Tuesday, December 16, 2014

Sausage Stuffed Mushrooms

·         1 ½ pounds whole baby bella mushrooms, about 36
·         4 tablespoons olive oil, divided
·         1 pound ground mild Italian sausage
·         2 tablespoons minced garlic
·         ¼ cup balsamic vinegar
·         1 large egg
·         ½ cup bread crumbs
·         ½ cup grated parmesan cheese
·         ¼ cup heavy cream
·         ¼ cup chopped parsley
·         Salt and pepper, to taste

1.        Preheat oven to350 degrees with the rack in the middle position. 
2.       Wash mushrooms and pat dry.  Remove stems and mince fine. 
3.       Heat 2 tablespoons olive oil in a large skillet over medium-high heat.  Add the sausage and cook until golden brown, about 8 to 10 minutes, crumbling sausage into small pieces.  Transfer sausage to a large bowl. 
4.        Reduce heat to medium and saute minced garlic in the sausage fat for about 3-4 minutes;  add balsamic vinegar and mushrooms stems and cook until tender about 5-7 minutes.  Transfer to the mixing bowl with the sausage.
5.       Stir in the egg then add bread crumbs, parmesan cheese, cream, 3 tablespoons parsley, salt and pepper.
6.       Place the mushrooms cap on a large baking  sheet and toss with remaining olive oil.  Put them cap side down and stuff each with a generous amount of filling. 
7.       Bake for 22 to 25 minutes, until hot and golden brown.   Garnish with remaining parsley and additional parmesan cheese, if desired.  Serve warm. 
Note:  The filling can be made up to 3 days in advance.  The stuffed mushrooms can be cooked up to 4 hours in advance and held at room temperature.  Warm in the oven before serving. 

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