Mushrooms:Stuffed Mushrooms

By á-4084

Ingredients

• 24 large stuffing mushrooms (from two 14 oz pkg)
• 1 tablespoon olive oil
• 1/8 plus 1/4 tsp. salt
• 8 ounces fresh spicy chicken or pork sausage, casings removed
• 1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
• 1 tablespoon fresh sage leaves, chopped
• 1/2 cup dry plain bread crumbs
• 5 tablespoons grated Parmesan
• 1/4 teaspoon black pepper
• 1 large egg, lightly beaten

Preparation

Step 1

Heat oven to 425 degrees. Remove stems from mushrooms and reserve. Clean mushrooms and place curved side up on 1 large or 2 small baking sheets. Brush with olive oil, sprinkle with 1/8 tsp of the salt and bake at 425 degrees for 10 minutes. Drain off any liquid and turn over mushrooms. Chop enough of the stems to equal 1 cup. Heat a large nonstick skillet over medium-high heat. Crumble sausage into skillet and cook 3 minutes, breaking apart with a wooden spoon or silicone spatula. Stir in chopped mushroom stems and cook 3 minutes. Add spinach and sage. Cook 1 minute, remove from heat and transfer to a bowl. Stir in bread crumbs, 4 tbsp of the Parmesan, remaining 1/4 tsp salt and the pepper. Mix in egg. Using a spoon and your hands to compress filling slightly, divide filling among mushroom caps. Sprinkle with remaining 1 tbsp Parmesan and bake at 425 degrees for 10 to 12 minutes, until tops are lightly browned. To make ahead: Prepare filling and stuff mushrooms. Refrigerate, then bake for 20 minutes before serving.