Stuffed mushrooms with sausage, pumpkin and cornbread

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 24

Nutritional value per serving:

Calories 66, total fat 5 G., saturated fats 2 G., proteins 2 G., carbohydrates 5 G., fiber 0 G., cholesterol 11 mg, sodium 97 mg, sugar 0 G.

Mushroom caps are filled with a filling of fried sausage, pumpkin, crumbled cornbread, green onions, and cheese and baked in the oven until the cheese inside is gooey and the filling is crispy on the outside. A perfect appetizer for a special occasion!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Mushrooms

24 large white or brown button mushrooms, patted clean, stems removed and finely chopped for filling
2 tablespoons extra-virgin olive oil

Filling

55 g butter
1 cup finely chopped butternut squash
0.5 cup crumbled fried sausage
0.5 cup grated Asiago cheese
2 tbsp chopped green onions
1 cup crumbled cornbread

Ingredient Substitution Suggestions

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Recipes with similar ingredients: champignon mushrooms, pumpkin, Asiago cheese, cornbread, minced sausage

Cooking the dish according to the recipe:

Preheat oven to 220°C.
Mushrooms:

If the mushroom caps are very round, cut a thin slice off each top so they're slightly flattened and stand upright, gill-side up. Toss the caps in a large bowl with olive oil and 1/4 teaspoon salt.

Pumpkin:

Melt the butter over medium heat. Add the sliced mushroom stems and pumpkin and cook, stirring occasionally, until softened, 6-8 minutes. Transfer to a large bowl, sprinkle with 3/4 teaspoon of salt, and set aside.
Add the sausage, Asiago, and green onions to the cooled mushroom and squash mixture. Stir in the cornbread to moisten.
Fill each mushroom cap with an equal amount of filling and transfer the stuffed mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling on top is golden brown and crispy, about 15 minutes. Let cool for 5 minutes and remove from the baking sheet.