Ketchikan Stuffed Mushrooms

Name: Ketchikan Stuffed Mushrooms
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 32 appetizers
Cuisine: american
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

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Level: Easy
Total: 1 hr 5 min

Prep: 25 min
Inactive: 20 min
Cook: 20 min

Yield: 32 appetizers

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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Show: Dinner: Impossible

Episode: Cruise Against the Clock

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