Sausage Stuffed Mushrooms
ingredients:
• 3 (8 oz) packs baby bella mushrooms
• 2 links hot Italian sausage
• ¼ cup water
• 1 tbsp olive oil
• quarter of an onion, finely diced
• 1 garlic cloves, minced
• ¼ cup white wine (chardonnay: medium-dry to dry)
• ¼ cup Italian/seasoned bread crumbs
• ¼ tsp kosher salt
• freshly ground black pepper
• 2 tbsp unsalted butter, melted
• Parmigiano-Reggiano cheese, freshly grated
• 4 slices of prosciutto
• thyme leaves for garnish (optional)
• 3 (8 oz) packs baby bella mushrooms
• 2 links hot Italian sausage
• ¼ cup water
• 1 tbsp olive oil
• quarter of an onion, finely diced
• 1 garlic cloves, minced
• ¼ cup white wine (chardonnay: medium-dry to dry)
• ¼ cup Italian/seasoned bread crumbs
• ¼ tsp kosher salt
• freshly ground black pepper
• 2 tbsp unsalted butter, melted
• Parmigiano-Reggiano cheese, freshly grated
• 4 slices of prosciutto
• thyme leaves for garnish (optional)
instructions:
1) Line a sheet pan with foil for easy clean up, then place paper towels on top. Briefly rinse the mushrooms under cold running water. Carefully remove the stems, saving half for stuffing and discard the rest. Place the mushroom caps on the prepared sheet pan to drain off excess moisture. Finely chop the mushroom stems for stuffing.
◘ note: You can wipe dirt off of mushrooms with a damp paper towel if you prefer.
2) Take sausages out of their casings and break them apart in a skillet. Add water, put the lid on and quickly bring to a boil over medium-high heat.
3) Once boiling, take the lid off and break up the lumps using the back of a wooden spoon. Cook until all of the water has evaporated and sausage starts to brown, about 6-7 minutes, while still breaking up the sausage so that it is crumbly in texture.
4) Transfer cooked sausage in a bowl. Preheat oven to 350° F.
5) Add oil to the same skillet over medium heat. Add onions and cook for 3 minutes. Add garlic, cook for 1 minute. Add chopped stems, salt and pepper; cook for 2 minutes.
6) Pour in wine and let it bubble up for 1 minute, then toss around and continue to cook until most of the moisture evaporate, about 2 minutes.
7) Add sausages back into the skillet along with their juice. Stir in bread crumbs; keep stirring until the mixture feels like it's sticking together, about 2 minutes. Off the heat and let the mixture cool for a bit.
8) Remove the paper towels from the sheet pan. Dip the mushroom caps cavity side down in melted butter, then place them on the sheet pan cavity side up. Arrange the mushrooms so that they are not touching each other.
9) Add a bit of cheese into the bottom of each caps. Add sausage mixture into the cavities, packing it down without breaking the caps and forming a small mound. Sprinkle the top with more cheese. Tear up prosciutto and place pieces on top of each mushrooms.
10) Bake for 20 minutes.
11) Quickly transfer cooked mushrooms to a platter so that they don't sit in their juices for too long. Garnish with thyme leaves, if desired.
1) Line a sheet pan with foil for easy clean up, then place paper towels on top. Briefly rinse the mushrooms under cold running water. Carefully remove the stems, saving half for stuffing and discard the rest. Place the mushroom caps on the prepared sheet pan to drain off excess moisture. Finely chop the mushroom stems for stuffing.
◘ note: You can wipe dirt off of mushrooms with a damp paper towel if you prefer.
2) Take sausages out of their casings and break them apart in a skillet. Add water, put the lid on and quickly bring to a boil over medium-high heat.
3) Once boiling, take the lid off and break up the lumps using the back of a wooden spoon. Cook until all of the water has evaporated and sausage starts to brown, about 6-7 minutes, while still breaking up the sausage so that it is crumbly in texture.
4) Transfer cooked sausage in a bowl. Preheat oven to 350° F.
5) Add oil to the same skillet over medium heat. Add onions and cook for 3 minutes. Add garlic, cook for 1 minute. Add chopped stems, salt and pepper; cook for 2 minutes.
6) Pour in wine and let it bubble up for 1 minute, then toss around and continue to cook until most of the moisture evaporate, about 2 minutes.
7) Add sausages back into the skillet along with their juice. Stir in bread crumbs; keep stirring until the mixture feels like it's sticking together, about 2 minutes. Off the heat and let the mixture cool for a bit.
8) Remove the paper towels from the sheet pan. Dip the mushroom caps cavity side down in melted butter, then place them on the sheet pan cavity side up. Arrange the mushrooms so that they are not touching each other.
9) Add a bit of cheese into the bottom of each caps. Add sausage mixture into the cavities, packing it down without breaking the caps and forming a small mound. Sprinkle the top with more cheese. Tear up prosciutto and place pieces on top of each mushrooms.
10) Bake for 20 minutes.
11) Quickly transfer cooked mushrooms to a platter so that they don't sit in their juices for too long. Garnish with thyme leaves, if desired.
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