Stuffed Mushrooms have long been a favorite dish to make for family dinners and gatherings, we want to bring that experience to your dinner table with this take on it using linguiça adding a different dimension to the dish serving alongside with K&T chili oil!
Recipe courtesy of Joe C.
1/2 cup shredded pecorino or fresh parmesan
20-24 medium-sized brown mushrooms, stems finely diced
3-4 tablespoons cream cheese
shredded white cheddar or mozzarella for topping
chopped parsley for topping
optional: bread crumbs
Pre-heat oven to 350F. Heat pan to medium-high to cook sausage, set aside in a large bowl.
Add diced mushroom stems with sausage in bowl, then add pecorino and cream cheese and mix everything together. You may add bread crumbs as desired to create more sticky mixture.
Stuff mushrooms with the mixture and top with cheddar and parsley.
Place on baking sheet and cook for 12-15 mins until nicely browned and bubbly on top
Top with your choice of K&T OG or Thai Spice chili oil.