Spicy Sausage-Stuffed Mushrooms

Title:
Spicy Sausage-Stuffed Mushrooms

Yield:
1 Servings

Categories:
Cooking




Ingredients:





     1 tb Olive oil plus additional


          -for brushing the mushroom


          -caps


     1    Chorizo (cured spicy pork


          -sausage, available at


          -Hispanic markets and some


          -specialty foods chops) or


          -pepperoni, skinned and


          -chopped fine


   1/3 c  Minced onion


     1    Garlic clove, minced


     1 lb Large mushrooms, (about 14)


          -stems removed carefully and


          -chopped fine


     2 tb Medium-dry Sherry


   1/2 c  Coarse fresh bread crumbs,


          -toasted lightly


     1 lg Egg yolk, beaten lightly


     2 tb Minced fresh parsley leaves






 In a skillet heat 1 tablespoon of the oil over moderate heat until it is


 hot and in it saute the chorizo for 1 minute. Add the onion and cook the


 mixture, stirring, until the onion is softened. Add the garlic and cook the


 mixture, stirring, for 1 minute. Add the mushroom stems and salt and pepper


 to taste and cook the mixture, stirring, until the liquid the mushrooms


 give off is evaporated. Add the Sherry and boil it until it is evaporated.


 Remove the skillet from the heat and stir in the bread crumbs. Let the


 mixture cook and blend in the egg yolk, the parsley, and salt and pepper to


 taste.


 


 Brush the outside of each mushroom cap with some of the oil. Divide the


 filling among the caps, mounding it, arrange the stuffed mushrooms in a


 lightly oiled baking dish just large enough to hold them in one layer, and


 bake them in a preheated 400 degree F. oven for 5 to 10 minutes, or until


 they are golden. Serve the mushrooms warm or at room temperature.


 


 Yield: 14 stuffed mushrooms


 


 NOTES : COOKING LIVE SHOW #CL8826 Recipe by: Cooking live Show #CL8826


 


 Posted to MC-Recipe Digest V1 #492 by Angele Freeman 


 on Mar 2, 1997.