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Sausage and Bacon Stuffed Mushrooms

  • Yield: 36 stuffed mushrooms
  • Category:

Ingredients

Stuffed Mushrooms

  • 36 small cremini mushroom caps
  • 8 oz Smithfield® Hometown Original Fresh Sausage
  • 6 slices Smithfield® Hometown Original Bacon, cooked and crumbled
  • 4 oz cream cheese, well-softened
  • 1 c cornbread crumbs
  • 1 tsp. thyme
  • ½ cup finely grated Parmesan cheese

Cast Iron Skillet Cornbread

  • 2 tbsp. rendered bacon fat
  • 1 c stone-ground white or yellow cornmeal
  • 1 c all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. kosher salt
  • ½ teaspoon baking soda
  • 1 ½ cups whole buttermilk
  • 4 tbsp. unsalted butter
  • 1 large egg

Instructions

Stuffed Mushrooms

  1. Preheat oven to 400°F.
  2. Clean the mushrooms with a damp cloth. Remove and trim stems; chop stems and reserve. Arrange the mushroom caps on a parchment-lined baking sheet.
  3. Cook and crumble the sausage into fine crumbs until well done. Drain off fat and pat excess fat from the sausage with paper towels.
  4. Combine the sausage, bacon, softened cream cheese, bread crumbs, reserved mushroom stems, thyme, and parmesan cheese until well-mixed. Stuff and mound about a tablespoon of filling into each mushroom cap.
  5. Bake at 400°F for 10-12 minutes. Serve immediately.

Cast Iron Skillet Cornbread

  1. Preheat the oven to 425°F. In a 10-inch cast-iron skillet, add rendered bacon fat. Place the skillet in the oven to preheat.
  2. In a medium bowl, stir together cornmeal, flour, baking powder, salt, and baking soda. In another medium bowl, stir together buttermilk, melted butter, and egg. Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Carefully remove hot skillet from the oven. Pour batter into skillet.
  3. Bake until the top is golden brown and a wooden pick inserted in the center comes out clean, approximately 20 minutes. Let cool in skillet, about 3 minutes. Invert onto a wire rack and let cool 5 minutes. Store in an airtight container for up to 2 days.