Beyond Sausage Stuffing Stuffed Mushrooms

[nverland]

Beyond Sausage Stuffing Stuffed Mushrooms
Serves 4-6 Prep Time 15 min Cook Time 40 min

Ingredients

¼ cup olive oil, divided.
1 Shallot, thinly sliced
1 Carrot, diced
1 Stalk celery, diced
12-16 medium/large cremini mushrooms
½ tsp salt, divided
2 Beyond Hot Italian Sausage
½ tsp thyme
1 tsp rosemary
¼ tsp red pepper flakes
3 cloves garlic, minced
2.5 cups stale french or sourdough bread torn into ½ inch pieces
¼ cup dried cranberries
1 cup broth
Parsley to garnish

Instructions

1. Prepare your vegetables by slicing the shallots, dicing the carrots and celery, and mincing the garlic. To prepare the mushrooms, remove the stems and dice them into ¼ inch pieces. Set the mushroom caps aside. Prepare the bread by slicing or tearing it into ½ inch pieces. If you do not have stale bread, toast the bread pieces in the oven for 5 minutes until the bread is crusty but has not browned.

2. Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Place the mushrooms on the parchment paper and drizzle with 2 tbsp olive oil. Season with ¼ tsp salt and cracked pepper.

3. To prepare the filling, heat 2 Tbsp olive oil in a large skillet over medium heat. Add the shallots, carrots, celery, mushroom stems, and ¼ tsp salt. Let cook for 5-6 minutes or until the vegetables begin to soften. Add the 2 beyond sausages, thyme, rosemary, red pepper flakes, and minced garlic. Use a wooden spoon to break up the sausage into crumbles. Let cook for an additional 5-6 minutes until the herbs are fragrant and the sausage begins to brown. Lastly, turn the heat to low and add the bread, dried cranberries, and broth and stir for 2-3 minutes until the bread has absorbed all the liquid. The filling is fully cooked at this point so taste and adjust seasonings as desired.

4. Spoon 2-3 tablespoons of filling into each mushroom cap. The stuffing should fill the mushroom and create a generous mound overtop. Don’t be afraid to really smash it in there! Cook for 20-25 minutes until the mushrooms are cooked through and the filling is golden brown. Garnish with fresh parsley.