Stuffed Mushrooms

Take a look through magazines and on-line recipe sites and, if it’s hors d’oeuvre recipes you’re looking for, I think you’ll find a lot of fancy stuff that may have names like “kale toasts with scallop sushi and sea urchin foam.” And recipes for beautiful hors d’oeuvre that you admire but will probably never make and even if you do it won’t look like the photo. Mine don’t anyway. Besides, after years and years of observing folks at parties, I’ve realized that a majority of people seem to like the classics. The oldies but goodies. The easy stuff. The comforting kind of hors d’oeuvre. The ones that aren’t so gorgeous you’re afraid to eat them. That taste terrific. Like Franks-in-blankets and Spanakopitas. And Stuffed Mushrooms. Try these for your next party. They’re easy, they’re good, they won’t intimidate your guests and you can make them a day or so in advance.     Stuffed Mushrooms 14-16 large white mushrooms 3 tablespoons olive oil 4 ounces sweet Italian-style sausage meat, finely chopped 2 scallions, chopped 1 clove garlic, minced 2 tablespoons plain dry bread crumbs 1 teaspoon thyme leaves 1/4 cup vegetable stock salt and freshly ground black pepper to taste       Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Rinse and dry the mushrooms. Remove the stems, chop them, and set them aside. Brush the outside of the caps with one tablespoon of the olive oil. Heat the remaining 2 tablespoons olive oil in a sauté pan over medium heat. Add the sausage and cook for 3-4 minutes. Add the scallions, garlic and chopped mushroom stems. Cook for 2-3 minutes, or until the meat is well browned. Add the bread crumbs and thyme and mix the ingredients thoroughly. Pour in the stock and cook, stirring constantly, until the mixture is thickened. Season to taste with salt and pepper. Spoon equal amounts of the mixture inside the mushroom caps. Mix ingredients well and use the mixture to stuff each mushroom cap. Place the filled caps on the baking sheet. Bake for 15 minutes or until hot and crispy.   Makes 14-16     

Take a look through magazines and on-line recipe sites and, if it’s hors d’oeuvre recipes you’re looking for, I think you’ll find a lot of fancy stuff that may have names like “kale toasts with scallop sushi and sea urchin foam.” And recipes for beautiful hors d’oeuvre that you admire but will probably never make and even if you do it won’t look like the photo.

Mine don’t anyway.

Besides, after years and years of observing folks at parties, I’ve realized that a majority of people seem to like the classics. The oldies but goodies. The easy stuff. The comforting kind of hors d’oeuvre. The ones that aren’t so gorgeous you’re afraid to eat them.

That taste terrific.

Like Franks-in-blankets and Spanakopitas.

And Stuffed Mushrooms.

Try these for your next party. They’re easy, they’re good, they won’t intimidate your guests and you can make them a day or so in advance.

 

 

Stuffed Mushrooms

14-16 large white mushrooms

3 tablespoons olive oil

4 ounces sweet Italian-style sausage meat, finely chopped

2 scallions, chopped

1 clove garlic, minced

2 tablespoons plain dry bread crumbs

1 teaspoon thyme leaves

1/4 cup vegetable stock

salt and freshly ground black pepper to taste

 

 

 

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Rinse and dry the mushrooms. Remove the stems, chop them, and set them aside. Brush the outside of the caps with one tablespoon of the olive oil. Heat the remaining 2 tablespoons olive oil in a sauté pan over medium heat. Add the sausage and cook for 3-4 minutes. Add the scallions, garlic and chopped mushroom stems. Cook for 2-3 minutes, or until the meat is well browned. Add the bread crumbs and thyme and mix the ingredients thoroughly. Pour in the stock and cook, stirring constantly, until the mixture is thickened. Season to taste with salt and pepper. Spoon equal amounts of the mixture inside the mushroom caps. Mix ingredients well and use the mixture to stuff each mushroom cap. Place the filled caps on the baking sheet. Bake for 15 minutes or until hot and crispy.

 

Makes 14-16