Shelly's Recipe

PESTO JACK STUFFED MUSHROOMS WITH TOMATO CONCASSE

Category: Stuffed Mushrooms

Stuffed Mushrooms
3/4 lb hot Italian sausage, casing removed
1/4 cup pine nuts
2 tbsp sun dried tomatoes, diced
1 cup (4 oz) Pesto Jack cheese, shredded
6 large (12 oz) Portobello mushrooms, stems removed

Tomato Concasse
2 tbsp olive oil
2 cloves garlic, minced
1 shallot, diced
4 large Roma tomatoes, diced
2 tbsp fresh basil leaves
1/2 cup roasted red peppers, chopped
1/4 tsp salt
1/4 tsp pepper

Preheat broiler. In a skillet, cook sausage over medium heat, breaking apart until fully cooked; remove from heat and drain fat. Add pine nuts, sun dried tomatoes and Pesto Jack cheese. Mix well; set aside.

In the preheated broiler, broil mushroom caps, rounded side up, for 3 to 5 minutes. Remove from oven; turn caps over and carefully spoon warm sausage stuffing into cap. Return to oven and broil 3 to 5 minutes.

For concasse, heat olive oil over medium heat in a small saucepan. Add garlic and shallot; sweat 1 minute to release flavor. Add remaining ingredients and cook until softened, 6 to 8 minutes. Cool slightly. In a food processor, pulse tomato mixture to desired consistency. Spoon onto tops of filled mushrooms and serve immediately.

NOTE: The Tomato Concasse may be replaced with 14 16 oz jar of chunky Italian style tomato sauce.