Stuffed Sausage + Mushroom Eyeballs
A YUMMY autumn appetizer idea! Super quick and easy to WHIP up! Best served with fresh Rustic Oven sourdough!
Ingredients
- 16 large white mushrooms
- 8oz cream cheese, softened
- 1/2 cup cooked sausage
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1 Tbsp Jacobsen’s Italian Sea Salt
- 1/4 tsp Jacobsen’s freshly ground black pepper
- 16 small olives (pitted, for “pupils”)
- Stock Market Wild Mushroom & Sage Olive Oil
- Stonewall Kitchen Tomato Herb Bruschetta Spread
Directions
Preheat your oven to 375F. Clean the mushrooms with a damp cloth and remove the stems. Set the caps aside and finely chop the stems.
In a mixing bowl, combine the chopped mushroom stems, cream cheese, cooked sausage, Parmesan cheese, minced garlic, parsley, Jacobsen’s Italian Sea Salt, and Jacobsen’s freshly ground black pepper; mix well until combined. Spoon the filling into each mushroom cap, pressing down slightly to pack it in.
Drizzle Stock Market Wild Mushroom & Sage Extra Virgin Olive Oil on a baking sheet. Place the stuffed mushrooms on the prepared sheet, spacing them out evenly. Press a small olive into the center of each stuffed mushroom to create the “pupil” effect.
Bake in the preheated oven for about 20-25 minutes, or until the mushrooms are tender and the filling is bubbly and golden.
Allow to cool slightly before serving. Place a 1/4 tsp of Stonewall Kitchen Tomato Herb Bruschetta Spread.
Enjoy!
