Recipe courtesy of Robert Irvine
Ketchikan Stuffed Mushrooms
- Level: Easy
- Total: 1 hr 5 min
- Prep: 25 min
- Inactive: 20 min
- Cook: 20 min
- Yield: 32 appetizers
Ingredients
1 to 2 tablespoons canola oil, as needed to saute sausage and coat mushrooms
1 pound chorizo sausage, casings removed
3 cups fresh spinach, soaked in salt water to remove grit and dried in a salad spinner, and cut brunoise (julienne then crosswise) into 1/2-inch pieces
32 large white button mushrooms (about 16 ounces), cleaned and stems removed
Salt and pepper
1/2 cup Parmesan
Directions
- Heat a small amount of canola oil in a saute pan over medium-high heat. Add the sausage meat and brown. Drain off any excess fat and add spinach. Cook together until flavors integrate and spinach softens, 3 to 5 minutes. Remove from heat and let cool.
- Preheat oven to 400 degrees F.
- Season mushroom caps with salt and pepper and toss with canola oil. Stuff mushroom caps with sausage/spinach mixture and sprinkle with Parmesan. Brown in oven and serve.
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