Peppadew Proliferation — Recipe #2
What is a Peppadew™? How did I come upon some jars of them? How did these recipes come about? Read The Pull of Pierre Peppadew in the last blog posting to find out.
Here’s the second recipe from our test kitchen. Thanks to Pierre Crawley from Peppadew Fresh for providing the little red piquante pepper gems. And, thanks to Melanie who created this recipe. Somehow during our test kitchen peppadew marathon, Melanie let it slip that she won The Home-Ec Award in eighth grade! No surprise folks. By the way, do they teach home-ec anymore? Probably not…that’s why Melanie went on to get her degree in Economics instead of Home Economics.
Melanie’s Mushrooms Stuffed with Peppadews and Sausage
- 1 pound white mushrooms
- 1 pound bulk sausage
- 6 oz. cream cheese, softened
- 4 green onions, diced (both white and green parts)
- 12 Peppadews™, finely chopped
Rinse mushrooms; remove stems and reserve for another use. Rub caps with olive oil, and place in baking dish. Brown sausage in skillet. Place cream cheese in bowl. Add browned sausage, green onions, and Peppadews to cream cheese, and stir until all ingredients are blended in. Fill each mushroom cap with mixture. Bake at 375 for 25 minutes, until mushrooms are tender and filling is hot.
Hint: You may have a little filling left, which would be delicious in an omelet, stuffed into celery, spread on crackers, or eaten with a spoon.
Five-Star Rating: Melanie’s original creation is a winner! The sausage holds up to the distinct taste of the Peppadews. Neither flavor is lost but the Peppadew is still the star, which is how it should be. I wonder if these will show up at her Christmas Cocktail Party next year?
Coming Next: Shrimp and Feta Stuffed Peppadews