Chipotle Stuffed Mushrooms

• Meat

  • 1 lb Pasteurized breakfast sausage

• Produce

  • 2 lbs Mushrooms, whole white
  • 1 Onion, medium

• Condiments

  • 1/2 tsp Adobo sauce
  • 1 Chipotle pepper in adobo sauce
  • 1 cup Mayo, homemade

Found on jaysbakingmecrazy.com

Ingredients

• 2 pounds whole white mushrooms, cleaned and stemmed
• 1 medium onion, diced
• 1 pound pasteurized breakfast sausage (I used my homemade)
• 1 cup homemade mayo
• 1 chipotle pepper in adobo sauce, minced
• ½ teaspoon adobo sauce, check for ingredient quality

Directions

• Preheat oven to 375°
• Place the stemmed mushrooms on a foil-lined baking sheet. In a large skillet, sauté the onion and sausage over high heat until the sausage is cooked through, about 8 minutes.
• While the sausage is cooking, puree the mayonnaise, chipotle pepper, and adobo sauce in a blender or food processor.
• Once the sausage is cooked through, remove from the heat and stir in the chipotle mayo.
• Spoon the filling into the mushroom caps, being careful not to overfill.
• Bake 20-25 minutes, or until the stuffing starts to brown nicely along with the mushrooms.