- 20 white button mushrooms
- 1 Field Roast Apple Sage Sausage
- 4 slices Chao Creamy Original Cheese
- 1/4 yellow onion, diced
- 1/4 green pepper, diced
- Breadcrumbs, such as Panko
- 2 Tbsp fresh tarragon, chopped, for garnish
Preheat oven to 400°.
Prep mushrooms by twisting or using a small spoon to scrape stem from top, leaving gills. Set stems aside.
To make stuffing, break up or cut cheese and sausage into quarters, separating slices. In bowl of a food processor fitted with blade attachment, combine sausage, cheese, half of mushroom stems, onion, and green onion. Pulse until mixed well and broken into small pieces.
Using a small spoon, scoop a spoonful of stuffing into each mushroom, until they are heaping over top. Pack stuffing down enough to prevent any from falling out. Repeat until all mushrooms are filled.
Place mushrooms on a baking sheet cap-side down.
Generously sprinkle breadcrumbs over top of each mushroom and bake until breadcrumbs are crisp and mushrooms have darkened, about 30 minutes.
Let cool for 2-3 minutes, sprinkle tarragon on top, and serve.
Recipe adapted from Field Roast.