December 11, 2010

STUFFED MUSHROOMS


Stuffed Mushrooms have always been a favorite appetizer when going out for dinner but they are easy to make at home.  I like them when they are stuffed to the max with flavor and very Cheesy.  They secret to really good homemade Stuffed Mushrooms is avoiding sogginess by cooking the Mushroom caps before stuffing them and releasing all the natural Water they hold.   The Italian Sausage adds a spicy lift to the creamy Cheeses and just a hint of Garlic brings it all together to make the perfect starter before dinner or appetizer for your next holiday party.   You could also serve it as a side dish to Butter Roasted Chicken.  Make a lot of them because when you are Cooking The Amazing these delicious Stuffed Mushrooms won't last.

Here is the recipe.



20  Large White Button Mushrooms
1 lb.  Mild Italian Sausage
2 T Olive Oil (if needed see below)
1  Small Yellow Onion, diced small
2  Cloves Garlic, minced fine
2 T  Olive Oil
4 oz.  Cream Cheese, softened
3 T  Sour Cream
2 t  Worcestershire Sauce
2 t  Dried Oregano
2 t  Dried Thyme
1 c  Fresh Sour Dough Bread Crumbs
1/2 c  Grated Parmesan Cheese
1 c  Shredded Sharp Cheddar Cheese, divided
1 t  Sea Salt, fine grain
1 t  Black Pepper, fresh ground


1.  Preheat the oven to 400 degrees.

2.  Clean the Mushrooms.  The Mushrooms should be wiped off using a dry kitchen towel and never placed under running water or they will absorb the water and be soggy later.

3.  Using a spoon, carefully scoop out the stem preserving the cap to make a well for stuffing later.  Set aside.
 4.  In a large pan over medium heat cook Italian Sausage until browned and cooked through.  Leave in chunks.  Place the cooked Sausage in a large mixing bowl.
 5.  Leave any fat left from Sausage in the pan to equal approx. 2 T.  If there is not enough Sausage fat add Olive Oil as needed to equal 2 T fat.  Over medium heat saute the Mushroom caps, scooped out side down, for 4 mins then flip and saute on the other side for 4 mins.  keeping the Mushroom caps well spaced to prevent steaming.  This will cook out a lot of the moisture prevent a soggy stuffed Mushroom cap.


6.  As the caps saute you will notice the scooped out section will fill will water.  Once they have sauteed for 4 minutes on the other side place them scooped side down on paper towels to drain off the liquid while you saute the Onions and Garlic.
 7.  Chop the Onion into small dice and finely chop the Garlic.  Saute the Onion until translucent then add the Garlic and saute for 1 minute being careful not to burn the Garlic.  Once cooked place in the mixing bowl with the cooked Sausage.

8.  In a small bowl add the Cream Cheese, Sour Cream, Worcestershire Sauce, Oregano and Thyme and mix well with a spoon.  Scoop into the bowl with the other ingredients.

9.  Grate fresh Sour Dough Bread (or another type of white Bread) to equal 1 c and place into the bowl with the 1 c grated Parmesan Cheese, and add only 3/4 of the grated Sharp Cheddar Cheese (the rest will be used as a topping) and Salt and Pepper and mix all well together using a large spoon. 
 8.  Using a large spoon scoop the mixture into the wells of the Mushroom caps packing in well and mounding on top.  Place spaced apart on an ungreased baking sheet.  Sprinkle the last 1/4 of the Sharp Cheddar Cheese on top, pressing in with your fingers to make it stick if needed.

 9.  Bake at 400 degrees for 12-15 minutes until the tops begin to brown.  Then switch the oven to broil and broil for 1-2 minutes until the tops become a deeper brown and bubbly.  Watch closely, it can burn quick while broiling.  Remove and allow to rest for 3 minutes before serving.  Caution!  They are very hot but very delicious!


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