Stuffed Mushrooms Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Large mushrooms 1 1/2-2” across. Clean, remove stems and chop, set mushroom caps aside
Stuffing
Fry chopped stems
1 T. Oil
1T Crushed Garlic
Add prepared Sausage Stiffing (recipe below)
Shake in a gallon baggie or medium bowl:
Mushroom caps
3T. Olive Oil
2 1/2 T. Sherry or Marsala Wine
Stuff mushroom caps:
Prepared stuffing mixture woth stems and garlic above
mascarpone cheese
Six Italian grated cheese
Prepared Sausage Stuffing
1# sweet Italian (hot) sausage, remove casing
6 Scallions or 1/4C Sweet onion (scallions white and green parts used)
2 Garlic cloves minced
2/3 C Pablo bread crumbs
1/3 C Grated parmesan
2 T. parsley
salt and pepper
Add 2 T. olive oil to pan. Add sausage crumbling it up with spatula or back of spoon. Cook for 8-10 minutes stirring frequently until browned. Drain most of the oil and put sausage in food processor and grind into small pieces. Put back into pan and add onions and garlic and cook another 2-3 minutes. Add Panko bread crumbs stir to combine with the rest of the ingredients. Add sherry wine. Finally swirl in Mascarpone cheese and continue cooking until melted and sausage mixture is creamy. Remove from heat and stir in parmesan and parsley. Add salt and pepper and put in small containers and freeze until needed.
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Directions: |
Directions:Select large mushrooms 1 1/2-2” across. Clean, remove stems and chop, set mushroom caps aside
Stuffing
Fry chopped stems in 1 T. Oil and 1T Crushed Garlic cook until moisture evaporates.
Add Sausage previously prepared and mix well and set aside.
Place mushroom caps in a medium sized bowl
Add 3T. Olive Oil and 2 1/2 T. Sherry or Marsala Wine and shake bowl a few time until caps are coated. Place on a cookie sheet. Fill Caps with stuffing and a small dab or mascarpone cheese on top and add a small amount of grated cheese on top (I use six Italian).
Bake at 350 degrees for 20-25 minutes or until a knife inserted inside mushroom are soft and tops are golden brown.
Prepared Sausage Stuffing
1# sweet Italian (hot) sausage, remove casing
6 Scallions or 1/4C Sweet onion (scallions white and green parts used)
2 Garlic cloves minced
2/3 C Pablo bread crumbs
1/3 C Grated parmesan
2 T. parsley
salt and pepper
Add 2 T. olive oil to pan. Add sausage crumbling it up with spatula or back of spoon. Cook for 8-10 minutes stirring frequently until browned. Drain most of the oil and put sausage in food processor and grind into small pieces. Put back into pan and add onions and garlic and cook another 2-3 minutes. Add Panko bread crumbs stir to combine with the rest of the ingredients. Add sherry wine. Finally swirl in Mascarpone cheese and continue cooking until melted and sausage mixture is creamy. Remove from heat and stir in parmesan and parsley. Add salt and pepper and put in small containers and freeze until needed. |
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Preparation
Time: |
Preparation
Time:20 minutes |
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