Tuesday, August 16, 2011

Sausage Stuffed Mushrooms



On Sunday I had taken out some things to make dinner with, not knowing that I would soon be having an asthma attack.  I had been rushing around making my Dutch Babies.  Literally running at times trying to make, take, prop, snap and make again!  I had not been feeling well for a few weeks, which I found out that I also had bronchitis, so why was I cooking?  Through out this past week I felt ok, then good, then bad, then better, then not so good...every day was different and just when I thought I was better I was not.

I don't know how to slow down.  To stop.  To heal.  To just say no.  I am a firm believer that twice a year my body goes into full out rebellion and says "fine.  You won't stop or slow down, we will make you."  And it does.  This was one of those times.  I have been so busy with everything the past few months that I needed time to stop, to heal, to just say no.  I am a perfectionist and possibly a workaholic.  That is hard for me to say, because I honestly don't believe what I do is work.  It's fun, it's creative, it's entertaining...it drives me.  I smile when I think of what I get to do every day.  Cook and take pictures...

I remembered feeling so hot during the shoot, I kept asking my husband if the air was on.  It was.  I knew that I was not well but needed to finish taking the pictures.  When I was done, I called urgent care and made an appointment.  I could tell I was on my way to  a bigger problem if I did not get in to see someone and get my inhaler filled.

Do you ever know that you are sick, and pretend that your really not "that" sick...I think that was me.  When the doctor finally said "UM, why did you wait so long to come in?"...I finally felt the "ah, it was not all in my head" voice.  I was validated.  I was allowed to spend the day in bed.  I had confirmation that I should have listened to my body.  It's so silly how my brain thinks at times.

That is so hard to do when your the MOM.  I cook for my family.  I clean up after them.  I make them laugh.  I am silly enough to think that they cannot function with out me...DUH, my MOM ego is bigger than it should be.  I think they need me, but I need them and when I spend a day in bed...I miss them, I miss cooking for them, I miss laughing.

Sunday we returned home, I took my meds, and went to bed.  I woke up the next day at 12:30 PM. I have not slept that long in a very long time (I think sleeping is a waste of time).  I live on little sleep because there is so much to do and experience I don't want to miss out on life.  When I woke up I was starving for some real food.  I can't just grab a snack...most of my snack food has to be made.  I remembered that I had those mushrooms and sausage set aside for a yummy dinner.

I gathered my wits for a few minutes and with the help of my hubby, we made the stuffed mushrooms.  They tasted so good.  The pictures are not great...but hey, it happens...LOL  I returned to bed.  I needed to rest for one day so that I could heal.  My family was okay.  They were in good hands.  Dad cooked, Dad cleaned and he was their hero for a day.  I stayed up stairs in bed, with a smile on my face realizing that they are independent souls now, not babies.  This is what we wanted, them to be self sufficient.  It's okay for me to step away once in a while to take care of me, because we taught them how to take care of themselves and each other along the way.  I LOVE my family!



Recipe:  Stuffed Mushrooms

1 tube of sausage ( I used Jimmy Dean, mild flavor)
1 package of medium size mushrooms
1 T. olive oil
1/2 cup of celery
1/2 cup of onion
1 garlic, minced
1/2 cup of minced mushroom stems
1/2 tsp. salt
dash of pepper
1/2 cup of grated parmesan cheese
4 oz. cream cheese, softened
1 cup of jack cheese, grated

Heat oven to 400.

Wash and remove stems from mushrooms.  I place stems on the cutting board to be diced and caps on a cookie sheet.  I like to precook my mushrooms for 10 minutes.  This allows the water to be released from the mushroom and does not dilute your filling.  Once the mushrooms are precooked, I tip each cap over and pour the water off of the cookie sheet.

I used a mini muffin pan this time to make my stuffed mushrooms.   You can use a regular cookie sheet, just make sure the mushrooms are right next to each other to support them from falling over.  In the mini muffin pan, I place one mushroom cap.  If the cap does not fit, I will cut it in half and place one halve in two different spots. This works great because when it bakes together, it comes out as one piece and you still get a large piece of mushroom with every bite.


While the mushroom caps are precooking.  I saute in 1 T. of EVOO the celery, onion, garlic, mushroom stems, salt and pepper.  I saute this mixture until the celery and onion are translucent.  I remove to a small bowl and add the sausage.  I fry the sausage until done and no pink is showing in the meat.


Add the veggies to the meat.  Add the cream cheese and mix well.  Add the jack and parm cheese.

I use a cookie scoop to add this mixture to the top of each mushroom cap.  It's easy and I know they will all look the same.


I bake the filled caps for another 15 minutes or until the cheese is visibly bubbling.  You may find some of the mushrooms have "melted" on to the pan.  I just scoop them back into the cap and they are ready to serve.


We love this as an appetizer or as a main meal.  On this night, it was our meal.


3 comments:

  1. Can I come over? I want this right now.
    Thank you so much for sharing the recipe
    I'll sure be trying this one
    Looks amazing and I'm sure it is absolutely delicious too.

    ReplyDelete
  2. Please DO Haniela, LOL, I would love to chat and we could make up some yummy food together. They also reheat very well, that's if they don't get eaten as a midnight snack..LOL..Sherron

    ReplyDelete
  3. I can imagine how scrumptious these mushrooms taste. The filling seems so delicious. Ahh, I'll go ask my wifey to make this one for me.

    ReplyDelete

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