Chevre Cheese Stuffed Mushrooms Recipes

CHEVRE AND SAUSAGE STUFFED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees. Wipe the mushrooms with a damp paper towel to remove any dirt.
• Pop out the stems and finely chop.
• Set the caps on a parchment paper lined baking sheet.
• Add the oil to a medium skillet and add the chopped stems, onions, and garlic. Cook until soft and fragrant, about 3 minutes.
• Remove from skillet and place in medium mixing bowl.
• Brown sausage in skillet, breaking it apart into small pieces as it cooks.
• Remove from heat and place in the bowl with the garlic and onion. Cool.
• When sausage mixture has cooled, add the three kinds of cheese and both peppers. Mix well.
• Taste and add salt or more pepper as needed.
• Gently stuff each mushroom cap with a heaping spoonful of the cheese mixture.
• Brush tops with melted butter.
• Bake at 350 for approximately 20 minutes or until mushrooms are piping hot and liquid seeps out from under them.
• Brush tops one last time with melted butter just before plating.
• Garnish with chives, chopped parsley, or a little grated Parmesan.
• There always is extra stuffing. Save and use in scrambled eggs the following morning, awesome.