Sausage and Goat Cheese Stuffed Mushrooms

  • 18-20 baby bella mushrooms, washed with stems removed
  • 10 ounces goat cheese
  • 1 16 ounce tube of Italian sausage
  • 1/4 cup panko breadcrumbs, plus extra for sprinkling
  • ½ cup sundried tomatoes; chopped

Preheat oven to 400 degrees. Place mushrooms on baking sheet, caps down. In a bowl, mix together the goat cheese, sausage, breadcrumbs and sundried tomatoes.

Place mixture into mushroom caps. Sprinkle tops with extra breadcrumbs. Bake in preheated oven for 15-18 minutes, until mushrooms are tender and breadcrumbs are turning golden. Serve warm from oven.

Heather Dombos comes from a long, southern tradition of hospitality and hearty cooking. You can usually find her in the kitchen whipping up something special for family and friends.

Leave a Reply

Your email address will not be published. Required fields are marked *