Guide 2 the Good Life

Mm! Wouldn’t you love to get a bite of that above? Here’s my easier-than-it-looks recipe for bite-sized stuffed mushrooms. Perfect to make with day old crusty bread.

What’s great is that you can make this out of whatever is lying around the house. I’ll throw in left over sausage and day old bread, let’s not waste!

Ingredients: to make 6 stuffed mushrooms

• 6 bite sized mushroom caps (washed/stem removed). I like to buy “baby portobella’s” at Trader Joe’s, but you can use crimini or even white mushrooms.
• 1 can of diced tomatoes or 2 fresh (roma) tomatoes diced
• 4 leaves fresh basil, or 1/2 tablespoon Italian seasoning
• 1 sweet or hot Italian sausage (optional)
• 1/2 onion, diced
• 1-4 cloves garlic, depending on how
• 6 inches worth of day old bread. (about 2 fist sized rolls), cubed
• your favorite hard cheese (parmesean, asiago, fontina, or all of the above)
• Secret ingredient: 1 tablespoon of ketchup (shh! don’t tell anyone)

Directions: A cast iron skillet works best, but your average frying pan will do!

1.  Saute onions, in olive oil until they become translucent. Add garlic now if you want the taste to be mild. A pinch of red pepper flake is optional here if you want a kick!
2. Take sausage out of the casing and brown with the onions.
3. Toss in diced tomatoes and herbs. and let it simmer for 5 mins. Salt and pepper to taste now. I like using white pepper rather than black. Add garlic now, after the simmer is over,  if you want the taste to be sharp.
4. Mix in cubed bread, let it soak up the tomato sauce over low head. Stir in the ketchup and mix well.
5. Scoop the mixture into the caps of the mushrooms, pack it into little mounds.
6. Pop them in the over for 10-15 minutes at 300*F (you just want the mushrooms to sweat and become softer).
7. Remove from oven, garnish with shredded cheese and basil leaves.

Enjoy!