Sausage & Goat Cheese Stuffed Mushrooms

Did you know that you are not supposed to "wash" mushrooms?  Since they are sponges, if you wash them under water, they will absorb the water!  So, wet a paper towel, wring it out and gently wipes down your shrooms!

I know this is NOT normal, but my kids LOVE mushrooms.  Like when I say they love them, I mean LOOOOVVVEEEE...we eat 4-5 pints of fresh mushrooms per week.  Yes, really.  You will see them in lots of my recipes because my kids eat them so well.  It all started with vegetable beef stew.  When I was pregnant with the girls I used to eat a lot of homemade vegetable beef stew, trying to pack in the veggies, having such a hard time getting them in, and of course it was Winter.  When I was trying to get Tucker to eat it, I would call it Beetle Bug Stew.  I would point to different veggies in it and say they were grasshopper bodies (green beans), ladybugs (red beans), and such...well the mushrooms were slices so I said they were butterfly wings.  I will never forget taking him out on date night and him asking the waitress for pizza with pepperoni and butterfly wings, lol lol....she must have thought I was crazy...but the kid has loved them ever since!  So this recipe was just for him!

What you need...
1 pint of mushroom, wiped clean with a damp paper towel, 1/2 the stems reserved
1-2 tablespoons Marsala or balsamic vinegar
2 tablespoons olive oil
1 cup sausage, cooked and drained, I used turkey sausage here but you can use ground turkey too!
1 tablespoon olive oil
1 garlic clove, chopped
1/4 cup onion, chopped
1/4 cup goat cheese
2 tablespoons parsley, chopped

Preheat the oven to 400F.  Place the mushroom caps into a dish and drizzle with Marsala and 2 tablespoons olive oil, set aside.  Mince reserved mushroom stems, garlic, onion together.  Add 1 tablespoon olive oil, sausage, minced veggies to a sauté pan and sauté on medium heat for 7 minutes.  Add parsley and goat and continue cooking and stirring to combine and melt the cheese, about 3 minutes.  Remove from heat.  Place mushroom caps into an oven safe dish.  Using a tablespoon, fill each mushroom cap with the sausage mixture (I used exactly all of it).  Place into the oven and roast for 30 minutes.  Serve warm.

Minced garlic, onion, mushroom stems.

Saute on medium heat for 7 minutes.

Add parsley and goat cheese and cook 3 minutes.

Once melted and creamy, remove from heat.

Place mushroom caps into oven safe dish.

Stuff with sausage mixture.

Bake at 400F for 30 minutes.

Serve warm - they didn't last long!