I think mushrooms are one of those like it or hate it type foods.  I love mushrooms, but some people swear they hate them – and I always wonder, maybe they just haven’t had them cooked the right way!

Mushrooms can be slimy if waterlogged.  They can be bland if not seasoned.  If you’ve only ever had white mushroom slices on a pizza, and that’s your whole idea of mushrooms, well you might be missing out!

First of all, decide what kind of mushrooms you want to cook.  White button mushrooms can be great in so many dishes.  They are great just sauteed in butter with salt and pepper.  Crimini mushrooms (also known as “baby bellas”) are similar in size with a more complex flavor and are great in many recipes (mushroom bisque, for example).  Portobellos make a great backdrop for anyone wanting to sub for a bun or crust or a vegetarian subbing for a burger patty.

There are many other varieties of mushrooms that are fantastic.  Have you ever had a Porcini rub on a steak?  Yumm!

Mushrooms are a great addition to any diet or way of eating.  They are low-carb, low-fat and are rich in B-vitamins, antioxidants like selenium, and a good source of vitamin-D.

Mushrooms should be cleaned properly.  Never rinse mushrooms with water.  Instead, use a damp paper towel to wipe any dirt off them.

This recipe is a great mix of textures and rich flavors.  Gorgonzola is such a flavorful cheese, especially when cooked.  And the cream cheese gives it a great texture and a little tang.  I can be served as a side dish or main course.  I would personally serve this with a salad and green veggie.

I love cooking this dish in my Traeger because the smoke really adds another level to the flavor profile.  But the oven is great, too!

It’s a very keto-friendly dish, as well!  I hope you enjoy this recipe!

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Creamy Sausage and Gorgonzola Stuffed Mushrooms

Ingredients:

• 16-20 large Crimini mushrooms
• 1 lb ground sausage (breakfast or Italian)
• 4-6 oz pancetta or chopped bacon
• 1 tsp garlic powder
• 1/2 tsp ground black pepper
• cooking spray or melted butter
• 4 oz cream cheese, softened
• 4 oz Gorgonzola cheese, crumbled
• 1 tsp cream or milk

Remove stems from mushrooms and set upside down in a 9×13 casserole dish.  Spray with your favorite cooking spray or brush with melted butter.  Flip them over and repeat with spray/butter on the tops.

Bake in oven or Traeger/pellet grill at 325º for 15-20 minutes or until the mushrooms have softened.

Cook pancetta/bacon over medium heat in large skillet until moderately crisp.  Add sausage and brown/crumble.  Transfer to large bowl.  Add the cream cheese, gorgonzola, garlic powder, pepper, and cream or milk and mix well.

Add one heaping spoonful of the mixture to each mushroom cap and press down gently.  Return to oven/grill for 20-25 minutes until fully cooked and beginning to brown on top.

Enjoy!

<3

Shannon