| | Directions |
- Preheat oven to 375 F.
- Remove stems from mushrooms and finely chop.
- In a medium skillet, sauté shallot, sausage and mushroom stems until sausage is cooked and liquid evaporated.
- Scrape mixture into a bowl and combine with blue cheese, cream cheese, brandy and thyme.
- In same skillet, melt butter over medium heat. Immediately remove from heat and toss mushroom caps in melted butter until well coated.
- Arrange caps stem-end up on a baking sheet and mound about 2 teaspoons sausage filling in each.
- Bake until cheese is bubbly and mushrooms are tender but still hold their shape, about 10 minutes.
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Servings: 12
|  | | Ingredients | | - | | 24 medium mushrooms |
| - | | 2 tablespoons butter |
| - | | 1 shallot, minced |
| - | | 1/4 pound hot Italian sausage |
| - | | 4 ounces blue cheese, crumbled |
| - | | 3 ounces cream cheese, softened |
| - | | 1 teaspoon brandy |
| - | | 1/2 teaspoon thyme |
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