Our State Magazine’s Stuffed Mushrooms
Oooooooh, boy! Let me just fan-girl for a second about my love for Our State Magazine. It’s like Thanksgiving (my FAVORITE holiday!) every time a new issue arrives in my mailbox. I look forward to each new magazine – often day-dreaming about what the cover will feature. I make sure to set aside some private time to read and savor the pages…..ok, that sounds weird but I don’t anyone – or anything- to interrupt my moment, you know? I pour over Editor-in-Chief Elizabeth Hudson’s notes each month like they are a private memory shared just with me! I make travel notes about the beautiful destinations Our State highlights, plan out the recipes I want to replicate for friends and family and have often shopped their local products for the perfect North Carolina Christmas gifts! I’m a tad obsessed and I’m not sorry. Sometimes, I get a little angry when they feature some of our favorite places (I’m looking at you, Toptail Island: June 2020 issue) because I know it’s no longer “our secret getaway” but that’s ok because I’ve certainly travelled, tasted and loved my fair share of other Our State recommendations. THIS recipe for Neese’s Sausage and goat cheese stuffed mushrooms is just one example. I hope you enjoy as much as we did! The mushrooms paired extremely well with our Apple Cider Sidecar cocktail!
Ingredients List
- 24 medium size cremini mushrooms
- ½ cup goat cheese
- 1 cup ground sausage
- 1 teaspoon red pepper flakes
- ½ teaspoon salt
- 2 tablespoons fresh cilantro
Instructions:
Preheat oven to 350°. Cook sausage in a large skillet, and allow to cool to room temperature.
Wipe down mushrooms, remove stems, and use a spoon to gently clean out the mushroom caps.
Mix together cheese, sausage, red pepper flakes, and salt. Stuff each mushroom cap with filling, packing down the stuffing as much as possible. Arrange in an oven-safe dish.
Bake for 20 minutes, or until mushrooms are tender. Garnish with fresh cilantro.
Recipe Credit: published on Jan 30, 2017
LIVE COOKING DEMO
The Cocktail
Apple “Cider-Car” – from Williams Sonoma – it’s no secret that our very own Mrs. Chris (the ANGEL who watches our children, Nora and Henry) is employed part time at Williams Sonoma. Mrs. Chris is always sharing so many fantastic recipes, gadgets and fun products with us – this recipe included! PERFECT FOR FALL!
- 5 fl. oz. apple cider concentrate
- 5 fl. oz. water
- 3 fl. oz. brandy
- 5 fl. oz. Cointreau or triple sec
- 2 fl. oz. fresh lemon juice
Final Say:
While we usually create our own recipes and play around with new cocktail ideas on Cooking with Katie…and a Cocktail, we are NOT sad we relied on some tried-and-true recipes here from some big names! Every once in awhile, it’s nice to try out some new things. You can not go wrong with these suggestions, *Note: we did substitute an herbed goat cheese in the mushrooms and would even suggest trying a creamier, milder cheese like Boursin if goat cheese isn’t your thing! And – we used parsley instead of cilantro for the garnish because….we had some in the fridge!