Here’s the thing about dinner.
It could be breakfast. It could be dessert. Hey, it happens. Or it could be hors d’oeuvres.
These come by way of a colleague who is famous for feeding her coworkers’ faces in excess. We love her for it. She made these for CV’s bridal shower, and in my thank you note, I asked her for the recipe. Lucky for us, she’s the sharing sort.
I could not keep my fingers off of the plate of these all afternoon. They are seriously decadent, seriously comforting, and seriously cheesy. Which is everything I’m looking for in my next meal, no matter what it be. The best part about making hors d’oeuvres your dinner is that you can eat so many more than you could if these were simply a starter.
To make a dozen, you will need:
- 12 large button mushrooms (these are usually in bins beneath the pre-packaged mushrooms)
- 1 T oil
- 1-2 links spicy pork sausage, casings removed (I almost never use spicy, but it’s so worth the kick here)
- 1 medium shallot, finely chopped
- 2 cloves garlic, minced
- splash white wine (1/4 C if you must have a measurement)
- 4 oz. cream cheese, at room temperature
- 1/3 C grated Parmesan cheese
*A note: This is totally make ahead-able. Prepare the filling a day or two in advance, refrigerate it, and bake these off whenever you need. Also, totally scale-up-able, or use-smaller-mushrooms-able. If those are things.
Preheat the oven to 350 degrees, and line a baking sheet with foil. Pop the stems out of the mushrooms. Place the mushroom caps on the sheet, top down. Chop the stems finely and set aside.
Heat oil in a skillet, and brown sausage. Use wooden spoon to move it around the pan and break up any chunks. Remove from pan and set aside. Add onions and garlic to skillet and cook till fragrant, 2 minutes. Add wine to deglaze pan. Scrape any brown bits up into the mixture, because that’s where the money is. Add chopped mushrooms to skillet, and cook 2 minutes, then add salt and pepper, to taste, and set mixture aside.
Using a mixer, or the power of your arms, beat cream cheese and half the Parmesan till smooth. Add sausage and onion mixture and mix till everything is combined. Stuff each mushroom cap till it’s overflowing, and top with a sprinkles of the rest of the Parmesan cheese.
Bake for 30 minutes, until everything is bubbling hot. Reduce baking time to 20 minutes if you’re using the regular sized mushrooms. Let sit for at least 10 minutes, and serve. These work at room temperature just as well as they do hot.