We have been thinking about that single mushroom for days. And I DO NOT LIKE mushrooms. But that one was delish. So since Jason asked that we make a batch this weekend I ignored my dislike of mushrooms to please my handsome hubby.
This is a Rachael Ray recipe from the Food Network. It is good. It is not Chef's Table good, but it is good. It may not convert you [or me] 100% to mushrooms, but it is definitely a good start.
It is a little bit time intensive so save this for when you particularly want to cook. It is a perfect little party appetizer or special date night treat.
Alright, let's get started.
*note the recipe at the bottom is for 24 large mushrooms. We had about 25 small mushrooms so we halved the recipe and still had stuffing leftover. Plan accordingly!
First, wash your mushrooms, try to dry them off as best you can so there isn't moisture remaining. Then remove the stems. Also, preheat your oven to 500 degrees.
To remove the stems, kind of wiggle them around and then pull. Jason is demonstrating here. Do not discard the stems! We will be using those in a minute.
Heat some olive oil in a skillet over medium high heat. Add the mushroom caps, hole side up and saute with salt and pepper for 5-7 minutes. Then flip the caps to let the juices drain away from the caps.
They should get a nice golden brown and start to become tender on the edges.
After just a minute upside down, remove from the skillet and place on a nonstick baking sheet.
Add sausage to hot skillet and cook until brown. [We used turkey sausage which is just slightly less flavorful than pork sausage, a hot sausage would have been particularly good here for extra flavor!]
Meanwhile, roughly chop up your mushroom stems, onion, garlic, red pepper and and celery. You will be putting it all into the food processor to be finely chopped. I also toasted my bread at this point.
I removed the sausage and sauteed the veggies on their own at this point for 3-5 minutes. Then I added the chopped bread and, spinach, and cheese to mixture.
This is what your final stuffing mixture should look like.
Then using a small spoon smush the stuffing into the mushroom tops. Don't be afraid to make them tower high since that means less mushroom taste & more yummy stuff taste!
Ok, this is where Jason and I thought that perhaps the stuffing needed a little extra something to hold it together more and give a dab more flavor. We decided some cream cheese or mozzarella cheese-something to make it melty and gooey would have been a nice touch. You decide if you want to add a little something to it.
Bake for 6 to 10 minutes to crisp edges of stuffing and set stuffing in mushrooms.
Sausage Stuffed Mushrooms
- 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
- 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