As featured in the September 2015 issue of 'In The Loop' Magazine
Ingredients:
- 24-26 large, whole Button mushrooms
- 1 - 16 oz. Mild Italian sausage roll (Cooked and browned, breaking meat into bite-sized pieces, then cooled)
- 1 - 8 oz. brick of Cream cheese, softened to room temp.
- 1/2 cup freshly grated Parmesan
- 1/2 cup Italian-style seasoned bread crumbs (reserve 1 tbsp.)
- 1 tbsp. Fresh flat leaf parsley, chopped (you can also use dried)
- 1 tsp. Minced garlic
- 1 tsp. Freshly ground black pepper
Directions:
- Preheat oven to 450°F.
- Line baking sheet with foil and spray with nonstick cooking spray.
- Clean mushrooms using brush or towel. Never soak in water! This makes the mushrooms absorb the water like a sponge, and the mushrooms won't brown nicely.
- Pull stem from mushroom, set aside.
- Trim the stem ends, then finely chopping the stems, placing them in a large bowl.
- Add cooked sausage to bowl after it has completely cooled. Mix to incorporate.
- Hand mix all remaining ingredients.
- Form into a small ball and fill each mushroom, then lightly sprinkle with reserved bread crumbs and place on baking sheet.
- Bake for 15-20 minutes, or until tops are golden-brown.
- Place mushrooms on your favorite platter and serve hot or cold.
Wine recommendation: Heller's Estate Merlot Rose or Pinot Noir make and excellent pairing.