Bring Cecil’s Stuffed Mushrooms to Thanksgiving dinner and your family and friends will be thankful they invited you!
Cecil's Stuffed Mushrooms
Ingredients:
- White button mushrooms - 30-36 (depending on size)
- Andouilli Sausage - 1 lb
- Green Pepper (minced) - 1/2
- Red Pepper (minced) - 1/2
- White onion (minced) - 1/3
- Parmesan Cheese (shredded) - 1 c
- Plain Bread Crumbs - 1/2-1 c
- Cecil's Secret Sauce - 1/3 c
- Butter - 5 TBSP
- Garlic powder - 1/2 tsp
- Salt & Pepper - To Taste
Instructions:
Begin by twisting and removing the stems of each of the mushrooms and set the mushroom tops on a greased cookie sheet. Mince the mushroom stems and set aside. Remove the andouille sausage from its casing (if necessary) and add to a large sautee pan on medium heat. Break the sausage smaller chunks as it cooks.
Add 1 TBSP butter, minced mushroom stems, green peppers, red peppers, onions, garlic powder, salt and pepper. Stir constantly for about 30 seconds and add Cecil's Secret Sauce. Heat the sauce through and simmer for about 2 minutes. Add the remainder of butter, and begin adding bread crumbs, stirring until you reach a consistency similar to Thanksgiving Day stuffing.
Remove from heat, add half of the parmesan cheese to the stuffing mixture, and stir until just combined. Spoon the stuffing mixture into the mushrooms, mounding generously. Top each mushroom with the remaining parmesan cheese. Place baking sheet in a preheated oven and bake at 350 degrees Fahrenheit for about 15 min, or until the cheese has melted. Drizzle with olive oil and enjoy!
Used your last bottle of Cecil’s Secret Sauce to make this recipe? Buy more here!
If you loved this recipe, try out another of our Appetizer Recipes.
Fungi not your favorite? Then check out another of our Recipes.
