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"I've been perfecting bacon-wrapped dates stuffed with gorgonzola and a smoked almond in my convection oven for years, typically baking them for 25 to 30 minutes," Lindsay said.

Then, the chef places the stuffed mushrooms inside, being careful to avoid overcrowding, and cooks the dish at 390 to 400 degrees Fahrenheit until the cheesy stuffing is golden and bubbly.

Add the mushrooms and shallot and season with salt. Saute until the mushrooms release their juices, about 2 minutes. Add the garlic, thyme and brandy.

Arrange the mushrooms on a rack placed over a baking sheet (this will allow the mushrooms to drain their juices while baking). Bake in the oven until golden brown on top, 20 to 25 minutes.

Clean the mushrooms and pat them dry. Carefully remove the stems and scoop out the insides. Roughly chop the stems and scooped portions, then set aside Heat a non-stick frying pan and melt 2-3 ...

I would gladly eat a plate of these sausage-and-cheese stuffed mushrooms for a meal. (It's not hard to do.) They’re good any time of year, but the fungi really evokes the coziness of harvest season.

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