Stuff Your Own Mushroom Sliders
Name your topping for these delicious little seasoned stuffed baby portabella sliders that are sure to make a savory mouthful.
- Choice of cheese: havarti, asiago, Swiss
- Choice of meat: sausage, bacon, shrimp
- Choice of veggie: potato, tomatoes, spinach
Version One: Meat and Potatoes
Ingredients
- 1 Tbsp Villa Frizzoni® canola oil
- 14 oz Prairie Creek® cooked sausage, diced
- 15 oz Bountiful Harvest® diced potatoes
- 1 tsp Culinary Secrets® dried sage (RFS# 24662)
- Salt and pepper to taste
- ½ c Cobblestreet Market® cubed dilled Havarti cheese (RFS# 71490)
- Portabellini mushrooms, stem removed (RFS# F0402)
Preparation
- In a large frying pan, heat oil over medium heat.
- Add sausage, diced potatoes, sage, and salt and pepper. CCP: Cook until minimum internal temperature of 165°F has been reached.
- Remove from heat and mix in Havarti cheese.
- Place 1 Tbsp of mixture in each mushroom.
- Bake in a greased oven-proof frying pan or baking sheet in a 350°F oven for 10 minutes or until cheese is melted.
Servings: 4 cups mix (enough to stuff 64 mushrooms)
Version Two: Italian style
Ingredients
- ½ c Good Roots® spinach, chopped
- ½ c Villa Frizzoni® marinara sauce
- ¼ c Prairie Creek fully cooked bacon bits
- Villa Frizzoni® shredded Asiago cheese
- Portabellini mushrooms, stem removed
Preparation
- In a large bowl, mix the spinach, marinara sauce, and diced bacon.
- Place 1 Tbsp of mixture in each mushroom.
- Top with Asiago cheese.
- CCP: Bake in a greased oven-proof frying pan or baking sheet in a 350°F oven for 10 minutes or until cheese is melted a minimum internal temperature of 165°F is reached.
Servings: ¾ cup mix (enough to fill 12 mushrooms)
