20 white button mushrooms
1 Field Roast Sausage (I used Smoked Apple Sage)
4 Slices Chao Cheese (I used Chao Creamy Original)
1/4 yellow onion, diced
1/4 green pepper, diced
2 tbsp fresh tarragon (or whatever herb you want), chopped small
Panko bread crumbs
Let's make some stuffed mushrooms! Preheat your oven to 400°F.
To prep your mushrooms we will need to get those stems out of there. You can try to twist them out and some may come out clean and for the ones that don’t come out clean, use a small spoon to scrape out the rest of the stem but leave the gills in there, you just need a clean mini bowl for your stuffing goodness. Save those stems though! We’re going to use about half of them next (the rest you can use for another dish, sauté them up and munch or whatever, don’t waste that mushroomy goodness!)
Break up or cut your cheese and sausages into quarters, separating the slices apart. Grab a food processor (or get ready to chop real, real small) and add the sausage, cheese, about half of the mushroom stems, onion and green pepper. Run your food processor until everything is mixed well and into small pieces then set it aside.
Using a small spoon (possibly the one you used to clean the mushrooms out? Hmm??) scoop about a spoonful of your stuffing into each of the mushrooms, so they are heaping over the top and pack it down a little bit so the stuffing stays in. Place it on a cookie sheet or some other oven-safe dish with the mushroom cap down. Repeat this until you have all your mushrooms filled.
Generously sprinkle the panko bread crumbs on the top of your mushrooms and carefully (so the mushrooms don’t tip over) move your pan into your preheated oven.
Cook the mushrooms for about 30 minutes or until the panko has crisped and the mushrooms look cooked (they will be much darker than when you started).
Let them cool for about 2-3 minutes and move to whatever dish you’re going to serve them on and sprinkle your fresh herbs on top. Dig in!