stuffed mushrooms

Stuffed mushrooms are versatile and succulent! They can be made with crab meat, with cheese filling, or any number of ways and make for a delicious appetizer.  For my stuffed mushrooms I chose to stuff with couscous and sausage.  The soft mushroom paired quite nicely with the sausage and served warm the whole thing burst with flavor.


stuffed mushrooms

serves 2

5 baby bella caps (1.5″ diameter)

2 tablespoons olive oil

1 link chorizo, uncooked

3 tablespoons minced onions

1 clove garlic, crushed

splash white wine

1/2 teaspoon cumin

1 teaspoon fresh thyme

1/2 cup couscous

2 tablespoons parmesan, grated plus extra for dusting

Preheat oven to 425F.  Cut the stems off your mushroom caps and hollow out the gills with a spoon.  Meanwhile, in a medium saute pan over high heat, add olive oil and crumble chorizo into pan to cook.  Add onions and garlic and mix well.  Cook 3-4 minutes then add a splash of white wine, cumin, and thyme.  Stir over high heat until sausage is fully cooked then add couscous and 2 tablespoons parmesan.  Stuff your mushrooms with sausage-couscous mixture and dust with additional parmesan cheese.  Bake caps for 20 minutes, allow to rest and serve warm.  Enjoy!


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