Tuesday, December 22, 2020

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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