Stuffed Mushrooms with Jaymee Sire @jaymeesire

Drop a 🍄 in the comments if you are a fellow stuffed mushroom lover like me! -Jaymee Sire

I love utilizing ingredients for multiple dishes, so being able to use @3pigspate on both a snack board AND an appetizer makes my heart very happy. This recipe uses a little of their signature Mousse Truffée plus some of the Petits Toasts crumbled into bread crumbs to bind the stuffing together, and this is officially the only way I want to eat stuffed mushrooms from now on. 

Stuffed Mushrooms

• 10-12 large cremini or button mushrooms
• Olive oil, as needed
• Kosher salt & fresh cracked pepper, to taste
• 6 ounces sweet Italian sausage
• 1 large clove garlic, minced
• 2 tablespoons minced parsley, divided use
• 2 tablespoons minced chives, divided use
• 2-3 tablespoons bread crumbs (I used leftover Petits Toasts and crushed them in a ziplock)
• 2 tablespoons freshly grated Parmesan, plus more for serving 
• 2-3 ounces 3 Little Pigs Mousse Truffée

 

1) Pre-heat oven to 400 degrees. Line a sheet pan with aluminum foil. Using a wet paper towel, wipe excess dirt from mushrooms and remove the stems. Finely chop up the stems and place caps on the prepared sheet pan and drizzle with olive oil. Season caps with kosher salt and pepper.

 

2) Heat a large sauté pan over medium high heat and add a little olive oil. Brown the sausage, breaking up into smaller pieces using a wooden spoon. Add the diced mushroom stems and sauté until they soften and release their liquid. Once sausage is mostly cooked through, add the garlic and sauté for another minute. Remove from heat and transfer to a medium bowl.

 

3) Add 1 tablespoon each of parsley and chives (saving the rest for garnish) as well as the bread crumbs, Parmesan and Mousse Trufée. Mix until combined. Stuff into mushroom caps and cook 15-20 minutes, or until caps are tender and stuffing begins to crisp up slightly. 

 

4) Transfer to serving plate and garnish with reserved herbs & more freshly shaved Parmesan! 

 

With savory sausage, fresh herbs, and grated Parmesan, each bite bursts with incredible flavors. I'm hooked, and I'm sure you will be too. Enjoy! 🍄