“Crumbled Italian sausage, tangy blue cheese and crunchy pork rinds all stuffed into tasty little mushroom cap bites. Sausage & blue cheese stuffed mushrooms are the perfect appetizers to start a meal or to share with friends over a bottle of red!"
2. Clean mushrooms and remove stems. Set stems aside for later. Baste the tops of the mushrooms lightly with olive oil and place top down on a non-stick baking sheet. Drizzle the open tops with the remaining olive oil.
5. Once the sausage is browned add the minced garlic and continue to cook for another minute. Add in the thyme and chicken broth and use the wooden spoon to scrape up all the browned bits from the bottom of the pan. Add in the finely chopped mushroom stems and let simmer until all of the liquid has been absorbed and the mushroom stems are softened.