Holiday Tradition: Making Momma's Stuffed Mushrooms (RECIPE)

'Tis the season for tasty traditions, and I've got one that'll make your holiday celebrations even more delicious. 

Picture this: mouthwatering stuffed mushrooms straight out of my mom's secret recipe book. Oh boy, the smell of them cooking in the oven is like a holiday symphony for your senses. When I was a kid, I'd sneak into the kitchen and snatch a few before they even hit the table. Now, those stuffed mushrooms have become a holiday staple that I just can't resist. So I thought, why not share this magical recipe with the world? It's the perfect way to spice up your holiday menu and create your own tasty memories. Trust me, once you try these, you'll be hooked. Give it a whirl this holiday season and let the flavors of joy burst in your mouth. 

Sending you loads of holiday happiness and tasty vibes!

MOMMA’S STUFFED MUSHROOMS
1 lb Medium to Large Cremini Mushrooms or White Cap Mushrooms
2 tbsp olive oil
1 medium shallot (minced)
2 cloves garlic (minced)
3/4 cup fresh grated Parmesan Cheese(reserve 1/4 cup)
1 1/2 tbsp chopped fresh Italian Parsley
1 tsp fresh thyme leaves (chopped)
2 tsp lemon rind zest
1/2 Bread Crumbs (seasoned)
2 Large eggs
1/2 tsp salt
1/4 Red Pepper Flakes (optional)
1/2 lb Italian Chicken Sausage (raw)

• Preheat oven to 400 degrees.
• (Optional) Cut end casing of chicken sausage, squeeze sausage casing to remove the chicken from sausage casing. Discard casing (skin). Sauté ground chicken sausage in olive oil on medium heat, stirring until loose and crumbly. Set aside.
• Line a large baking sheet with parchment paper, set aside.
• Gently wipe clean mushroom caps.
• Remove mushroom stems. Set the caps aside.
• Finely chop stems. Small mushrooms can be chopped and added with the stems.
• In a large skillet, heat olive oil over medium heat. Add minced shallot, cook 5 minutes.
• Add chopped mushroom stems and cook until tender (5 minutes). Add minced garlic and cook a few more minutes. Remove from heat.
• Let mushroom mixture cool for 15 minutes stirring occasionally to help cool.
• In small bowl hand beat eggs. Add to cooled mushroom mixture.
• Add sausage (optional) to mushroom mixture.
• In a medium bowl, combine bread crumbs, Parmesan (1/2 cup), parsley, thyme, lemon zest, salt, red pepper flakes (optional). Stir into mushroom mixture.
• Spoon the mushroom mixture into the caps, pressing in gently and place the mushrooms on the parchment paper baking sheet, stuffing side up.
• Drizzle tops with olive oil.
• Top each cap with remaining parmesan.
• If there is extra mixture, add to baking sheet by filling in space around mushrooms.
• Bake for 20 to 25 minutes or until mushrooms are golden and tender. Serve warm.