Appetizers & Hors D'oeuvres

Stuffed Mushrooms

Name: Stuffed Mushrooms
Ingredients: 1# (appox 10 silver dollar size) Mushroom, stems removed; 1 sweet italian sausage link(casing removed); 1 finely chopped shallot; 1 clove garlic finely chopped; 8 - 10 crushed saltines crackers; 2-3 tbs grated Parmesan cheese; Olive oil; Salt & pepper

This is another is a small series of my favorite appetizer, the stuffed mushroom. This recipe is for large cap mushrooms about 10 to a pound. If you are making more add to the recipe and if you are using smaller caps with longer stems reduce the amount of chopped up stems

Directions

Carefully remove the stems from the mushrooms.
Place them in a small food processor with the shallot and garlic and chop fine.
Remove to a bowl.
In the processor now finely chop the saltines and once done remove to a bowl.
Clean by brushing the mushroom caps and lightly cover in Olive oil.
Set aside.
In a frying pan brown the sausage.
Once browned place in the processor and chop finely, put back in the pan and add the shallot and garlic and mushrooms with a little Olive oil and cook until the shallot in wilted and most of the liquid is cooked out of the mushrooms.
Place in a bowl add the saltines and Parmesan and about a teaspoon each of salt and pepper and stir to combine all the ingredients.
If the mixture is too dry to form a ball add a little more Olive oil.
Using a scoop or teaspoon stuff the caps with the bread mixture.
Place the finished caps into a baking pan.
When ready to cook place in a 400° oven for about 25 - 30 minutes until the caps begin to lightly brown.
Serving suggestions: For a main course serve with Hollandaise.