Recipe of the Day: Sausage Stuffed Mushrooms Yields: 24 mushrooms (stuffer mushrooms about 2 inches in diameter) or 12 medium sized portabello mushrooms 1 tbl olive oil 2 shallots, minced 3 garlic cloves, minced 1 red pepper, seeded and minced 1/4 tsp freshly grated nutmeg 1 tbl herbes de provence 1/4 tsp kosher salt and freshly ground pepper to taste 1/4 cup white wine 1 pound bulk sausage 2 tbl italian parsley, minced 1 tsp worcestershire sauce (Lea and Perrins is GF) 1 package cream cheese (You can do reduced fat but not fat free-alternately if you want to use greek yogurt you could use that. About 1 cup) 1/2 cup grated parmesan cheese 1 egg Additional parmesan for top Heat oil in a medium saute pan over medium high heat. Add shallots, garlic and pepper. Season with salt, pepper, nutmeg and herbes de provence. Saute for about 3-5 mins until the shallots and peppers begin to get tender. Deglaze the pan with the white wine and cook until all the liquid is gone. Add the sausage and cook until it is all browned. Add parsley and stir well to combine. Remove from heat and allow to cool. Add worcestershire sauce, cream cheese, parmesan and egg to the cooled sausage mixture. Stir well using your hands or a potato masher so that the sausage is really separated and the cream cheese well incorporated. Preheat oven to 375 degrees. For mushrooms, pop out the stems and then peel the mushrooms. Place peeled mushroom caps onto baking sheet. Using a tablespoon, scoop filling into each mushroom cap until all the filling is gone. Top the mushrooms with freshly grated parmesan cheese. Bake for approx. 15-20 mins or until the tops are golden brown and the mushrooms are cooked through.
Posted on: Sun, 04 Jan 2015 15:40:39 +0000
Trending Topics
Recently Viewed Topics
© 2015