Spicy Sausage Stuffed Mushrooms



Well, now that October has passed, it is officially the beginning of the holiday season. Thanksgiving, Christmas and then a New Year, will all arrive before you know it.

Tis the season for celebrations and parties. One of my favorite things to take parties (or make for my own parties) are these Spicy Sausage Stuffed Mushrooms.


They are so yummy and super simple to make (bonus!). Simple is at the top of my list during the busy holiday season. If I am making these to take to a party, I will usually stuff them and then bake them at the host’s house. They are much easier to transport that way. Just make sure you check with your host to see if she/he has the oven space for you.

I always make a few extra to keep at home for myself for later, there never seam to be any left over!


If you are not a fan of spicy foods then substitute the hot italian sausage for mild or use half mild and half hot. Happy partying, Cheers!

Spicy Sausage Stuffed Mushrooms:

  • 12-14 ounce package uncooked hot italian sausage (bulk or link, if using link sausage remove from casing)
  • 1/3 cup onion, minced
  • 1/3 cup freshly grated good quality parmesan cheese (not the green shaker!) plus a little extra for garnish
  • about 18 large white mushrooms, stems removed
  • fresh herbs for garnish
  • olive oil

Place mushroom caps on a sheet pan lined with parchment paper, brush each one with a little bit of olive oil.

In a bowl combine sausage, onion and parmesan. mix with your hands to combine. Stuff a heaping mound of sausage into each mushroom cap.

Place stuffed mushrooms in a 350 degree F, pre-heated oven. Bake about 25 minutes until sausage is cooked through.

Drizzle with a bit of olive oil and garnish with freshly grated parmesan and herbs.

Makes 18 stuffed mushrooms



Autumn Roasted Vegetables

butternut squash (1)

Fall has finally arrived. It is a love/hate relationship that I have with this time of year. I love the beautiful colors of Fall, the cool crisp air, warm drinks, bonfires and Boots!! But, I do not love saying goodbye to Summer and the longer sunny days, backyard barbeques, outdoor dining and activities. Those days will soon be replaced by rainy, grey days that seem never-ending.

I do love the bounty of fall fruits and vegetables, though. Squash, apples, pears, warm spices, hot cider, roasted nuts and an occasional hot buttered rum. Yum!

One of my favorite ways to cook vegetables (besides grilling) is oven roasted. I toss them with a bit of olive oil and fresh minced garlic and then season with salt and pepper. Super simple and so delicious!


I like to roast up a huge batch and then incorporate them into my meals throughout the week. Their roasted, caramelized, yummy goodness goes with everything from roasted pork loin to store bought rotisserie chicken.


You can also add them to your pasta or rice dishes, puree them into a soup, add them to curries, make roasted veggie pizzas, toss them in a salad, the possibilities are endless.


Having these on hand make weeknight meal prep a breeze and are so yummy!

Autumn Roasted Vegetables:

  • 1 butternut squash, peeled, seeded and cubed
  • 6-8 mini sweet peppers in various colors, remove stems and seeds and cut into chunks
  • 2 small yellow onions, peeled and cut into chunks
  • 2 cloves garlic, minced
  • olive oil
  • kosher salt
  • fresh ground black pepper

Place chopped veggies and garlic in a bowl. Toss with enough olive oil to coat. Season with salt and pepper and toss again. Lay veggies out on a sheet pan in a single layer. Do not crowd them or vegetables will not brown properly (you will need to cook them in batches). Roast veggies in a pre-heated oven at 425 degrees for 35-40 minutes until tender and nicely browned.

Let veggies cool before storing in the refrigerator or freezer.



Asian BBQ Chicken Bahn Mi Sliders


As of late, I have become a bit obsessed with Bahn Mi sandwiches .  I just love the fresh crisp veggies and herbs, flavorful meats, and that bread! Yum!

Bahn Mi is the Vietnamese word for bread, referring to the French Baguette. Baguettes were introduced to Vietnam during the colonial period. The Vietnamese Baguettes are a bit lighter and airier the the traditional French Baguette and have a bit crispier crust.

Bahn Mi Baguettes are made with a combination of rice and wheat flours which attribute to their lightness, making them the perfect vessel for sandwich making.

The baguettes are typically spread with mayonnaise, toasted and then topped with meats, marinated vegetables, fresh cilantro or other herbs and fresh sliced jalapeno peppers.

I made a sriracha/garlic/lime mayonnaise for mine. I did not toast the bread but you can if you like. Then topped it with Asian BBQ Chicken.


Then a kale/cabbage mixture (I buy mine at Trader Joes) that I tossed with a little of my sweet and sour pickling marinade, shredded carrots also tossed with marinade, pickled watermelon radish and finished off with a few fresh cilantro sprigs.


To make the Asian BBQ Chicken:

Marinate 6 large boneless skinless chicken thighs in the following:

  • 1/4 cup soy sauce or tamari
  • 1/4 cup pineapple juice
  • 1/3 cup packed brown sugar
  • 1 tablespoon hoisin sauce
  • 1 tablespoon fresh minced ginger
  • 2 cloves minced garlic
  • 1 tablespoon oil (canola, olive or vegetable oil)

Marinate the chicken for at least 4-6 hours or overnight. Grill chicken until cooked through ( internal temperature of 165 degrees ).

For the Sriracha Mayonnaise:

  • 1/2 cup good quality mayonnaise
  • 1 tablespoon sriracha sauce
  • 1 clove fresh garlic, very finely minced
  • 1/4 teaspoon fresh lime juice
  • 1/4 teaspoon kosher salt

In a bowl whisk together all ingredients. Cover and let stand in the refrigerator for about an hour for flavors to marry.

For the pickled vegetables:

See my previous post sweet and sour pickled vegetables

For the Baguettes: I buy mine at the local Vietnamese Bakery/Sandwich shop (Best Baguette) If you cannot find any in your town here is a recipe that I found to make at home. Baguette Recipe

Once you have made all of the components, then assemble sandwiches as shown above.

For those of you who are gluten free. Try a Bahn Mi rice bowl instead