Recipe courtesy of Robert Irvine
Print
Ketchikan Stuffed Mushrooms
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
Level:
Easy

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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