Ketchikan Stuffed Mushrooms

Total Time:
1 hr 5 min
Prep:
25 min
Inactive:
20 min
Cook:
20 min

Yield:
32 appetizers
Level:
Easy

Ingredients
  • 1 to 2 tablespoons canola oil, as needed to saute sausage and coat mushrooms
  • 1 pound chorizo sausage, casings removed
  • 3 cups fresh spinach, soaked in salt water to remove grit and dried in a salad spinner, and cut
  • brunoise ( julienne then crosswise) into 1/2-inch pieces
  • 32 large white button mushrooms (about 16 ounces), cleaned and stems removed
  • Salt and pepper
  • 1/2 cup Parmesan
Directions

Heat a small amount of canola oil in a saute pan over medium-high heat. Add the sausage meat and brown. Drain off any excess fat and add spinach. Cook together until flavors integrate and spinach softens, 3 to 5 minutes. Remove from heat and let cool.

Preheat oven to 400 degrees F.

Season mushroom caps with salt and pepper and toss with canola oil. Stuff mushroom caps with sausage/spinach mixture and sprinkle with Parmesan. Brown in oven and serve.


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    This recipe is featured in:

    The Best Thanksgiving Appetizers