Looking for something to take to an office pot luck or as an appetizer for a gathering? Why not a super simple, super tasty tray of stuffed mushrooms? This recipe can be made vegetarian or with meat and it can be doubled if needed.
For the meated option: 1/2 lb mild ground Italian sausage
For the vegetarian option: 1 small eggplant - grated
1 tsp olive oil
1 lb whole white mushrooms
2 tsp Italian seasoning
1/2 onion - chopped very finely
1 stalk of celery chopped very finely
2 cloves garlic, chopped very finely
1 cup of cheese or cheese substitute (Italian blend for a mild taste or sharp cheddar for a bite)
Preheat oven to 400 degrees.
Clean your mushrooms, and carefully separate the caps from the stems. Set the caps aside.
Finely chop the mushroom stems, onion, celery, and garlic. I like to run all four of the items through the food processor for a finer, more even texture.
Mix chopped mushroom stems, onion, celery, garlic, and Italian seasoning with the sausage. (If taking the vegetarian option mix with the eggplant and olive oil)
Brown well over medium heat. You want the filling to be as dry as possible without burning.
Allow to cool slightly.
Mix in 1/2 cup of cheese.
Using your fingers, press the mixture into the mushroom caps. You should have a slightly mounded final appearance.
Place the mushroom caps, filled side up and sides not touching, in a baking tin.
Cover with foil.
Bake for 45 minutes.
Remove foil cover, and top with the remaining cheese.
Broil until cheese is melted and slightly toasted.
These are also excellent when served with an artichoke dip.
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