January 29th 2014
Awww the 80's what a magical time for appetizers! When I was a kid sausage and boxed stuffing mix, stuffed mushrooms were all the rage. Some of the recipes I was reading were rather funny, cook sausage, add cream cheese, add eggs, add more fatty stuff to your already fatty bowl of fattitude and stuff some shrooms...haha! So I set out to make a version with less steps, less fat, and more visual appeal. I also wanted to use some Papa George's Sage infused sausage and figured some leek would pair well with the other ingredients. I was pleased with the result and was also pleased to revive a nostalgic recipe without the processed ingredient list.
You will need:
1 8 oz package of mushrooms, I used plain old "button" shrooms, but crimini would be good.
Clean with a damp cloth, remove stems, and use a small knife or spoon to dig out some of the innards to leave room for maximum stuffage....not a word...yet! Dice up the innards and stems to put in stuffing.
12 oz roll Papa Georges Sage flavored sausage
1 tsp soy sauce
1 small leek, tough outer leaves removed (save those for stock), cleaned well and sliced.
2 T olive oil
2 T butter
3 T dry white wine
1 tsp. ground black pepper
1 T fresh chopped, parsley
2 cloves garlic, minced
2 T panko breadcrumbs
2 T grated Parmesan
Pre-heat oven to 350 degrees. Place mushroom caps in a medium sized casserole dish, sheet, or cake pan, drizzle with 1 T olive oil, and place 1 T butter cut into chunks next to caps. Over medium heat, in a skillet place rest of olive oil, stem and mushroom innards, leeks, and garlic, saute until leeks are tender about 5 minutes, add soy and wine, cook another minute. Remove from heat, add raw sausage, stir well to combine. Stuff each cap generously with filling. Place stuffed mushrooms in oven cook 20 minutes, melt other 1 T of butter, add panko and parm, remove mushrooms from oven add panko topping, return to oven cook another 15 or 20 minutes until golden. Serve at your next dinner party or anytime you wanna relive the 80's!