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02/04/2011 National Stuffed Mushroom Day Spicy Stuffed Mushrooms

Source of Recipe

My Recipes


Recipe Introduction

Mushrooms are the fleshy, fruit body of a fungus. They also typically contain a stem, cap, and gills. There are a wide variety of mushrooms in the world that are either edible or toxic to eat. Edible mushrooms are used extensively in cooking, especially in Chinese, Japanese, and European dishes.The recipe for stuffed mushrooms, however, originated in America during the early 20th century. The so-called father of modern commercial mushroom cultivation, J.B. Swayne, found a new crop of mushrooms around this time. He hired numerous Italian immigrants to help with their cultivation on his farm. Some of the Italians had much experience stuffing peppers and tomatoes, and it only seemed natural to try to stuff the mushrooms as well.Breadcrumbs, garlic, parsley, olive oil, and parmesan were also soon added to the farmers' methods of stuffing mushroom caps. By the 1950's, the act of stuffing mushrooms became a delicacy as they began to be stuffed with expensive items like crab meat.To celebrate National Stuffed Mushroom Day, try your hand at this Italian-American tradition and make some stuffed mushrooms for you and your family!Holiday Insights

List of Ingredients

HOME COOKIN’ 02/04/2011 National Stuffed Mushroom Day Spicy Stuffed Mushrooms



Spicy Stuffed Mushrooms


4 ounces fresh spicy sausage, such as Italian hot sausage
2 tablespoons unsalted butter
1 (10 oz.) package medium to large white mushrooms, stems removed and chopped, caps left whole
1/2 small onion, finely chopped
1 garlic clove, finely chopped
1 cup finely chopped day-old bread (about 1 oz.)
4 ounces Italian Fontina or mozzarella, shredded
1 tablespoon finely chopped fresh parsley
1/4 teaspoon dried oregano



Recipe


Preheat oven to 400°F.
Remove sausage from casing and place in a medium skillet.
Cook meat over medium heat, breaking it up with a wooden spoon and stirring occasionally, until crumbly and browned, about 7 minutes.
Transfer sausage to a bowl.
Melt butter in same skillet over medium heat.
Add mushroom stems, onion and garlic and cook, stirring, until softened, about 4 minutes.
Remove from heat and add bread, cheese, parsley, oregano and reserved sausage.
Stir well to mix.
Stuff sausage mixture firmly into mushroom caps.
Place caps on a foil-lined baking sheet.
Bake until tops are crusty and mushrooms are tender, 10 to 15 minutes.