Stuffed Mushrooms

I love this appetizer!!

It is a simple, earthy, robust recipe that mushroom lovers rave about.

If at home I simply bake the mushrooms until slightly caramelized and serve hot.

I do cook these over a wood fired grill, or even an open campfire for an extra layer of earthiness.

Stuffing:

2 lbs hot Italian Sausage, de-cased

1 large onion- finely diced

6 cloves garlic – finely minced

3 stalks celery - finely diced

Mushroom Stems from 2 large boxes of button mushrooms – finely diced

1 green pepper – finely diced

1 cup dry white wine

1 stick butter

1 Tbs freshly ground fennel seed

1 cup finely chopped parsley

Salt

Pepper

Breadcrumbs

In a large sauté pan brown the sausage in a little butter. Add all ingredients except for the butter and wine then cook over medium heat. When the vegetables have softened add the wine and reduce mixture until loose liquid has evaporated.

Season the stuffing to taste.

Add the butter and allow it to be incorporated. Slowly add breadcrumbs and stir them into the mixture. As the breadcrumbs absorb fat and moisture they should disappear, leaving the stuffing a little better bound. When the stuffing will hold together in a loose ball stop adding the breadcrumbs. It is important not to add too much breadcrumbs for it will turn the stuffing into a gluey, bready, mess reminiscent of instant stuffing. Set aside to cool, or refrigerate until ready to stuff

Stuff the mushrooms:

2 large boxes of mushroom caps – stems removed

1 cup freshly grated Parmesan cheese

Mix the cheese into stuffing.

Using a spoon, stuff a dollop of stuffing into each mushroom cap. The stuffing should crest out of the top of the cap, but should not be too high. Too much stuffing will make the caps unstable and they will flip and be messy.

Arrange mushrooms on a rimmed sheet pan.

Cook at 350 until they show a little color. The stuffing is pre cooked, so do not over cook them.

Serve immediately.