of the sausage to evenly distribute the spices. Cook over medium heat until sausage is fully cooked. Drain of excess oil. Return to heat and add 1/8 cup of Crown Royal. Continue to cook until the alcholol is completely absorbed and the alchohol aroma has disappated.
Let sausage mixture cool to slighly warm prior to adding remaining ingredients.
Prepare Mushrooms for Stuffing: Clean fresh mushrooms tops with a moist paper towel to remove any bits that are sometimes in the packaging. Trim stem bottoms to remove any dried stem. Remove stems and set aside. Use a melon scoop to remove additional stem or mushroom inside to allow more room for stuffing.
Chop figs and mushrooms stems until small bits. Chop walnuts into small bits if purchased in larger size. Add chopped figs, chopped mushroom stems, chopped walnuts, goat cheese and parmesan cheese (if you decided to go half & half on the cheeses) to the sausage mixture. Mix well. Use your hands to mix together all the ingredients. Dig in and thoroughly mix the cheese, figs, walnuts, etc into the sausage so that the sausage mix can be formed into balls to press into the mushrooms.
At this time preheat oven to 350 degrees. For button mushrooms, lightly press approximately 1-1.5 tablespoon of sausage mixture into the scooped out mushroom. For larger stuffing mushrooms, allow for around 2-3 tablespoons per mushroom. There will be around 24-30 button mushrooms or 12-15 large mushrooms.
Place each stuffed mushroom stuffing side up on non-stick baking pan. Bake at 350 degrees for 15-20 minutes for button mushrooms or 20-30 minutes for large mushrooms. Remove from oven when the mushroom sides are of a browned color. Do not overcook.
Make sure to not overcook so that you enjoy the full sweet and savory flavors. Cook until the mushroom base is of a brown color, remove from oven and serve immediately.
If you dont want the expense of figs and goat cheese substitute chopped golden delicious apples and feta cheese for the figs and goat cheese.
I tried another variation just this week but didnt want to post another rating. Did the full recipe with 6 large portabello mushrooms. Cooked at 375 for 15 minututes and then down to 350 for the balance. Served 4 people for a brunch. Was great and will definetely do again. This is one of my favorite recipes and contributions to Big Oven.
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