Delicious with wine or cocktails. Photo
Want a hot and hearty hors d’oeuvre with cocktails? This sausage-stuffed mushroom recipe can be made up to 48 hours in advance, then baked right before you’re ready to serve.
Baby portabella mushroom caps are stuffed with goat cheese, sausage and dried cranberries to create these a most attractive appetizer. A perfect party starter, stuff your mushroom caps up to 48 hours before you’re ready to serve, then bake when needed!
Ingredients For 15 Mushroom Caps
1. PREHEAT oven to 400°F.
2. COMBINE goat cheese, sausage, cranberries and garlic in a small bowl.
4. SPOON filling into the center of each mushroom cap. Spray each mushroom with a thin layer of nonstick olive oil spray and place on a 13″ x 9″ baking sheet. Bake for 15-20 minutes, or until mushrooms are soft and goat cheese filling is golden.
This recipe was created by Cheekykitchen works exclusively for Good Cook. Visit GoodCook.com for more delicious recipes.
Find more recipes for in THE NIBBLE’S Appetizers & Hors d’Oeuvre Section.
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