We were grilling Salmon and looking for something to have as a side dish. I had four large mushrooms and decided to stuff them and use as our side dish. If you do not have Andouille, use any sausage you have on hand and use any type of greens you have also. Mais C’est Bon!!
Stuffed Mushrooms
- 4 large mushrooms
- 1 clove garlic
- 1/2 cup onion
- 2 Tbl Andouille
- 1 1/2 Tbl celery tops
- 1 1/2 cups fresh greens (Spinach and Arugula)
- 1 Tbl Olive Oil
- 1 Tbl Cream Cheese (dill and garlic)
- Seasoned bread crumbs
- Salt
Clean and de-stem mushrooms. Finely chop mushroom stems, onion, garlic, celery tops, and andouille. Heat olive oil in iron skillet and saute seasonings for approximately 5 minutes. Chop greens in small pieces and add to seasoning and cook until wilted, salt mixture. Turn heat to low and add cream cheese. Mix until melted and blended.
Blanch mushrooms in boiling water and drain. Once drained, salt mushroom caps and fill with mixture, stuffing the cap. After filling the caps, take each cap and wrap your fingers around it, sprinkle bread crumbs on top and pat down. Place mushrooms in small baking dish and bake at 350 degrees for 15 minutes, turn to broil and cook for 4 minutes, turn back to 350 degrees and cook another 10 minutes. Serve as a side dish.
