I know, I know! Stuffed mushrooms are usually an appetizer. But they are so good! I figured they can be for dinner too. Why not? Because, really, nobody wants to be that person at a party that eats 10 stuffed mushrooms because you only get to eat them once every 6 months or only on holidays.
Stuffed mushrooms are really quite easy to make. All you need are mushroom caps, 1/2 red bell pepper (chopped), 1/2 sweet onion (chopped), 2 stalks of celery (chopped), country sausage (I like Neese’s with extra sage), and 1 sleeve of Ritz crackers (crushed).
I cooked the sausage and then set it aside. I added the veggies to the pan with one small pat of butter and sautéed them until the onions were translucent. Leave the grease from the sausage to cook the veggies in. It adds flavor. Then I added the crackers and stirred the mix. If the mixture is too dry, add some chicken broth until it sticks together well. Then mix in the sausage.
Line the mushroom caps up on a parchment lined cookie sheet. Brush them with olive oil. Then scoop in the sausage mixture. I also sprinkled the top with parmesan cheese, but that is optional.
Bake at 375 degrees for 15 – 20 minutes and then enjoy! It’s like you’re at a great cocktail party at home!
1 pkg. country sausage
1/2 sweet onion, chopped
2 ribs of celery, chopped
1/2 red bell pepper, chopped
1 sleeve of Ritz crackers, crushed
butter or olive oil
large mushroom caps (8 – 12)
Preheat oven to 375 degrees.
Cook the sausage over medium heat and set aside. Add the veggies to the pan with a small pat of butter or a dash of olive oil. Cook until the onions are translucent. Then mix in the crackers. Use chicken broth as needed to moisten the mixture. Stir in the sausage until all ingredients are well combined.
Now it’s time for the mushrooms! Make sure the caps are clean and dry. Line them up on a parchment lined baking sheet. Then scoop the sausage mixture into every mushroom cap. Sprinkle with parmesan cheese if you like.
Bake for 15 – 20 minutes.