How is it possible that it’s already the last week of the year?! I feel like I say this every year, but this year really seemed to fly by. With the end of the year just a few days away that means there will be plenty of celebrating. My favorite part about New Year’s Eve is making delicious appetizers. This year I will definitely be serving these Sausage and Gorgonzola Stuffed Mushroom!
How do you spend New Year’s Eve? For me it’s most often spent at home. I used to enjoy going places, but in my ripe old age of 30 I now prefer to stay in, eat a few appetizers, have a special drink, enjoy one last decadent dessert, and play some games. Not only does it feel safer being at home instead of a huge crowd, but BONUS I get to be in my comfy elastic waisted pajama pants and slippers! I mean who wants to be filling themselves with delicious food in a pair of tight jeans or a party dress? Yeah I didn’t think so.
This week I’ll be sharing a few delicious and easy to make appetizers for you to serve at your own party if you’re hosting one, or if you’re like me, to share with your husband and cats. Let’s get the party started with these delicious Sausage and Gorgonzola Stuffed Mushrooms! If you love mushrooms like my husband and I do then you will love this super easy and oh so tasty appetizer. If you’ve never made stuffed mushrooms they are much easier to make than they appear.
To make the stuffed mushrooms simply wipe the mushrooms clean and pull out their stems. Rub them with a little olive oil or cooking spray and place them on a baking sheet lined with foil. Now for the filling, half of which ended up in my mouth before making it into the mushroom caps. I started with one link of Italian chicken sausage, casing removed. I cooked and crumbled it in a small sauté pan. Once it was cooked I removed it and added fresh spinach cooking it until it was wilted. I removed the spinach and squeezed out all the liquid then mixed it in with the sausage crumbles. I seasoned the sausage and spinach with salt, pepper, garlic powder, and thyme, then stirred in the gorgonzola crumbles and a tablespoon of panko breadcrumbs. I filled the mushroom caps with about a tablespoon of filling then sprinkled a little more panko on top. The stuffed mushrooms baked in the oven for about 15 minutes, just until they were lightly browned and the gorgonzola was slightly melted.
Not only were the Sausage and Gorgonzola Stuffed Mushrooms a piece of cake to make, but they look and taste equally amazing! I love the combination of the pungent gorgonzola cheese with the salty slightly spicy Italian sausage. They are the perfect one bite appetizer and will leave your guests smiling and grabbing for more!
- 12 cremini mushrooms, stems removed
- 1 Italian chicken sausage, casing removed
- 5 ounces baby spinach
- 1/4 teaspoon dried thyme
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon garlic powder
- 1/3 cup gorgonzola cheese, crumbled
- 2 tablespoons panko breadcrumbs, divided
- Preheat oven to 400 degrees then line a baking sheet with foil and spray it with cooking spray.
- Wipe the dirt from the mushrooms with a damp paper towel and remove the stems.
- Spray the mushroom caps with cooking spray or rub them with a little olive oil.
- Place the mushroom caps on the prepared baking sheet and set aside.
- In a small skillet over medium high heat, cook and crumble the sausage.
- Remove the cooked sausage from the skillet and place it in a medium sized bowl.
- Add the spinach to the skillet and cook it until it is wilted.
- Remove the spinach from the skillet and let it cool.
- Once the spinach is cool squeeze out all of the excess liquid then add it to the bowl with the sausage.
- Add the remaining ingredients to the sausage and spinach mixture.
- Combine all of the ingredients together with a fork them spoon about a teaspoon of the mixture into each mushroom cap.
- Sprinkle the stuffed mushrooms with the remaining tablespoon of panko.
- Bake the mushroom for 15 minutes or until the cheese has started to melt and they are golden on top.