Ingredients
Scale
- 1 tablespoon extra-virgin olive oil, one turn of the pan
- 24 large gourmet stuffing mushroom caps, stems removed and reserved brushed with damp towel
- Salt and pepper
Sausage Stuffing
- 1 1/2 teaspoons extra-virgin olive oil, half a turn of the pan
- 3/4 pound sweet bulk Italian sausage
- 4 cloves garlic, chopped
- 20 stems mushrooms, finely chopped
- 1 rib of celery and green, leafy top from the heart of the stalk, chopped
- 1/2 small onion, chopped
- 1/2 small red bell pepper, seeded and chopped
- 1 (10-ounce) box chopped frozen spinach, defrosted and squeezed dry
- 3 slices white bread, toasted and buttered, chopped into small dice
- 1/3 cup grated Parmigiano or Romano, 2 handfuls
Instructions
- Preheat oven to 500 degrees F.
- Heat a large skillet over medium high heat. Add oil and mushroom caps and season caps with salt and pepper. Saute caps 5 to 7 minutes, until they are lightly browned and tender on edges. Turn caps up and let juices drain away from caps. Transfer caps to a small nonstick baking sheet.
- Wipe out skillet and return to heat. Add a touch of oil and sausage to the hot skillet. Brown and crumble sausage for 3 minutes.
- In a food processor pulse and chop the garlic, add mushroom stems and pulse to chop the mushroom stems.
- Add celery, onion and red bell pepper to the mushrooms and pulse to chop. Remove mixture from the processor and saute veggies and mushrooms over medium high heat another 3 to 5 minutes.
- Add dry, defrosted spinach and stir into stuffing. Add chopped bread and cheese to the pan and toss stuffing until bread is moist and stuffing is combined, 2 or 3 minutes.
- Fill caps with stuffing using a small scoop or large spoon. Place caps in hot oven and reduce heat to 450 degrees F.
- Bake 6 to 8 minutes to crisp edges of stuffing and set stuffing in mushrooms. Transfer stuffed mushrooms to a serving plate.
- Prep Time: :10
- Cook Time: :25
- Category: Appetizer
- Method: Oven / Stove