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“Cooking requires confident guesswork and improvisation– experimentation and substitution, dealing with failure and uncertainty in a creative way”



  • 1 package of White Mushrooms (about 20-25 mushrooms)
  • 2 Italian Sausage Links
  • 4 ounces Cream Cheese (room temperature)
  • 1/2 yellow onion minced
  • 3 garlic cloves minced
  • 1 1/2 cup shredded Asiago Cheese
  • 4 tbsp Olive Oil
  • 2 tbsp Balsamic Vinegar
  • Salt and Pepper to taste



  1. Pre-heat oven to 350 degrees.
  2. Wipe mushrooms clean with a damp cloth, pull out the stems and discard them.
  3. Toss the cleaned de-stemmed mushrooms with 2 tbsp of olive oil, balsamic vinegar, salt and pepper.
  4. Spread out mushrooms face up on a ungreased backing sheet. Bake in a pre-heated oven for 30 minutes. Set aside and cool, discard any oil from the center of the mushrooms.
  5. Slit the Italian sausage and remove casing. Crumble in a heated pan and saute until golden brown. Break up into small pieces while it is cooking. Set aside and cool.
  6. Add the remaining 2 tbsp of olive oil in a saute pan and add the onions. Cook until dark and caramelized, about 15-20 minutes. Then add in the garlic and cook for an additional minute.
  7. Combine cooked sausage, onions and garlic, cream cheese, salt & pepper, and 1 cup of shredded Asiago cheese in a bowl and mix well with your hands. Break apart any large pieces of sausage.IMG_9014
  8. Line up your mushrooms on an ungreased baking sheet with the core side facing up. Stuff each mushroom with a generous portion of the creamy sausage mixture. Top the mushrooms with the remaining Asiago cheese.
  9. Cook in pre-heated oven for roughly 20-25 minutes or until the cheese on top is golden brown.


Recipe Reference food52.com