Ingredients: |
Ingredients: 1 T. olive oil, 24 Lg Mushroom Caps, stems removed and reserved, salt and pepper
Stuffing: 1 1/2 t. olive oil, 3/4 lb. sweet bulk Italian Sausage, 4 cloves garlic, chopped, 20 stems mushrooms, finely chopped, 1 rib celery and green, leafy top from the heart of the stalk, chopped, 1/2 sm. onion, chopped, 1/2 sm. red pepper, seeded and chopped, 1 box chopped frozen spinach (10oz), defrosted and squeezed dry, 3 slices white bread, toasted and buttered, then chopped into small diced pieces, 1/3 c. grated Parmigiano Reggiano or Romano Cheese
|
Directions: |
Directions:Pre-heat oven to 5oo . Heat a large skillet over med-high heat. Add olive oil, and mushroom caps and season caps with salt and pepper. Saute caps for 5-7 min till they are lightly browned and tender on the edges. Turn the caps up and let the juices drain away. Transfer to baking sheet. Wipe out the skillet and return to the heat. Add a touch of olive oil and the sausage and brown and crumble for 3 min. Using a chopper, chop the garlic, then add the mushroom stems and chop up. Add the celery, onion and pepper to the mushrooms and pulse to chop. Remove the mixture from the chopper and saute the veggies and mushrooms over med-high heat for about 3-5 min. Add dry, defrosted spinach and stir into stuffing. Add the chopped bread and cheese to the pan and toss stuffing until bread is moist and stuffing is combined, 2-3 min. Fill mushroom caps with stuffing using a large spoon. Place the caps in the hot oven and reduce the heat to 450º. Bake 6-8 min. |
This recipe for Sausage Stuffed Mushrooms is from