Ketchikan Stuffed Mushrooms

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

Yield:
32 appetizers
Level:
Easy

CATEGORIES
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.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    The Best Thanksgiving Appetizers