Creamy Sausage-Stuffed Mushrooms

1. 1

   Preheat your oven to 350u00b0 F. Wipe mushrooms clean with a damp cloth and pull out the stems and discard. Toss the cleaned de-stemmed mushrooms with 5 tablespoons of olive oil, balsamic vinegar, salt, and pepper. Spread out on a sheet pan and bake for 30 minutes. Set aside and cool.

2. 2

   Slit the Italian sausage and remove casing. Crumble in a heated pan and saute until golden brown. Break up into small pieces while it is cooking. Set aside and cool.

3. 3

   Add the remaining 2 tablespoons of olive oil in a saute pan and add the onions. Cook until dark and caramelized, about 15 to 20 minutes. Then add in the garlic and cook for a minute.

4. 4

   Now add the cooked sausage, onions and garlic, cream cheese, salt and pepper, and 3 oounces of shredded Asiago cheese to a bowl and mix well with your hands. Break apart any large pieces of sausage.

5. 5

   Heat your oven to 375u00b0 F. Line up your mushrooms in a greased baking dish with the core side facing up. Stuff each mushroom with a generous portion of the creamy sausage mixture. Top the mushrooms with the remaining Asiago cheese.

6. 6

   Bake your mushrooms for roughly 45 minutes or until the cheese on top is golden brown. (This dish can be made up to 3 days ahead of time and put in the cooler until you are ready to put it in the oven.)

* Per serving · 4 servings · Values may vary.

No additional tips available.