Photo: Ketchikan Stuffed Mushrooms Recipe
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.
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By uscgmilwife
on January 10, 2013
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These are great! My husband regrettably saved it for last to eat on his plate. Of course after eating one and then another and then another he said, had he known what was in it and how good it was he wouldn't have eaten anything else. This was all I needed to serve for dinner.
I added a small amount of crushed chicharron to the mixture for a bit crisp in each bite.
Big fan of yours Chef!
By athia37_11392800
Haines city, FL
on December 17, 2011
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Oh my Gosh can you say divine , scrumptious and stupid proof .Just one warning you'd better double the recipe or you'll kick yourself latter. Another perfect 10 out of 10 Chef Irvine !!!
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