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olive oil onion red pepper salt garlic tomatoes honey white mushrooms ground sausage Parmesan cheese garlic shredded Monterrey Jack
Viewed: 30 - Published at: 4 years agoIngredients
- 2 Tablespoons Olive Oil
- 1/2 whole Onion, finely chopped
- 1 teaspoon Crushed Red Pepper
- Salt To Taste
- 1 clove Minced Garlic
- 28 ounces, fluid Canned Diced Tomatoes And Their Juices
- 1 Tablespoon Honey
- 12 whole Large White Mushrooms, Stems Removed And Reserved
- 1/2 pounds Ground Sausage
- 1/4 cups Grated Parmesan Cheese
- 1 clove Minced Garlic
- 1 cup Shredded Monterrey Jack Or Other White Melting Cheese
Method
- Preheat the oven to 375 F and heat a large skillet to medium heat on the stove top.
- First make the marinara.
- Into the skillet, add the olive oil, onion, crushed red pepper, and a sprinkle of salt.
- Cook for 2 minutes to soften the onion, then add the garlic.
- Cook for 2 minutes more and add the tomatoes and honey.
- Let the sauce come to a simmer, then taste and add salt to your preference.
- Turn the heat off.
- In an oven-proof skillet or dish large enough for all of the mushrooms (I used a 10-inch round skillet), spread about half of the marinara sauce.
- In a food processor, blend the mushroom stems until finely chopped.
- Add the mushroom stems, sausage, Parmesan, and minced garlic into a bowl.
- Mix together, then form into mounds and heap it into the mushrooms.
- Nestle the stuffed mushrooms (we want the filling to heap over the mushrooms) in the marinara sauce and sprinkle the entire dish with the grated cheese.
- The marinara should come about halfway up the mushrooms, but no more.
- If it doesnt, add a little bit more.
- Reserve any leftover marinara for another use.
- Bake the mushrooms at 375 F for 30 minutes until the mushrooms are tender and the cheese is browned and bubbly.
- If the cheese browns before the mushrooms are cooked, tent with foil and continue cooking for 10 more minutes.
- Serve as an appetizer or with bread or pasta as an entree.
- Enjoy!
