Shelly's Recipe

ITALIAN SAUSAGE STUFFED MUSHROOMS II

Category: Stuffed Mushrooms

1 tbsp olive oil, on turn of the pan
24 large cremini mushrooms, stems removed and reserved and brushed with damp towel
Salt and pepper

Stuffing
1 1/2 tsp olive oil, half turn of pan
3/4 lb sweet bulk Italian sausage
4 clove garlic, minced
20 stems mushrooms, finely chopped
1 rig celery and green, leafy top from the heart of the stalk, shopped
1/2 small chopped onion and small red bell pepper, seed and chopped
1 (10 oz) box chopped frozen spinach, thawed and squeezed dry
3 slices white bread, toasted and butter, chopped into a small dice
1/3 cup grated Parmigianino or Romano cheese, 2 handfuls

Preheat oven to 500. Heat a large skillet over medium high heat. Add oil and mushroom caps and season with salt and pepper. Saute 5-7 minutes or until they are lightly browned and tender on edges. Turn caps and let juices drain away from caps. Transfer to a nonstick baking sheet. Wipe out skillet and return to heat. Add a touch of oil and sausage to hot skillet and brown and crumble for 3 minutes.

In a food processor chopped the garlic, add mushroom stems and pulse to chop the mushroom stems. Add celery, onion and bell pepper and pulse to chop. Remove from processor and saute over medium high heat another 3-5 minutes. Add spinach and stir into stuffing. Add chopped bread and cheese to the pan and toss until bread is moist and stuffing is combined, 2-3 minutes. Fill caps with mixture and place in hot over and reduce heat to 450. Bake 6-8 minutes to crisp edges of stuffing. Transfer to a serving plate.