I'm serving this tomorrow as an appetizer..I would think it could also be used as a side dish too.
Stuffed Mushrooms
1/2-C Zante currants
1/2-C pine nuts
2-handfuls fresh chopped Italian parsley
4-med. cloves minced garlic
1-med. leek, minced fine
I-lb. sweet Italian sausage, Hot would be fine also
1/2-C. grated pecorino
1/2-C grated Parmesan I used fresh grated with both cheeses
EVOO-I used about a 1/4 cup
1/2-C seasoned bread crumbs
kosher grind salt and fresh ground coarse black pepper
24-med button mushrooms.
When I stuff mushrooms, I usually find I have way too much stuffing, so, using a melon baller I scoop out the mushrooms to make them deeper and hold more.
Saute the mushroom stems and scooped out mushroom pieces in a little evoo then mix them into the other ingredients..I then just stuff the mushrooms. Cook them for about 20 min. in a 375 oven.
You can also cook the cooked mushroom mixture, mix with everything else, stuff the uncooked caps and keep in fridge until the next day.
If you try...ENJOY
kadesma
c
Stuffed Mushrooms
1/2-C Zante currants
1/2-C pine nuts
2-handfuls fresh chopped Italian parsley
4-med. cloves minced garlic
1-med. leek, minced fine
I-lb. sweet Italian sausage, Hot would be fine also
1/2-C. grated pecorino
1/2-C grated Parmesan I used fresh grated with both cheeses
EVOO-I used about a 1/4 cup
1/2-C seasoned bread crumbs
kosher grind salt and fresh ground coarse black pepper
24-med button mushrooms.
When I stuff mushrooms, I usually find I have way too much stuffing, so, using a melon baller I scoop out the mushrooms to make them deeper and hold more.
Saute the mushroom stems and scooped out mushroom pieces in a little evoo then mix them into the other ingredients..I then just stuff the mushrooms. Cook them for about 20 min. in a 375 oven.
You can also cook the cooked mushroom mixture, mix with everything else, stuff the uncooked caps and keep in fridge until the next day.
If you try...ENJOY
kadesma
c
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