Cincinnati’s Best Goetta Stuffed Mushrooms
Ingredients
1 Roll -16 OZ Queen City Sausage Premium Goetta
16 OZ Portabella Mushrooms
4 Super Sized Portabella Mushrooms
8 OZ Sour Cream
8 OZ Bread Crumbs
4 OZ Parmesan Cheese
2 TBS Minced Garlic
1 TPS Coarse Black Pepper
Serves 6
Instructions
Medium Skillet. Medium heat. Cut 3 each, ½” patties from the Goetta Roll. Add to the heated skillet to brown. Serve on the side. Take remaining Goetta and add to the skillet in small chunks to thoroughly brown. Goal—make Goetta crumbles. Remove the stems from the smaller mushrooms. This creates the pocket for the batter to go into. Dice the stems and add to the skillet to brown. Remove the browned Goetta and mushroom stems from the skillet. Let cool. In a medium size bowl, add: Sour cream, bread crumbs, parmesan cheese, garlic, and pepper to create the batter. Mix well. Add the warm, not hot Goetta and mushroom stems to the batter. Mix well. Add the batter to fill the small mushrooms. Take batter to form 4 patties and press gently on top of the super-sized mushrooms. Preheat oven-broiler to 400 degrees. Add all battered mushrooms to an oven safe sheet pan. Broil for about 12-14 minutes. Watch for even browning.