We’ve all been there, right? That magical time between paychecks when your food budget resembles a tightrope walk over a pit of hungry alligators. But fear not, fellow budget warriors! Let me let you in on a little secret weapon in my pantry arsenal: the search for “orphan ingredients”! It’s like playing detective in your own fridge. You open the door, and there they are – those random ingredients that never quite made it into a full-fledged meal. That half-bunch of cilantro, a lonely can of chickpeas, and that single chicken breast just chillin’ like a culinary bachelor. Well, challenge accepted! With a dash of creativity and a sprinkle of resourcefulness, I’m turning these culinary orphans into mealtime heroes! Stay tuned because we’re about to whip up something really delicious.
Today is Thursday, and my check won’t arrive till tomorrow. My kiddos have been in and out of the refrigerator for the last hour, looking for something to snack on. What shall I do? So I peeked in the refrigerator to see what was left since last week’s shop. There were some Portabello mushrooms that were on their way out. I knew that I had parmesan cheese, garlic that I had preserved**, and Italian sausage in the freezer. So I put my little thinking cap on, and viola sausage sausage-stuffed mushrooms came to mind.
Usually, these are considered a treat in my house, but today, they will become a dollar stretcher. Best of all, my family will be none the wiser!
Easy Sausage-Stuffed Mushroom Recipe
Ingredient List:
- 24 large mushrooms, stems removed, or more as needed
- 1 pound bulk hot Italian sausage
- 1 onion, diced
- 4 ounces grated Parmesan cheese, divided
- ¼ cup Italian bread crumbs
- 1 teaspoon minced garlic
- 1 teaspoon chopped fresh parsley
Please visit the recipe page for the full ingredient list and recipe instructions. **Please check out my post, How to Preserve Garlic for Long-Term Storage, to learn how to eliminate food waste.
The post Easy Sausage-Stuffed Mushrooms appeared first at Allrecipes. The user submitted this recipe.
If you have tried this recipe, please leave a comment.
Enjoy,
~Kelly