Stuffed Mushrooms

Ahh Stuffed Mushrooms, one of my favorite appetizers ever. They work for Holidays, get togethers and pretty much any time you want a yummy something or other! It’s one of the things I made for our Mini-Thanksgiving. So I thought I’d post this recipe before I posted all about our Thanksgiving 🙂

You can if you’d like wipe and de-stem your mushrooms a wee bit a head of time and even make your filling a little bit a head as well if that makes life easier for you!

Also, the amount of ingredients below is more an idea than an actual “you must follow” get as many mushrooms as you think you’ll need. If you love a lot of sausages, add a lot more. If you don’t like rosemary try some sage or parsley! And if making a lot make sure you increase your egg count please!

Ingredients:
• 12oz Mushrooms { I used the bigger stuffing ones because they were on sale, but you can always use regular bite sized ones if you’d like!}
• 1-2 small sausages {I use small breakfast sized frozen ones}
• 2 Eggs
• Salt + Pepper
• Some kind of shredded cheese {optional}
• 2-3 Sprigs Fresh Rosemary

How To:
• Pre-Heat Oven to 350 {F}
• De-Stem, Wipe off and place mushrooms into a baking dish {bowl side up so-to-speak}
• Chop up your sausages into tiny pieces and add it into a mixing bowl
• Add into the bowl the rest of your ingredients {and chop up the rosemary finely!}. Mix well.
• Spoon filling into each mushroom cap. I like to fill it to the tipy-top
• Cover with aluminum foil bake for at least 20 minutes {depends on the size of your mushrooms and amount of filling. They’re done when the filling is set and eggs are cooked.

•• Note, be VERY VERY careful when peeling back foil to check for done-ness, they’re is a lot of steam and no one likes burnty burnty fingers right before eating yummyness!

Enjoy!