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These stuffed mushrooms make an effortless appetizer or side dish. Roast some mushrooms. Create a fun filling. Then, stuff and enjoy! The great thing about using mushrooms as your base- they're low carb and gluten free!
Most stuffed mushroom recipes go with a cream cheese based filling, but I went in a different direction. I decided creamy sausage gravy would make the perfect filling! And...I was right! But, there are many other flavor options to consider.
It may sound like the word and is missing, but sausage gravy is a rich breakfast staple found in the South and Midwest. While it’s not known for being a particularly healthy dish, with just a few updates, you can make it much healthier!
Sausage gravy is a Southern brunch classic and very easy to make! You start by browning ground pork. Next, whisk in a bit of flour. Sometimes, you also need to add a little more fat- butter or olive oil. Stir in some milk or cream and bring to a boil. Keep stirring, until it's thick enough to coat the back of a wooden spoon. It's basically a thickened cream sauce or roux with sausage. Simple, yet flavorful!
Mushrooms are very porous and will soak up liquid like a sponge. Once they have soaked up water, it's hard to bring them back.
My methods for cleaning mushrooms comes directly from Rachael Ray. Mushrooms are like a sponge. If you soak or rinse in water...they are going to soak up all of that moisture. During cooking it will then release, creating a soggy mess. Use a damp paper towel to wipe each mushroom clean.
For a Southern classic twist- these sausage gravy stuffed mushrooms make the perfect one or two bite appetizer or snack!
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