Some serious prep time here. . . but I generally prep well in advance, partially cook and freeze . . . this prevents major stress out when the company is due (and more time to relax and let the Chardonnay do its job).
Ingredients:
- Large white stuffing mushrooms, 12 (rule of thumb, estimate 2 per guest)
- 1 lb. sweet Italian sausage
- Parmesan cheese
- 2 eggs
- 1/2 stick of butter
- Celery (2 sticks finely chopped)
- Onion (1 small finely chopped)
- Garlic (3 cloves, diced)
- Red pepper flakes
- Italian bread crumbs
Clean and 'de-stem' large mushrooms - place caps in a large baking pan and stems to the side.
In a small pan melt 1/2 stick of butter over a medium heat, add garlic, celery and onions and saute until transparent. Let cool.
Place sausage in a pot of rapidly boiling water and parboil (about 5 minutes). Remove from heat and rinse.
Finely chop mushroom stems and place in a large mixing bowl. Remove skin from sausage and crumble into the mixture. Add celery/onion/garlic butter mix as well as 1/2 cup of Parmesan cheese and 1/2 cup of Italian breadcrumbs. Break eggs into the mix and stir well until all ingredients are well coated.
Shape mixture into the mushroom caps rounding slightly - continue until all mushrooms are ready. If you have stuffing left over - add to the mushrooms - you can't have too much stuffing!!
Place in a 350 degree preheated oven and bake for 45 minutes. Serve hot.
NOTE: To pre-make as mentioned about - bake about 15 minutes and freeze. When it's time to serve, thaw thoroughly and bake for 35 minutes.
You'll love these!!!
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