Friday, January 13, 2012

Sausage Stuffed Mushrooms

2 Tbsp. unsalted butter
1 lb. medium-size mushrooms, stems removed, chopped
2 small Italian sausages, casings removed, meat crumbled
1 small onion, peeled and diced
1C Vermont cheddar or cheddar of choice, grated
1 egg, beaten
1/4C pine nuts, toasted
2 Tbsp. Italian parsley, coarsely chopped
salt and freshly ground pepper to taste
2 Tbsp. melted unsalted butter

Melt the butter in a sauté pan, add the mushroom stems and sauté until soft.  Add the sausage meat and onions and sauté until soft.  Place in the food processor and let cool 5 minutes.  Add the remaining ingredients to the food processor and pulse two or three times.

Preheat oven to 375F.  Place the mushroom caps round side down in a glass dish and toss with melted butter.  Fill with stuffing mixture, pressing to form firm domes.  Bake 8 – 10 minutes or until hot.  Serve.
MAKES:  2 – 2-1/2 dozen


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