Mushrooms are one of those vegetables that's meaty enough to pull off as a main dish. The mushroom-ness of this dish is heightened even more by the fact that there are chopped up mushroom stems in the stuffing-as my co-worker Todd phrased it, it's like "mushroom Inception." I used chicken sausage instead of the good stuff, and it was still delicious, but you could use any sausage with an Italian flavor profile.
Total time to cook: 30 minutes
Makes 14 mushrooms (but you could stretch it to 16 mushrooms, I just used what we had leftover from another dish)
Ingredients:
1 tbsp olive oil
14-16 white mushrooms, stems removed and finely chopped
3/4 lb Italian-style chicken sausage (or any Italian sausage), casing removed and chopped
1/4 cup finely chopped white onions
2 cloves garlic, minced
1 tbsp chopped shallot
1/4 cup fine breadcrumbs
1/4 cup finely shredded gruyere
1 tbsp margarine, divided into as many small pieces as you have mushrooms
Steps:
- Preheat the oven to 450 degrees. Grease a small baking dish and arrange the mushrooms caps so they're evenly spaced, open side up.
- In a medium pan, heat the olive oil over medium-high heat. Add the onions and cook until they soften a little, just a few minutes.
- Add the garlic and shallot and cook for another minute. Mix in the sausage and chopped mushroom stems and cook until the sausage starts to brown, about five minutes.
- Fill the mushroom caps with the sausage mixture.
- In a small bowl, mix together the breadcrumbs and cheese. Sprinkle evenly over the mushroom caps.
- Place a small piece of margarine on top of each mushroom.
- Checking regularly, bake the mushrooms until the cheese starts to turn golden brown, about 10 to 15 minutes.
- Serve hot.
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