Seattle Dog Stuffed Mushrooms
Seattle Dogs without the buns!
- 8 Large mushrooms, stems removed, rinsed
- 1 sweet onion, chopped
- 1 C. Sauerkraut, drained
- 2 bratwursts, casings removed and crumbled
- 1/2 C. beer
- 1/2 C. cream cheese, softened
- 1 tsp. brown mustard
- 1 Tbsp. butter
- 2 cloves garlic, minced
- salt and pepper to taste
- red pepper flakes to taste (optional)
- fresh basil, chopped (optional)
Start by caramelizing your onions. In a skillet set to 300°, melt butter. Add onions and top with a little bit of salt. Let cook until a nice golden brown, about an hour, stirring occasionally. If you notice they are starting to burn, rather than caramelize, turn down the heat.
Preheat oven to 350°
Increase skillet to medium and add the garlic and bratwurst, cook until bratwurst is done. Increase heat to medium high and add beer. Deglaze the skillet and let beer reduce. Season with salt, pepper, and red pepper flakes (if using).
Reduce skillet back down to medium and add sauerkraut, cook until there is no or very little liquid in the skillet.
In a large bowl, combine brat/kraut mixture with cream cheese.
Bake mushrooms in a foil lined baking dish for 10 minutes. Remove from oven, let cool enough to handle, and drain any liquid that has pooled in the middle.
Stuff each mushroom generously with the cream cheese mixture and bake an additional 10 minutes, or until slightly brown on top. Garnish with fresh basil if using and enjoy!