Nothing says yummy in your tummy like sweet and sassy stuffed mushrooms. This is a quick summer treat to help you beat the heat. Enjoy y'all!
24 large button mushrooms, cleaned, stems removed(reserve stems)
about 1 pound cherries-pitted, stems removed
2 tablespoons Feta cheese
8 oz. apple maple chicken sausage
1 cup cooked wild rice
1 teaspoon fennel seeds
ground peppercorns and sea salt to taste
2 tablespoons olive oil
Preheat oven to 400º F.
Place mushroom caps on foil-lined baking sheets; set aside.
Remove sausage casings if needed.
In a skillet, heat olive oil over medium heat cook mushroom stems, fennel and crumble sausage until brown, drain. Remove from heat
Combine wild rice, chopped cherries, feta cheese, pepper and salt, add sausage mixture.
Fill each cap with sausage mixture. Sprinkle with feta and chopped cherries if desired.
Bake for 14 to 16 minutes or until mushrooms are tender and lightly browned.
For the finishing touch, drizzle with olive oil.
Where I party: