Monday, February 20, 2017

Rosie Makes Stuffed Mushrooms.

Rosie loves a challenge and today's challenge is getting something on the table for lunch.  I'm trying to use up odds and ends in the fridge and freezer, so I'm going with stuffed mushrooms for starters.  I have onion, green pepper, fennel, sausage, cheese, and a yard full of parsley.  We have lunch.

 I love a good stuffed mushroom and this is what I came up with for lunch today.
Mr. Hawthorne loved them!

Rosie's Stuffed Shrooms
1 dozen mushroom caps, cleaned and stems removed
6 oz. hot Jimmy Dean sausage
1 TB chopped fennel bulb
1 TB chopped onion
1 TB chopped green pepper
1/2 tsp fennel seeds
2 TB chopped fresh parsley

grated Provolone cheese
Panko breadcrumbs
more chopped parsley

Heat a skillet over medium heat and lightly brown the sausage, breaking it up with a wooden spatula.  Add in the chopped fennel, onion, green pepper, and fennel seeds.  Cook, stirring for another minute.
Stir in the parsley. 

Spoon filling into mushroom caps, pressing as much as you can into the caps, and mounding the rest. 

Top the stuffed shrooms with thin slices of Provolone cheese.  Sprinkle with panko.

Under a 450° broiler for about 7 minutes, or until panko is golden.

Sprinkle with more parsley.

Brown the sausage, then add in the fennel, onion, and pepper.

Ready for the broiler.

Sprinkle more fresh parsley over top.


No comments: