This year I was asked to bring an appetizer for everyone to enjoy. I asked Matt what he wanted and he said stuff mushrooms...so stuffed mushrooms is what I brought.
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Since I knew we would be likely experiencing a high dose of carbs for the main course, I went for a low carb version of stuffed mushrooms and added some spice to make the mushrooms more satisfying.
Spicy Stuffed Mushrooms
24 large white mushrooms, cleaned
2 tbsp olive oil
1 lb spicy chicken sausage (any italian sausage would work)
1/2 c sliced scallions
4 cloves garlic, minced
1/2 tsp dried oregano
1/2 tsp dried basil
1/4-1/2 tsp red pepper flakes
1/2 c + 2 tbsp mozzarella cheese, shredded
2 tbsp grated parmesan cheese
Heat oven to 400F. Remove stems from mushrooms and chop finely to equal 1/2 cup (save or discard leftover stems). Place mushroom caps in bowl and toss with 1 tbsp oil. Arrange caps, gill side up, on baking sheet.
Heat 1 tbsp oil over medium heat in skillet. Add sausage, scallions, garlic, seasonings and mushrooms stems. Stir and break sausage into smallest pieces possible until cooked through, about 5 minutes. Remove from heat. Add 1/2 c mozzarella and 2 tbsp parmesan cheese; stir just until cheese melts.
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Stuff mushroom caps with mixture. Sprinkle with 2 tbsp mozzarella.
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Bake until cheese has melted and mushrooms are tender; about 10-12 minutes.
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The mushrooms were a hit and Thanksgiving was a wonderful day. Matt and I are truly blessed to have people that care so much about us in Anchorage...where we are so far away from our own families.
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For the rest of the evening, we relaxed and spent some quality time with Rio. I think she was pretty tired because she dosed off pretty quickly. Such a cutie.
I hope you all had a great day!