October Recipe: Chef George’s Sausage Stuffed Mushroom Caps

October 16, 2012 at 6:23 pm (Willow Writers) (, , , , , , , , , )

Chef George’s Sausage Stuffed Mushroom Caps

1 pound ground pork sausage
1.5  pound medium to large button mushrooms
1 egg slightly beaten
6 fresh sage leaves chopped up
¼ cup of Italian seasoned bread crumbs
¼ cup grated parmesan cheese
3-4 Tbsps. butter for sautéing mushroom caps in
Salt and Pepper to taste

Preheat oven to 350 F.

In a small mixing bowl, place the pork sausage. Next add the slightly beaten egg, sage, bread crumbs and grated cheese.

Mix and make a small patty and sauté to check seasonings. If it needs salt or pepper, add to mix and incorporate.
Retest if you feel it is necessary. Roll into small balls to fit inside the mushroom caps.

Put in fridge until mushroom caps are ready. Take the raw mushroom and wipe clean with a towel or paper towel. Next gently rock stem back and forth to remove it. One can save the stem pieces to make a vegetable stock.

Next take a medium sauté pan and heat over medium high heat. Add butter and mushroom caps top side down. Brown for about 30-45 seconds. Flip over and do the same. Remove from pan and place on paper towel to remove any remaining butter.

Cool slightly and add the sausage balls from fridge. Bake at 350 F for 15-18 minutes.

Remove from oven and serve hot.

Yields 20-24 stuffed mushroom caps


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