Sausage and Goat Cheese Stuffed Mushrooms

SO, last night I was in the kitchen browning a pound of bulk sausage with a bit of chopped belle pepper, onion, and celery mix for stuffed mushrooms, when…

 

God started doing this outside my window–

 

 

Gorgeous, right?

I tried to stay on task. Once the sausage was browned, I added an 8 ounce block of cream cheese to the mix, along with a fourth cup of grated goat cheese. As I stirred the mixture to let the cheeses melt, I added a couple teaspoons of minced garlic, some crushed red pepper flakes, and a bit of onion power along with some coarse salt and black pepper. While that all simmered on low, I began prepping some sweet potato fries, but the scene outside my window continued to grow more and more beautiful and I was afraid I was going to slice off a digit stealing glances at it. It seemed wise to put the knife down and go outside for another pic, and then, another.  Alas, I couldn’t come close to capturing the exquisite details!

Back inside I went. It was time to stuff the mushrooms. Hmm…did I tell y’all that I rinsed the mushrooms first and removed the stems? Yeah. Sorry about that. This is a stream of consciousness recipe– and it’s free so you get what you paid for. *insert big grin!* I also chopped up some of the less woody parts of the stems and added them to my mixture, andddd some crushed croutons. (I would normally add panko crumbs, but I was all out, and they don’t call me the Queen of Substitution in this family for nothing!)

And now, the art of stuffing. Experience here, folks. Take a teaspoon and get some of that goodness you’re trying not to eat asap and stuff it down into the belly of those ‘shroom. With the next spoon you can pile it up to the high heavens. If you try to stuff them with a larger spoon you will not  get the good stuff down into the mushroom and that’s almost a sin. Almost. Oh, and  depending on how many mushrooms you’re stuffing, you may have some filling left. This is not a bad thing. Don’t worry. Be happy! (I’m singing now and you’re glad you can’t hear me.)  The next day, you can slather that meat mixture on some french bread and toast it! YAS!

 

 

I may or may not have attempted more pics outside as the mushrooms cooked at 350 for 20-25 minutes. This is the best of what I could do for y’all on the sunset front. God’s just too good at what He does.

 

 

And this– this is the finished version of those mushrooms. Or, this was the finished version. They “be” long gone now.

 

 

I shall now attempt to list those ingredients in case you lost me. Later gator~

Sausage and Goat Cheese Stuffed Mushrooms

1 pound ground sausage
1 dozen large mushrooms
1 cup chopped celery, onion, and green bell pepper
1 8 ounce block cream cheese
1/4 cup grated goat cheese
1 cup crushed croutons (or Panko crumbs!)
2 teaspoons minced garlic
1 teaspoon crushed red pepper flakes
1 teaspoon onion powder

Directions: Wash mushrooms, removing stems. Trim and diced the less woody parts of the stems and save them to add to the stuffing mixture.  Brown sausage with chopped veggies. Add cream cheese and goat cheese. Stir to melt. Season with the rest of the ingredients and stuff your mushrooms caps. Bake mushrooms at 350 degrees for 20-25 minutes or until your mushrooms are browning. The stuffing mix is already cooked, you just want it heated through and through. ENJOY!

Hugs, Shellie