After the holidays are over, I am not always the first person to volunteer to make dinner. I usually spend so much time in the kitchen prepping, making, and cleaning up holiday meals that I am not too keen on spending anymore time in the kitchen come January 1st. Simple dishes that require very little prep and use up the leftovers are the name of the game in our house for most of the first few weeks of the new year.
Oddly enough one of our current staples is a simple dish that started out as a family favorite at every holiday meal. A few years ago, my mom accidentally created a side dish from leftover ingredients that became an instant favorite . Did I mention that she came up with it while making the stuffing for Thanksgiving? Well she did. My mom has always put sausage and mushrooms in the stuffing and one year she happened to have extras laying around that she didn’t want to go to waste. We proceeded to remove the stems from the mushrooms and stuff the caps with the sausage before popping them in the oven. It was such a simple concept but became such a hit.
When Pete celebrated his first Thanksgiving with my family, he fell in love with my mom’s stuffed mushrooms so much so that he checks, double checks, and even triple checks to make sure that she will be making the mushrooms. This year was no exception. When it became more like a gentle nagging, I decided that it was about time to think about ways to really make my mom’s simple stuffed mushroom caps really shine. The mushrooms have always been tasty but I always felt that could have been tastier.
At first, I decided that adding a little bit of shredded cheese and some salt and pepper to the sausage would do the trick. The sweetness of the maple sausage really worked well with the cheese but I still felt like something was missing. The stuffed mushrooms needed a bit of spice to make the flavors pop. On my next attempt, I added a hint of paprika and chili powder. That little bit of spice was the perfect compliment to the sweetness of the sausage and the savory of the cheese and mushrooms. These mushrooms are a perfect appetizer or side dish for any meal. They can also be the main course, which is how Pete and I have been enjoying them lately.
- 1 pound maple pork sausage
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ½ cup + ¼ cup shredded Parmesan cheese
- 1 pound white mushrooms, washed and with stems removed
- Preheat the oven to 325 degrees Fahrenheit.
- Combine the sausage, salt, pepper, paprika, and chili powder in a medium mixing bowl. Mix well so that the spices are spread evenly throughout the sausage. Add ½ cup of the shredded cheese and thoroughly mix.
- Line a baking sheet with parchment paper. Spread the mushroom caps out on the parchment paper. Using spoons, create small to medium balls of the sausage cheese mixture and place on top of the mushroom caps. Sprinkle the remaining shredded cheese over the stuffed mushrooms caps,
- Place the baking sheet with the mushrooms in the oven. Bake for 20 minutes at 325 degrees Fahrenheit.
- Remove from the oven. Serve and enjoy!
January is National Sunday Supper Month. In honor of that, the Sunday Supper members are sharing a bunch of recipes to help inspire you to make and enjoy dinner with your family one night a week. Be sure to check out these great recipes and join the movement!
Appetizers and Soups
- Borscht from Serena Bakes Simply From Scratch
- Cheesy Garlic Crescent Rolls from Wallflour Girl
- Cheesy Sausage Stuffed Mushrooms from Runner’s Tales
- Creamy Zucchini Soup from Lydia’s Flexitarian Kitchen
- Garlic Chili Tiger Prawns from Food Lust People Love
- Honey Bacon Ranch Boneless Chicken Wings from From Gate to Plate
- Lion’s Head Meatball Soup from Culinary Adventures with Camilla
- New England Seafood Chowder from Curious Cuisiniere
- Potato and Carrot Leek Soup from Peanut Butter and Peppers
- Steve’s Crab Dip from Monica’s Table
- Almond Breaded Pork Chops from Casa de Crews
- Bourbon Glazed Porkchops from Grumpy’s Honeybunch
- Cauliflower Tetrazzini with Poblano Peppers from The Wimpy Vegetarian
- Chicken Pot Pie from Feeding Big and more
- Cranberry Mustard Pork Chop Skillet Dinner from Momma’s Meals
- Fideua (Catalan Pasta Paella) from Caroline’s Cooking
- French-Inspired Macaroni and Cheese from MyGourmetConnection
- Grandma’s Fried Chicken from The Freshman Cook
- Gluten Free Buffalo Quinoa Vegetable Bowls from Fearless Dining
- Huevos Rancheros from Palatable Pastime
- Indian Spiced Roast Salmon from Soni’s Food
- Italian Style Swiss Chard and Beans with Orecchietti Pasta from Delaware Girl Eats
- Korean Spicy Braised Mackerel from kimchi MOM
- Larb Gai (Spicy Thai Chicken Salad) from Rhubarb and Honey
- Mediterranean Flatbread from Magnolia Days
- Mustard-Crusted Pork Roast from Sew You Think You Can Cook
- New York Strip Roast Dinner from Gluten Free Crumbley
- Red Wine-Mushroom Braised Beef from The Crumby Cupcake
- Rustic Portuguese Chicken Stew from Family Foodie
- Sausage & Pasta in a Quick Tomato Sauce from The Food Hunter’s Guide to Cuisine
- Savory Ham, Cheese and Sage Waffles from Rants From My Crazy Kitchen
- Shrimp and Asparagus Crepes from A Day in the Life on the Farm
- Simple, Healthy, Light and Lemony Fettuccine from MidLife Road Trip
- Simple Roast Chicken from Get the Good Stuff
- Slow Cooker Italian Meatball Soup from Food Done Light
- Smoked Mozzarella and Sausage Pizza from Confessions of a Cooking Diva
- Smothered Pork Chops from Cosmopolitan Cornbread
- Spinach Spätzli with Sage and Speck from Tara’s Multicultural Table
- Turkey Cutlets with Sausage Stuffing from Cindy’s Recipes and Writings
- Ultimate Mac and Cheese from Our Good Life
- Vegan Mexican Rice and Lentils from PancakeWarriors
- Ziti with Porcini Bolognese Sauce from Cooking Chat
- Gramma Buckholt’s Yeast Rolls from The Weekend Gourmet
- Lager and Rye Bread from What Smells So Good?
- Parmesan Roasted Cauliflower from Nosh My Way
- Sweet Potato Crescent Rolls from Wholistic Woman
- Winter Salad with Citrus Vinaigrette from Hezzi-D’s Books and Cooks
- Bacon Buttermilk Biscuit with Chocolate Gravy from Brunch-N-Bites
- Caramel Apple Rice Krispies Treats from Pies and Plots
- Chocolate Cupcakes with Kahlua Buttercream Frosting from Flour On My Face
- Chocolate Hazelnut Tart from Taste And See
- Death by Chocolate from Desserts Required
- Fudge Frosted Brownies from Party Food and Entertaining
- Gluten Free Tropical Banana Pineapple Coconut Muffins from Sue’s Nutrition Buzz
- Layered Mousse Cake from That Skinny Chick Can Bake
- Peanut Butter Cup Flourless Chocolate Cake Roll from Cupcakes & Kale Chips
- Pistachio Macaron with Apricot Ganache from A Kitchen Hoor’s Adventures
Take the Sunday Supper Month Pledge plus Family Friendly Recipes from Sunday Supper Movement
Help us celebrate National Sunday Supper Month by entering the Idaho® Potato Let’s Poutine recipe contest, sponsored by the Idaho Potato Commission, with prizes of $500, $200 and $100, plus a ticket for each winner to Food and Wine Conference 2016. All the rules and conditions for entry can be found on our Sunday Supper Movement website.
Join the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.
To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.