Frame 147
Recipe courtesy of Robert Irvine

Ketchikan Stuffed Mushrooms

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  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 25 min
  • Inactive: 20 min
  • Cook: 20 min
  • Yield: 32 appetizers
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Ingredients

Directions

  1. 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.
  2. Preheat oven to 400 degrees F.
  3. 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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