The other night we had appetizer night, which I do when I'm craving multiple things at the same time. I usually do this on Friday as a kind of "celebration" for surviving the week. Normally I don't fix this kind of fancy food, but I was in the mood to try new things.
On the menu: Brie puffs (I used my profiteroles recipe and added grated Brie cheese to the dough before piping), Grilled Steak Kabobs with Roasted Red Pepper Salsa, Crab Cakes with Chipotle Lime Aioli, and Italian Stuffed Mushrooms. For dessert I made Coconut Parfaits using toasted coconut pound cake and coconut whipped cream.
Today's blog entry shows how I made the mushrooms.
In a skillet, put a little olive oil and cook some mild italian sausage (1 cup) with 1/2 cup finely diced onion. Saute until the sausage is cooked through.
Transfer the onion and sausage to a bowl and add 1 1/2 cups fresh bread crumbs, 1/4 cup fresh grated parmesan cheese, salt and pepper, and one egg.
Mix everything together well using a fork.
Remove the stems from all of the mushrooms, leaving only the caps. You can dice up the mushroom stems and add to the filling if you wish. I chose not to this time.
Place the mushrooms in a baking dish.
Fill the mushroom caps with the stuffing. Make sure they mound up nice and high because you want to have enough filling so when you bite in it should be 50/50 in flavor.
Cut up 1/4 stick of butter and place strategically around the mushrooms. It will melt as the mushrooms bake and keep them from sticking to the baking dish. Put in a 350* oven and bake for 20-25 minutes.