24 lg gourmet stuffing mushroom caps, stems removed and reserved brushed with damp towel
1 TBSP EVOO, one turn of the pan
Stuffing-
3/4 lb sweet bulk Italian sausage
1-1/2 tsps EVOO, half a turn of the pan
4 cloves garlic, chopped
20 stem 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 -10oz 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
500 degrees
Heat lg skillet over medium heat. Add oil and mushroom caps and season with salt and pepper. Saute 5-7 mins, until lightly brown and tender on edges. Turn caps and let juices drain away from caps. Transfer caps to nonstick baking pan.
Wipe out skillet and return to heat. Add touch of oil and sausage to hot skillet. Brown and crumble sausage for 3 mins. In food processor, pulse and chop the garlic, add mushroom stems and pulse to chop stems. Add celery, onion, and red pepper to the mushrooms and pulse to chop.
Remove mixture from processor and sauté veggies and mushrooms over med heat 3-5 mins. Add dry, defrosted spinach and stir into stuffing. Add chopped bread and cheese to pan and toss stuffing until bread is moist and combined 2-3 mins
Fill caps with stuffing using small scoop. Place caps in oven and reduce 450 Bake 6-8 mins to crisp edges of stuffing and set stuffing in mushrooms. Transfer to serving plate
Serving
Suggestions
lot of extra stuffing
Originally Submitted
1/17/2016
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