Robin’s BBQ Specialty!
Ingredients
- 24 large capped Shiitake mushrooms
- 1/2 lb italian sausage, ground
- 1/2 cup dried bread crumbs
- 1 8 oz package cream cheese
- 2 tbs chopped parsley
- 1 tbs lemon juice
- 1 tbs minced garlic
- 1/4 cup Parmesan Cheese
- 2 tbs olive oil
- 1 or 2 jalapeños, finely chopped if desired for heat
Destem the mushroom caps, place them gills up on a tinfoil lined baking sheet and set aside.
In a skillet, cook the sausage in the olive oil until cooked through. Drain the fat from the meat. Then stir in the bread crumbs.
Separately, combine the cream cheese, parsley, lemon juice and garlic until nice and smooth. (To make the mushrooms spicy, add the chopped jalapeños.)
Add the sausage to the cream cheese mixture. Then, fill each cap with the mixture. Sprinkle Parmesan cheese on top.
Bake in the oven for about 15 minutes or until the mushrooms are tender and slightly golden brown. If you are using a barbeque, place them on the grill and let them cook for about 15-20 minutes, checking them often to ensure they don’t burn.
Find more delicious Shiitake Mushroom recipes at tophatmushrooms.com