Friday, April 25, 2014
Italian Sausage Stuffed Mushrooms
I love mushrooms. Anyhow, anywhere. In soups, in pasta, sauteed on their own, sliced raw in salads, it makes me no difference. This is one of two stuffed mushrooms we made at a Minnesota restaurant (the other is the vegetable-stuffed mushroom, see 1-31-14 post). You can either make them in large button mushrooms or large portabellas.
You can make the stuffing and it will keep for several days and then just stuff the mushrooms as you need them. I found an 8 oz package of large button mushrooms the other day for $1, so I just pop a few in the oven when I want a snack.
I like to spray the outside of the mushroom with an olive oil cooking spray to help them cook and keep them moist, although we never did that at the restaurant. Below is the full recipe, but I simply cut it in half using just one link of Italian sausage (4 oz portion).
ITALIAN SAUSAGE STUFFED MUSHROOMS
16 medium/large button mushrooms or 4 portabella mushrooms
1/2 pound (2 links) Italian sausage (your choice of sweet or hot)
1/2 cup sliced green onions
1/4 cup chopped green pepper
1 tsp minced garlic
1/4 tsp dried basil
1/4 tsp dried rosemary
1/4 tsp dried oregano
1/4 tsp dried thyme
1 to 1 1/2 Tbsp Worcestershire sauce, or to taste
1/2 cup shredded Monterey Jack cheese
3 Tbsp freshly grated Parmesan
Twist off stems from mushrooms; set caps aside. Finely chop stems; set aside. Fry sausage in large skillet, stirring to crumble; drain off excess fat.
Add chopped mushroom stems, onions, green pepper, garlic, herbs, and Worcestershire sauce. Cook until liquid evaporates. Remove sausage mixture from heat. Let come to room temp. Stir in Monterey Jack cheese.
Spoon filling into each cap; packing slightly. Sprinkle with Parmesan. Bake at 400F on sprayed baking pan until heated through, about 10-15 mintues. If using portabellas, cut like pizza slices with knife or pizza slicer.