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.
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!