Devin here! Katie told me to come up with a creative appetizer and of course, I couldn’t just think of one, so I decided to make two different mini stuffed mushrooms. The first recipe is mashed potato stuffed mushrooms with a garlic drizzle sauce and the second is an Italian pork sausage with mozzarella stuffed into the cap. Normally mashed potatoes are the bain of my existence, and I can never get them light and creamy, but by some miracle, they came out perfectly. If you want to revisit our terrible past with mashed potatoes check out our Worst Mashed Potatoes post. Please excuse the super dark photos; It was 2015 and we were just getting started with this food blog thing. Oh, how far have we come.

Katie, being the sauce queen, came up with a roasted garlic white wine cream sauce to be drizzled with the baked stuffed mushrooms. I realized after, she made the best alfredo sauce on accident. Unfortunately, the sauce didn’t quite go with the mushrooms very well so we tossed some pasta with accident alfredo sauce and called it a night. All cooking fails have a purpose!  Last thought before delicious photos; PLEASE be careful squeezing the roasted garlic! Burned my hand out of excitement. Patience is not my virtue.


Mashed Potato Stuffed Mushrooms 

2 packs of crimini mushrooms

4 Yukon gold potatoes, peeled and cubed

1/4 cup heavy cream

1/4 cup cream cheese

1 head of garlic

1 tablespoon olive oil

Salt and pepper to taste

Italian Pork Sausage Stuff Mushrooms

1 pound of ground pork

1 tablespoon Italian seasoning

1 cup mozzarella cheese

Salt and pepper to taste



Mashed Potato Stuffed Mushrooms 

Preheat oven to 400 F.  Cut the top 1/4 to 1/2 in of whole garlic. Enough to expose the garlic (see above photos). Place garlic in the middle of aluminum foil and drizzle generously with olive oil.  Wrap garlic in foil and bake for 30 minutes until a knife can cleanly poke the soft garlic.  While the garlic is baking, boil potatoes for 15 minutes or until tender. Drain water and mash until fluffy. Add half of the roasted garlic, heavy cream, cream cheese and salt and pepper to taste.  Pipe mashed potatoes into mushroom caps and bake at 400 F for about 10 minutes or until the tops of potatoes are crisp.

Italian Pork Sausage Stuff Mushrooms

Preheat oven to 400 F.  Mix Italian seasonings and sausage together. Set aside. Stuff mushroom caps with shredded mozzarella cheese. Top with a generous teaspoon of sausage mixture. Bake for about 15 minutes or until sausage reaches 160 F.