Stuffed Mushrooms

Stuffed Mushrooms

Ingredients

2 packages baby bella mushrooms (28 – 30 mushrooms)

¼ c. minced celery
¼ c. minced green bell pepper
¼ c. finely sliced green onions
¼ c. diced tomato
¼ c. white wine
3 cloves minced garlic
1 minced shallot
6 oz. minced Andouille sausage
½ c. roasted garlic bread crumbs
Parmesan cheese
Olive oil

 

Stuffing:

Clean mushrooms and removed the stems to a bowl

Finely dice mushroom stems
Brown Andouille sausage in 1 tablespoon olive oil
Remove the sausage to a bowl and set aside
Do NOT wipe the pan
Add the celery, bell pepper, onions, tomatoes, and shallot to the pan
Cook the vegetables until begin to soften
Add the mushroom stems, garlic, and red pepper flakes
Continue to cook the vegetables until the mushrooms have given off their liquid
Add the wine and simmer until the liquid is nearly cooked away
Return the Andouille sausage to the pan
Add ½ of the bread crumbs and stir to combine
Remove the mixture from the heat

Mushrooms:

Lightly oil a baking sheet or dish with olive oil

Place the mushrooms on the sheet (sides not touching)
Sprinkle the inside of the mushrooms with a few drops of olive oil
Spoon the stuffing mixture into each mushroom
Sprinkle the remaining bread crumbs over the top
Sprinkle a layer of parmesan cheese over the top

Bake in a preheated 375 degree oven for about 30 minutes (tops will brown)