photograph by Elena Brent Rosemond-Hoerr

24 cremini mushrooms
1 pound Neese’s Country Sausage
½ cup goat cheese
¼ cup minced zucchini
¼ teaspoon red pepper flakes
Pinch of salt
Olive oil

Heat oven to 350º. Clean mushrooms and use a spoon to gently scrape out the gills.

Cook and drain sausage. Mix with goat cheese, zucchini, red pepper flakes, and salt. Gently fill each mushroom cap with a spoonful of filling and place on a baking sheet.

Drizzle with olive oil and bake for 20 to 25 minutes or until the mushroom is soft.

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Rosemond-Hoerr is a food blogger and photographer who draws on her grandmother’s traditional Southern cooking for inspiration.

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