SAUSAGE-STUFFED MUSHROOMS
Provided by Nancy Fuller
Categories appetizer
Time 45m
Yield 20 stuffed mushrooms
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a saute pan over medium-high heat, add the olive oil, sausage and shallots. Saute until browned, breaking up the sausage into small pieces with a wooden spoon, 5 to 7 minutes.
- Add the browned sausage and reserved mushroom stems to the bowl of a food processor and pulse until combined. Add the pine nuts and pulse a few more times until slightly smooth. Transfer to a mixing bowl and fold in the Swiss cheese, Gruyere and cream.
- Add the breadcrumbs and parsley to a small bowl and mix to combine.
- Place the mushroom caps hollow-side up on the prepared baking sheet. Using a tablespoon, spoon the mushroom and sausage mixture into each mushroom cap. Top with the breadcrumb mixture. Bake until golden brown, about 20 minutes.
ENGLISH FARMHOUSE MUSHROOMS
I like this recipe on a Sunday morning, it makes a good vegetarian alternative to a full english breakfast. It's loosely based on one of my grandmothers recipes and should ideally be served with fresh crusty bread to soak up the mushroom and milk juices.
Provided by Andy Miah
Categories Breakfast
Time 15m
Yield 1-2 serving(s)
Number Of Ingredients 6
Steps:
- Melt the butter in large frying pan.
- Add the seasoning and the mushrooms to the pan and fry over a medium heat until the mushrooms release their juices and begin to contract in size.
- Finally, pour in the milk along with the cut chives and reduce until half of the liquid remains.
Nutrition Facts : Calories 279.1, Fat 24.3, SaturatedFat 15.1, Cholesterol 67.1, Sodium 199.7, Carbohydrate 10.3, Fiber 1.8, Sugar 2.9, Protein 8.8
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