Here are the recipes for the appetizers I’m serving up 2 hours prior to the Thanksgiving buffet dinner. I figured I’d post the recipes now before the kitchen chaos begins…
2 pkgs 16 oz fresh white mushrooms
1 lb pork sausage, cooked & browned
1 onion, chopped
2 cloves garlic, minced
2 tablespoon italian seasoning
1 cup powdered Triscuits (which I processed in a food processor)
1 cup shredded gruyere cheese
Preheat oven to 375.
Brown sausage in pan with onions, garlic and 1 tablespoon italian seasoning.
Place cooked sausage mixture in a bowl and add Triscuits, cheese and remaining italian seasoning. Toss gingerly to combine.
Prep mushrooms and discard stems. (You can chop the stems and add to stuffing mixture if you prefer)
Carefully fill each mushroom cap with the filling.
Place mushroom caps on a mini muffin pan or lightly greased baking sheet.
Top each filled mushroom with additional shredded cheese, if desired.
Bake in preheated oven for 10-12 minutes or until cheese is melted & browned.