Shelly's Recipe

LEEK AND SAUSAGE STUFFED MUSHROOMS

Category: Stuffed Mushrooms

1/2 loaf white bread, diced
2 tablespoons olive oil
1/2 pounds mild Italian sausage, removed from casings
2 cloves garlic, minced
1/2 cups chopped leeks
1 tablespoon fresh thyme
1 1/2 teaspoons fresh chopped sage
2 tablespoons unsalted butter
1 cup chicken stock + more as needed
salt & pepper to taste
6-8 medium sized portabello mushrooms caps, stems removed
1/4 cup freshly grated Parmesan cheese

Preheat oven to 375 degrees.

Place the diced bread into a large container for mixing. Drizzle bread with olive oil, toss to coat and transfer bread onto a large cookie sheet. Bake in preheated oven for 20 minutes or until toasted. Transfer toasted bread to a large bowl for mixing. When bread has finished toasting, lower the heat to 350 degrees and keep the oven turned on.

Meanwhile, in a large skillet over medium high heat, crumble mild Italian sausage into the pan. Add minced garlic and leeks. Sauté until sausage has browned and leeks have softened.

Add the sausage and leek mixture into the bowl with the bread. Pour in the chicken stock and mix until the chicken stock is all absorbed. Season with salt and pepper to taste.

With clean hands, carefully form a ball of stuffing, slightly smaller than the entire diameter of the mushroom caps. Place the ball of stuffing in the center of each mushroom cap and carefully flatten down to fill the entire mushroom cap with stuffing. Repeat until all the mushroom caps have been stuffed. Sprinkle the tops of the mushroom caps with Parmesan cheese.

Place the stuffed mushrooms onto a parchment lined baking sheet. Bake uncovered in the 350 degree oven for 20-25 minutes until tops have browned. Remove from oven and serve hot.