Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Sausage Stuffed Mushrooms




Source of Recipe


Rachael Ray


Recipe Introduction


I made these, by request, for a birthday party for my mother-in-law. I don’t care for mushrooms, so I couldn’t taste as I went and Mr. Kim wasn’t at home when I made them – so I was really flying by the seat of my pants. But everyone swore they loved them (including Mr. Kim who has pledged honesty when tasting) and they certainly disappeared fast! The only changes I made in this recipe were to add a couple of ounces of reduced fat cream cheese and fresh thyme to the stuffing. I also used panko instead of the chopped toast. I have other notes marked in the directions. It’s really hard to judge how many mushrooms you will need – she calls for 24 large and I ended up having enough for about 75 medium ones. But unless you choose each mushroom, you get an assortment in a box of them.


List of Ingredients




1 T. extra-virgin olive oil
24 large gourmet stuffing mushroom caps, stems removed and reserved, cleaned with a damp towel
Salt and pepper

STUFFING:
1 ½ t. extra-virgin olive oil
¾ lb. sweet bulk Italian sausage
4 cloves garlic, chopped
20 stems mushrooms, finely chopped
1 rib of celery, including leafy top, chopped
½ small onion, chopped
½ small red bell pepper, seeded and chopped
1 (10 oz.) box chopped frozen spinach, defrosted and squeezed dry
3 slices white bread, toasted and buttered, chopped into small dice
1/3 c. grated Parmigiano or Romano


Recipe



Preheat oven to 500 degrees.

Heat a large skillet over medium high heat. Add oil and mushroom caps and season caps with salt and pepper. Sauté caps 5 – 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. [NOTE: I put the caps cup down and let them cool completely – the mushrooms continue to give off moisture for a long time and I didn’t want my stuffing to be soggy.]

Wipe out the skillet and return to heat. Add olive oil and sausage to the pan. Brown and crumble sausage for 3 minutes.

In a food processor pulse and chop the garlic, add mushroom stems and pulse to chop. Add celery, onion and red bell pepper to the mushrooms and pulse to chop. Remove mixture from the processor and sauté vegetables and meat over medium high heat anther 3 – 5 minutes. [NOTE: Here I actually drained the sausage, put it in the processor (after removing the vegetables) and pulsed it a bit to further chop it up, then I put it in the skillet with the vegetables and sautéed.] Add spinach and stir into stuffing. [NOTE: This is where I added the cream cheese.] Add chopped bread and cheese to the pan and toss stuffing until bread is moist and stuffing is combined, 2 – 3 minutes. Fill caps with stuffing using a small scoop or large spoon. Place caps in hot oven and reduce heat to 450 degrees. Bake 6 – 8 minutes to crisp edges of stuffing and set stuffing in mushrooms.

Yield: 24 large stuffed mushrooms