Shelly's Recipe

SAUSAGE STUFFED MUSHROOMS V

Category: Stuffed Mushrooms

1 1/2 lb button mushrooms, stems removed and chopped
1/4 cup plus 1 tsp olive oil
6 oz hot and sweet Italian sausages
1/4 cup finely chopped yellow onions
2 tbsp finely chopped green bell pepper and celery
1 tsp minced garlic
1/4 cup plain bread crumbs and grated parmesan cheese
2 tsp plus 2 tsp minced fresh parsley
1 tsp Cajun seasoning or Emerils original essence

Preheat oven to 400. In a large bowl, toss mushroom caps with 1/4 cup oil. In a medium skillet, cook sausage, stirring, until browned, about 4 minutes. Add vegetables and minced mushroom stems and cook, stirring, until softened, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Remove from heat.

Place the sausage mixture into a food processor. Add 2 tbsp each of breadcrumbs, parmesan cheese and parsley, as well as seasoning and remaining tsp of olive oil. Pulse to combine and fill each mushroom cape with mixture; then place in a large baking sheet.

In a small bowl, combine remaining 2 tbsp bread crumbs and cheese and sprinkle over caps. Bake until filling is browned and mushrooms are tender, 15-18 minutes. Transfer to a serving dish and garnish with parsley. Serve warm or at room temperature. Serves 8