December 13, 2008

Whew! I'm exhausted just reading BigSis' baking itinerary! I couldn't pull that off if my life depended on it. Seriously! I'm not known as the baker in the family. I haven't given up yet, but by nature, I'm a cook. I have never liked to measure, so that part of baking is a real struggle for me. (“My brain doesn't work that way” or as my sons would say “That's not the way I roll”.)

But, appetizers, on the other hand, are right up my alley! Since earlier this week, BigSis mentioned one of our favorite appetizers, Cheesecake Crunchy, I decided that I would share another ‘all time' favorite.  These Stuffed Mushrooms Italian are another surefire hit to take to any Christmas party. And, they're easy, easy, easy to make. I've been asked for this recipe so many times!

Stuffed Mushrooms Italian

24 large mushrooms
1 pound hot Italian sausage
8 ounces cream cheese, softened
2 shallots, minced
1/4 c. Progresso Italian Breadcrumbs
1/2 stick plus 1 T. butter
1 c. or so seasoned dry stuffing mix (any flavor)

Wipe mushrooms clean, and remove stems. Saute very lightly (only about 30 seconds on each side) in 1/2 stick butter.

Remove sausage from casings and cook in skillet until brown. Drain. Saute shallot in 1 T. of butter until translucent. (I cheat sometimes and just saute the shallot with the sausage.)  In mixing bowl, combine cooked sausage, shallot, cream cheese, and breadcrumbs. Stuff generously into mushroom caps.

At some point after making these for years, we added this one ‘secret ingredient' that wasn't in the original recipe. After stuffed, turn the mushrooms upside down and gently press into the dry stuffing mix, just until the top is covered with a layer of stuffing mix. (The dry stuffing mix on top adds a nice crunch and wonderful texture to these mushrooms.) Put in a 13 x 9 casserole dish and bake at 350 degrees until hot. I like to keep them in a few extra minutes until the tops are browned a little. Serve immediately.

Buon Appetito!

~LilSis