Recipes
Sausage & Dill Stuffed Mushrooms
Source: Pamela Clark, The Thyme Savor, Raleigh, NC
- Ingredients:
- 1 lb. sausage
- 1 lb. portabellas or other large mushrooms
- 1 clove garlic, minced
- ¾ c. ricotta cheese
- ½ c. DILL, chopped
- ¼ c. CHIVES, chopped
- ½ c. crushed croutons
Instructions:
Preheat oven to 425˚F.
Cook sausage in heavy skillet, drain on a plate and set aside. De-stem mushrooms, hollow out caps, chop stems and gills and cook in remaining sausage grease on medium-high heat until browned and moist. Add garlic, stir well and continue to cook 5 minutes. Mix in sausage; then stir in ricotta cheese and fresh DILL and CHIVES. Blend well. Season with salt and pepper to taste.
While sausage is cooking, place mushroom caps on baking sheet, cap-side down, and roast 5 minutes. Remove from oven and place cap-side up on a cooling rack to let the juices drain.
Stuff mushroom caps with sausage mixture, top with croutons, heat in oven until browned and sizzling, about 15 minutes. Use remaining herbs as garnish for each serving.
Makes or 12 appetizer servings or 4 main entrees on mixed greens.