From the Carmine’s book
Stuffed mushrooms have always been a mystery for me.
Q: How do you make a great stuffed mushroom?
A: Fill it with a crab cake.
Q: How do you ruin a great crab cake?
A: Fill a mushroom with it
The secret is in the stuffing, but it must be an appropriate stuffing so that combination of mushroom and stuffing is better than the separate parts. -- so in effect - the opposite of -- "The Sum of the Parts is Greater than the Whole"
Once again, Carmine’s has the answer, or an answer.
14 Large White stuffing mushrooms
¼ cup + 2 tablespoons olive oil
3 ounces sausage meat (sweat Italian sausage)
1 Large green pepper finely chopped
1 tablespoon chopped garlic
¾ cup Carmines bread crumbs
1 cup chicken stock
2 tablespoons grated Romano cheese 2 – 3 vinegar peppers chopped
Clean your mushrooms and set aside your best 10
Finely chop all of the stems and the four mushrooms.
Heat ¼ cup of olive oil to a skillet and then add the sausage.
When the sausage is browned, add the green peppers, chopped mushrooms and garlic.
Simmer until the mushrooms’ released liquid has evaporated.
Add the bread crumbs and chicken stock and stir.
Add the cheese, stir and then turn off the heat.
Add the vinegar peppers and stir.
Transfer the filling to a plate and let it cool.
Cover the plate with plastic and put it in the fridge.
When the stuffing is cooled, preheat the oven to 400° F.
Place the mushroom caps in a backing dish.
Stuff each mushroom with about a table spoon + of the stuffing. If there is any left over stuffing, see if you can top off the caps.
I topped mine with a tiny pat of butter, but the book says to drizzle the remaining olive oil over them.
Bake for 15 – 30 minutes – until the desired doneness.
Enjoy as a side to any of your favorite dishes.
Kiss yourself for making deliciousness
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