Mushrooms stuffed with Italian Sausage and Cream Cheese
Chef's notes
Dry sherry and butter complement mushrooms. This appetizer can be prepared ahead of time, oven heated when company arrives. The secret is in precooking the mushrooms prior to stuffing.
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Mushrooms stuffed with Italian Sausage and Cream Cheese
Ingredients
18 large white mushroom, stems removed
1 tablespoon butter
Peter's garlic oil or plain olive oil
1/2 pound plus mild Italian sausage meat
1 tablespoon finely chopped onion
1/4 cup sherry plus some for drizzling (not cooking sherry)
1 8oz. package cream cheese
1 cup seasoned stuffing mix
3/4 cup shredded Italian cheese mix plus some for topping.
1/4 teaspoon Tuscany seasoning
About 3/4 cup chicken broth.
Instructions
Pour olive oil (or garlic oil) and butter in a sauté pan over medium heat. In batches, add a single layer of mushrooms round side down. Cook until mushrooms are golden brown. Flip each over until the other side browns and the mushrooms are cooked through. Remove all the mushrooms, and place them in a holding platter round side down. Lightly brush each with sherry.
Boil down any residual liquid released from the mushrooms. Add the sausage meat and onions, chopping and mixing with the edge of a spatula as they cook. When the meat is cooked through and the onions translucent, add the remaining sherry. Boil until the sherry is reduced by half.
Lower the heat and add the cream cheese. It will soften and readily incorporate with the other ingredients when mixed. Add the stuffing mix, Tuscany seasoning, the shredded cheese and some of the chicken broth. Keep mixing while gradually adding more chicken broth until everything has the consistency of slightly moist stuffing. You can add more broth or stuffing mix if needed.
While stuffing is still warm, hold a mushroom in one hand with surgical gloves. Pile and shape stuffing on each with a teaspoon and place them on a cookie sheet. Just before cooking, drizzle tops with a little more sherry and add a little more shredded cheese.
They are done when heated through in the oven and the cheese topping is melted and tanned.
