Bex's Savory Sausage Stuffed Mushrooms

Bex's Savory Stuffed Mushrooms

I just made these for a friends annual Holiday Cocktail Party and Everyone just loved them!!  They are super easy to make and I made the stuffing beforehand and just assembled at her house and cooked them there, but these can totally be made in advance and are just as good served at room temperature as they are served warm.   I used a Sweet Italian Turkey Sausage but any kind of Sausage would work for this recipe and the next time I make them I'm going to use a nice Spicy Sausage to give them a bit of kick!!

I hope you enjoy!

Ingredients:

2- 16 oz packages of White Button Mushrooms

1 lb Italian Sausage 

1 Sweet Onion - finely chopped

2 Garlic Cloves - finely minced

1 c Panko Bread Crumbs

1 c Parmesan Cheese

4-5 dashes of Worcestershire Sauce

Pinch of Crushed Red Pepper Flakes

Large Pinch of Kosher Salt

5-6 Grinds of Fresh Cracked Black Pepper

Directions:

Prepare the mushrooms by plucking the stems off and place the caps aside to fill later,  the stems need to be finely chopped and will be added to the sausage when it cooks.    

Brown the sausage on medium high heat in a non-stick saute pan along with the chopped up mushrooms stems, onions, garlic, red pepper flakes, Worcestershire sauce as well as the salt & pepper.  

Take mixture off of the heat and put into a large enough bowl to mix in the other ingredients of the Panko bread crumbs and Parmesan cheese.

Mixture ready to be stuffed into the mushroom caps at this point but also can be refrigerated overnight if necessary and used later (don't wait too long though as the mushroom caps will start to wilt).

After stuffing the mixture into the mushroom caps, place them onto a foil-lined baking sheet and bake at 

375 degrees for 8-12 minutes (time will vary depending on how big the mushroom caps are - just check them after the first 8 minutes and you'll know if they need more time or not.

I hope you enjoy this recipe!

Oatmeal Raisin Cookies

INGREDIENTS:

1 stick softened butter

1/2 c sugar

1/2 c brown sugar

2 eggs  (best to use room temperature eggs when baking)

1 1/2 c AP Flour

2 c oats

1/2 tsp cinnamon

1/2 tsp salt

2 tsp baking powder

1/2 c milk

1/2 tsp vanilla (or almond extract)

dash fresh nutmeg

1 1/2c raisins (or dried cranberries or dried cherries)

Makes 3-4 doz.

Pre-Heat Oven to 350 degrees

Use an electric mixer to cream together butter and sugars, add eggs one @ a time until combined.

In a separate bowl, combine flour, oats, cinnamon, nutmeg, salt and baking powder and stir together.

Add the raisins (or whichever dried fruit you are using) into the dry mixture and toss together.

Alternating with the milk, add the dry mixture to batter by hand a little at a time. Stir in vanilla.

Drop by teaspoonfuls about 1 1/2 inches apart on a cookie sheet lined with parchment paper (or spray cooking spray on the cookie sheet).

Bake 10-12 minutes.  Cool for 2 minutes on cookie sheet before moving onto wire rack to cool completely. 

Humingbird Cake

Humingbird Cake

This is such a Fabulous cake to make for any special occasion and it is Super Easy - And Lord knows I'm not a baker!   The first time I ever made it was for Easter Sunday and it was loved by everyone!!  It is a real show-stopper and so very moist and who doesn't like cream cheese frosting!?!?

I hope you Enjoy!!

Ingredidents:

3 c flour

2 tsp cinnamin

1 tsp baking soda

1 tsp salt

1 c sugar

1 c brown sugar

3 eggs

1 c oil

2 tsp vanilla

1 c crushed pineapple

4 ripe bananas mashed

1 c roasted walnuts

Frosting:

2 - 8 oz pkgs of cream cheese - softened

1 c butter - softened

1 lb. powdered sugar

2 tsp vanilla

Directions:

Pre-Heat oven to 350 degrees.  Grease and flour 2 - 9 inch round cake pans and set aside (or use Pam Baking spray).

Sift together the first 4 ingredients into a large mixing bowl (if you do not have a sifter, them simply use a whisk to mix together the ingredients, this will break up any lumps). Beat sugars, eggs, oil and vanilla.  Add the pineapple and mashed bananas to the sugar mixture until well blended.  Slowly add the flour mixture to the egg mixture until well blended and then stir in the roasted walnuts. 

Pour half the batter into each of the pans and bake for approximately 35 minutes - Test with a toothpick to come clean for doneness.

Cool the cakes for 2 minutes in the pans, then turn out onto cooling racks to cool completly.

To prepare frosting: Mix together the cream cheese, butter and vanilla with an electric mixer until smooth and creamy.  Gradually add in the powdered sugar.