Unstuffed Mushrooms

On New Year’s Eve at 4pm, I asked my friend what I could bring to her New Year’s Day Brunch.

“An appetizer if you have time.”

“Aright sounds good.”

I’m not sure why I asked OR why I replied sounds good, given that I had absolutely no idea what was in the house, nor did I have any intention of going to the store and I was pretty sure most places were closed the next day anyway. Full disclosure, I did not check.

So, New Year’s Day I woke up and looked through the fridge and cabinets to figure out what I could throw together. I had mushrooms. I had sausages. Stuffed mushrooms. Boom.

Then I laid out the mushroom caps and the thought of roasting then stuffing and topping each one just sounded so annoying. instead I chopped them up, mixed them with the rest of the stuff, and jammed the mix into small muffin tins. Unstuffed mushrooms were born.

This recipe is a little different because I wrote it how I actually cooked it. I wasn’t measuring every ingredient. Can we just admit that no one cooks that way? It’s a handful of this, and some of that, and taste it and add salt and see if it looks right and then go with it. I also noted the exact brands of everything that I used. Not because that’s what you HAVE to use - but because it’s what I used and I can’t say what it would be like if you use something else but by all means experiment with what you’ve got! The whole idea of this is that you might have lots of the stuff on hand anyway, and you’ll be able to throw together a quick appetizer that honestly turned out to be somewhat of a sleeper hit.