Goat Cheese and Sausage Stuffed Mushrooms

recipe

Goat Cheese and Sausage Stuffed Mushrooms

by Chef George Duran

Ingredients

  • 1.0 count sausage link (mild or spicy), cooked and finely chopped
  • 6.0 fresh goat cheese
  • 1.0 tablespoons chopped fresh thyme
  • 0.25 cups bread crumbs
  • 0.25 cups grated Parmesan cheese
  • 1.0 tablespoons unsalted butter, melted
  • 12.0 count medium button mushrooms, stems removed
  • 1.0 tablespoons minced Italian parsley, for garnish (optional)
  • kosher salt and black pepper

Equipment

Brava metal tray

mixing bowls

Nutrition Information

Allergens: None

Tags

  • Chef's Picks
  • Starter
  • Christmas
  • Thanksgiving
  • American
  • Californian
  • Fall
  • Metal Tray
  • Pork
  • Recipes
  • Sausage
  • Serves 4
  • Sides
  • Snack
  • Vegetables
  • Weekend
  • Winter
  • Year Round

Instructions

  1. 1

    Prep mushrooms

    • In medium bowl, combine sausage, goat cheese, thyme and a pinch of salt and pepper; stir well.
    • In a separate bowl, stir together bread crumbs, parmesan cheese and butter.
    • Fill each mushroom cap with stuffing mixture and top with bread crumb mixture. You may have some bread crumb mixture left over.
    • Arrange mushrooms in Zones 1, 2 and 3 of Brava metal tray.

  2. 2

    Roast mushrooms

    • Slide metal tray into top shelf.
    • Select “Goat Cheese and Sausage Stuffed Mushrooms” on your touchscreen and follow instructions.

  3. 3

    Serve

    • When your food is done, transfer to serving platter or individual plates.
    • Sprinkle parsley on top of mushrooms, if using, and serve.