Stuffed mushrooms are extremely easy to make and they have lasting powers to make it through a cocktail party. It’s easy to make a big batch before the party, toss in the oven to reheat just before you serve them. This is one of these dishes you can swap out what you don’t like and add what you do. The breadcrumbs are essential to bind the stuffing together so don’t swap that out.
- 1 pound of top quality sausage meat, remove casing and crumble
- 1 tablespoon of chimichurri rub
- 24 mid-sized mushrooms caps, remove and finely chop the stems, use a paper towel to brush the dirt off the caps and set aside
- 1 cup of ruby port
- 1 cup onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon red pepper flakes
- 1/2 cup Mascerpone cheese
- 1/2 cup freshly ground parmasean cheese and extra for garnishing
- 1 cup of panko breadcrums
- 2 tablespoons chives, finely chopped and more for garnishing
- Kosher salt and freshly ground pepper to taste
Making It
- Turn the oven to 325 degrees
- Soak the mushroom caps in the port for 30 minutes, toss them a few times as they marinate
- Put a saute pan over medium flame, add some extra virgin olive oil and saute one cup of the mushroom stems that were chopped (discard the remaining stems,) onions and red pepper flakes until onions are translucent, add garlic and saute for another minute. Add the sausage and chimichurri and saute until the pink is gone, remove from heat
- Add the two cheeses, breadcrumbs, salt & pepper and then mix all together, let cool to room temperature
- Stuff the mushrooms and put on a baking sheet lined with parchment paper, cook for 30 minutes on a high rack in the oven
- Remove, garnish with more parmesan and chives and serve
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