Ingredients:
8- 12 large mushrooms
1 lb. ground sausage
3/4 tbs minced garlic
1 small onion, finely diced
1 cup freshly grated smoked gouda cheese
1 tbs Worcestershire sauce
1/2 tbs Louisiana Hot Sauce
1/2 of an 8-ounce package cream cheese, room temperature
Olive oil
1 tbs sweet cream butter
Instructions:
1. Remove stems and the excess film lining from mushrooms.
2. Dice about 3 tablespoons of stems.
3. Scramble ground sausage until cooked through.
4. Remove sausage from pot using a slotted spoon to leave remaining oil from sausage and set sausage aside.
5. In the same pan melt 1 tbs of butter and sauté garlic, onions, and stems until golden. Place in a bowl and set aside.
6. In the same pan add about 1/2 c water and add mushrooms with the open cavity upright.
7. Sprinkle mushrooms with salt to taste and steam mushroom caps about 10 minutes covered.
8. In a large bowl mix gouda cheese, cream cheese, sausage, Worcestershire sauce, Louisiana
9. Brush foil lined pan with olive oil.
10. Place steamed mushroom caps cavity side up then stuff 'til your heart's content!
11. Bake uncovered at 350 degrees for about 15- 20 minutes (until mushrooms are tender and topping is SLIGHTLY golden brown)
12. Sprinkle some additional gouda cheese on top and cook another 4-5 minutes.
For breakfast simply serve with a side of eggs. For dinner serve with a seared ribeye steak marinated in Worcestershire sauce. YUMMMMM!!!!
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