I made this delicious homemade sausage stuffed mushroom recipe for Friends-giving last month and I keep forgetting to post it! The Instagram picture kept people drooling and asking for the recipe so here it is! The second I put the mushrooms on the table they disappeared right before my eyes. Talk about a magic trick!
I went back for seconds and there were no seconds to be had. So a tip for you on this recipe, DOUBLE IT, or make sure you hoard enough away for yourself. You pick how nice you want to be, okay?
Dietitian confession time. I used to HATE mushrooms. To the point where if they were on or in something I would pick them out. My grad school roommate Veronica used to LOVE them and tried her best to get me on board and because I am stubborn I kept refusing. She kept telling me I was missing out but I thought no way was that such a thing. And then I gave them a try one day because someone asked for a cream of mushroom soup.
I seriously had been missing out and I don’t know what I was thinking. If this sounds like you, then perhaps you have been doing it wrong the whole time. For many people it is a textural thing and if that is the case cream of mushroom soup will give you the earthy and savory flavor without the mushroomy texture. That recipe will come later but for today I have a crowd pleaser of an appetizer that will fly off the table and leave you wondering why you ever doubted mushrooms! Instead of bringing a cookie to your holiday party why not a mushroom appetizer?
Want to know why mushrooms are healthy? Well first off, it’s relatively easy to find mushrooms locally as they are easy to grow, so you will reap the health benefits more if they haven’t travelled miles and miles for weeks and weeks. Our Field Goods bag has been treating us with mushrooms lately and I’m ALL about it. When you are getting fresh mushrooms, you reap the benefits as they are high in your b-vitamins and minerals like selenium, copper, phosphorus, potassium and zinc. Your b-vitamins are your energy source so why not add some to your morning omelet and start feeling energized! The mushroom is also very rich in antioxidants and can help ward off sickness and disease, double bonus. Certainly some mushrooms can be poisonous so make sure you buy them from the store or farmers market unless you know your way around the woods!
Some may tout mushrooms for their Vitamin D content and while yes it is true they have vitamin d, it is not an active form used by us humans. IF the mushrooms are exposed to light while they are growing (note: they do not need sunlight to grow) then their form of vitamin D (D1) can be converted into D2 which still must be turned into it’s active Vitamin D3 (cholecalciferol) form in the body to be beneficial to us. So you may get the added bonus of some vitamin D from your mushrooms but do NOT rely on them for your vitamin D needs, especially when it’s cold and wintery out.
Mushrooms have also been reported lately to be one of the non-meat foods that contains conjugated linoleic acid (CLA) which has been shown to decrease inflammation and may have other positive health benefits like cancer prevention. Who knew a fungus type veggie could have such big super powers? CLA is a fatty acid that is normally found in your grass-fed fat sources like grass fed butter for instance. More research is needed on the CLA content in mushrooms but I think it sounds pretty promising.
Alright, so there is a lot about mushrooms that are desirable now you just need to find a way to fall in love with their taste and texture. Try these appetizers and you might surprise yourself. Enjoy (and leave some for me!)Print
- 24 oz. mushrooms, washed and stems removed
- 4 slices of bacon, chopped
- 1 small red onion, chopped
- 4 cloves garlic, diced
- 4 stalks celery, chopped
- 1 pound ground pork
- 1/2 teaspoon salt
- 1/2 teaspoon thyme
- 1/2 teaspoon rosemary
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup parmesan cheese, shredded
- Preheat oven to 400°F.
- Line mushrooms top down in one single layer on a lined baking sheet, set aside.
- Heat a large saute pan over medium heat. Add bacon and sauté until crispy, stirring frequently. Remove bacon from pan and place on a paper towel lined plate. Reserve bacon grease in pan and return to stovetop.
- Add onions, celery and garlic, sauté for 3-4 minutes until onion begins to turn translucent.
- Add pork and spices, sauté until pork is no longer pink ~5-6 minutes.
- Remove from heat and add in bacon, stir.
- Fill each mushroom cup with pork mixture and top with 1 teaspoon or more of cheese.
- Bake in oven for 10 minutes or until cheese is melted and pork is cooked through.
Eat up and let me know…
Do you like mushrooms?
If yes, what is your favorite way to eat them?
If no, what is it about mushrooms that turns you off?