I love mushrooms – seriously love mushrooms! They are, without a doubt, one of my favorite foods. They add depth to so many dishes and, as is the case with this recipe, they can even stand alone.
The ingredients for this recipe are pretty simple. Most everything is easy to find. The most elusive ingredient may be the Alouette spreadable cheese – but, make sure you’re looking for it in the deli section of the grocery store, as many stock it there, rather than with the other cheeses.
As I had some jalapeños, I decided to stuff both the mushrooms and the jalapeños. Both worked out well, but I – personally – enjoyed the mushrooms the most. If you wanted to use this stuffing for just mushrooms, I would either halve the stuffing or use an additional dozen mushroom caps (or enjoy the extra stuffing on it’s own – my oldest daughter seemed to!).
The stems are removed from the mushrooms and the jalapeños are halved and seeded. Also, chop a small, seeded, jalapeño and the stems from the mushrooms – this will he used in the stuffing.
After prepping the mushrooms and peppers, I made the stuffing.
In a skillet over medium to high heat, I browned the sausage, along with the garlic, mushrooms and jalapeño.
Once the sausage was fully cooked, lower the heat and add in the cheeses. Stir until the cheeses have melted and are well combined with the sausage.
Finally, add in the bread crumbs and cook until the bread crumbs are nicely browned.
The next step is to stuff the mushrooms and jalapeños with the stuffing, top with a little more parmesan and bread crumbs – finally, drizzle with olive oil and into the oven the go!
Cook them at 400 degrees for 20 minutes.
Stuffed Baby Bella Mushrooms (and Jalapeños)
1 dozen Baby Bella Mushrooms
6-8 Jalapeños, halved and seeded
1/2 chub sausage (I used Jimmy Dean)
4 tbsp Alouette Garlic and Herbs Soft Spreadable Cheese
3 tbsp grated parmesan
1/2 cup Italian Panko Crumbs
Mushroom stems, finely chopped
1 small seeded jalapeño, finely chopped
1/2 tbsp garlic