Sausage Stuffed Mushrooms
Makes about 16
Stuffed Mushrooms
1 pound large button mushrooms
1 tablespoon olive oil
½ pound ground sausage
2 scallions, minced
4 sage leaves, minced
2 sprigs thyme, leaves only, minced
½ cup white wine
¼ pound cream cheese, room temp
½ cup shredded Monterey jack cheese
1 cup panko, divided
2 tablespoons butter
Chives to garnish
Salt & pepper to taste
To make the stuffed mushrooms: First remove the stems from the mushrooms and set the caps aside. Mince the stems and set aside until needed. Place the CookCraft 10" Fry skillet over medium high heat and add the olive oil. Add the sausage and sear until golden brown and some of the fats have rendered. Using a slotted spoon remove the sausage to a bowl, leaving the fat in the skillet. Add the minced mushroom stems to the skillet and cook for about 5 minutes stirring often until the mushrooms are golden brown. Add the scallions, sage, and thyme and cook for 1 more minute add the white wine and cook until completely reduced.. Combine the mushroom mix with the sausage and let cool for 20 minutes, stirring occasionally.
Combine the sausage mixture with the cream cheese, Monterey jack cheese and ¼ cup of the panko and stir well to combine season with salt and pepper to taste.
Pre heat the oven to 400 degrees. Wipe out the CookCraft 10" FrySkillet you have been using. Melt the butter and combine with the remaining panko to use as a topping. Stuff the mushrooms caps with the sausage filling and place neatly in the CookCraft 10" Fry skillet. Top with the buttered panko crumbs and bake for about 30 minutes or until the mushrooms are soft and the topping is golden brown and crunchy. Let cool for 10 minutes before serving.
Recipe by Chef Shaun O'Neale, Master Chef Season 7 WInner